T/ZSAPPMA ZSLJ1-2009 Active Group standards

T/ZSAPPMA ZSLJ1-2009 Geographical Indication Products - Zhoushan Sole Fish

T/ZSAPPMA ZSLJ1-2009

Publish Date: 2009-07-10 Implement Date: 2009-08-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/ZSAPPMA ZSLJ1-2009

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2009-07-10

Implement Date: 2009-08-10

Scope

Scope: This standard provides the definition, sensory characteristics, physical and chemical indicators, testing methods, inspection rules, labeling, packaging, transportation, and storage of Zhoushan flatfish. This standard applies to fresh and frozen Zhoushan flatfish. Main technical content: I. Sensory requirements shall comply with the following provisions: - Appearance: The tail gradually tapers towards the rear, forming a whip-like shape; the lower jaw protrudes; the lateral line is significantly curved upward above the pectoral fin and extends along the ventral edge to the tail; the body is silver-white, with the upper part of the dorsal fin and the pectoral fin being light gray and dotted with small black spots; the tail is dark in color; the eyeball is black and relatively small; the head is pointed with gills: the gill filaments are clear, bright red or purple-red, with a small amount of mucus and no odor. - Eyeball: The eyeball is full and the cornea is clear. - Odor: It has the unique fresh and fishy odor of flatfish, with no other odors. - Muscle: The muscle tissue is compact and elastic, with a glossy cut surface and clear muscle fibers. - Taste: The meat is fine-grained, tender, and has the unique taste of Zhoushan flatfish. - Boiling test: It has the unique fresh and delicious taste of flatfish, with no odors, and compact and elastic muscle tissue. Note: When the appearance, odor, or tissue cannot determine the product quality, a boiling test shall be conducted. II. Physical and chemical requirements: - Fat/ (g/100g): ≥ 5.0 (winter flatfish), 3.0 (summer and autumn flatfish) - Volatile basic nitrogen/ (mg/100g): ≤ 30 - Inorganic arsenic/ (mg/kg): ≤ 0.1 - Methylmercury/ (mg/kg): ≤ 1.0 - Lead (Pb)/ (mg/kg): ≤ 0.5 - Cadmium (Cd)/ (mg/kg): ≤ 0.1 - Polychlorinated biphenyls (PCBs)/ (mg/kg): ≤ 2.0 - PCB 138/ (mg/kg): ≤ 0.5 - PCB 153/ (mg/kg): ≤ 0.5 Note: a refers to the total of PCB 28, PCB 52, PCB 101, PCB 118, PC