Search result: GB/T 18108-2024 (GB/T 18108-2019 Older version)
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General principle of fresh marine fish
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GB/T 18108-2024
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General rules of fresh marine fish
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GB/T 18108-2019
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| GB/T 18108-2008 | English | 279 |
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Fresh marine fish
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Fresh marine fish
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| Standard ID | GB/T 18108-2024 (GB/T18108-2024) | | Description (Translated English) | General principle of fresh marine fish | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B50 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,149 | | Date of Issue | 2024-09-29 | | Date of Implementation | 2025-04-01 | | Older Standard (superseded by this standard) | GB/T 18108-2019 | | Drafting Organization | Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Ocean University of China, Linyi University, Shandong Haodangjia Group Co., Ltd., Tangshan Haidu Aquatic Food Co., Ltd., Fujian Provincial Aquatic Technology Promotion Station, Qingdao Marine Food Nutrition and Health Innovation Research Institute Institute of Marine Biological Industry, Quanzhou Institute of Marine Biological Industry, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences | | Administrative Organization | State Administration for Market Regulation, National Standardization Administration | | Proposing organization | Ministry of Agriculture and Rural Affairs of the People's Republic of China | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration |
GB/T 18108-2024
General principle of fresh marine fish
General Rules for Fresh Marine Fish
ICS 67.120.30
CCS B 50
National Standard of the People's Republic of China
Replace GB/T 18108-2019
Released on 2024-09-29
2025-04-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface ... Ⅲ
1 Scope ... 1
2 Normative references ... 1
3 Terms and Definitions ... 1
4 Requirements ... 1
4.1 Production Water ... 1
4.2 Sensory requirements ... 1
4.3 Physical and chemical indicators 2
5 Test methods ... 2
5.1 Sensory test ... 2
5.2 Physical and chemical testing ... 2
6 Inspection Rules ... 3
6.1 Batch rules ... 3
6.2 Sampling Method 3
6.3 Decision Rules ... 3
7 Labeling, packaging, transportation, storage ... 3
7.1 Identification ... 3
7.2 Packaging ... 3
7.3 Transport ... 3
7.4 Storage ... 3
Preface
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting is required.
This document replaces GB/T 18108-2019 "General Rules for Fresh Marine Fish". Compared with GB/T 18108-2019, in addition to structural adjustments and
In addition to logical changes, the main technical changes are as follows.
Deleted indicators and related contents related to food safety (see 3.3, 3.4, 4.4, 4.5, 6.1.2 of the.2019 edition); -
The sensory requirements and corresponding test methods have been changed (see 4.2, 5.1, 3.2, 4.1 of the.2019 edition); -
The requirements for net content and the corresponding test methods have been deleted (see 3.5 and 4.6 of the.2019 edition); -
The specific requirements for production water have been changed (see 4.1, 3.1 of the.2019 edition); -
The specific indicators of appearance in the sensory requirements have been changed (see Table 1, Table 1 of the.2009 edition); -
The specific method of odor assessment in routine tests has been changed (see 5.1.1, 4.1.1 of the.2019 edition); -
The specific requirements for the cooking test have been changed and the specific methods have been refined (see 5.1.2, 4.1.2 of the.2009 edition); -
The specific requirements of the determination rules have been changed (see 6.3, 5.2 of the.2019 edition); -
The specific requirements for labeling have been changed (see 7.1, 6.1.2 and 6.1.3 of the.2019 edition); -
The specific requirements for packaging have been changed (see 7.2, 6.2 of the.2019 edition); -
Changed the temperature requirements during transportation (see 7.3, 6.3 of the.2019 edition); -
Changed the storage temperature specification (see 7.4, 6.4 of the.2019 edition). -
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Technical Committee on Aquatic Products Standardization (SAC/TC 156).
This document was drafted by. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Ocean University of China, Linyi University, Shandong Haodangjia Group
Group Co., Ltd., Tangshan Haidu Aquatic Food Co., Ltd., Fujian Provincial Aquatic Technology Extension Center, Qingdao Marine Food Nutrition and Health Innovation Research Institute
Research Institute, Quanzhou Marine Biological Industry Research Institute, and South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences.
The main drafters of this document are. Li Na, Wang Lianzhu, Jiang Yanhua, Li Zhenxing, Zhu Wenjia, Guo Yingying, Yao Lin, Cao Limin, Sun Yongjun,
Liu Yunguo, Li Weidong, Chen Yanting, Feng Tingyu, Li Ruoshu, Pan Chuang, Qu Meng, Minasha, Ju Wenming, Zhang Haien, Long Xiaoshan.
The previous versions of this document and the documents it replaces are as follows.
First published in.2000 as GB/T 18108-2000, first revised in.2008, and second revised in.2019; -
This is the third revision. -
General Rules for Fresh Marine Fish
1 Scope
This document specifies the requirements for water, sensory and physicochemical indicators for the production of fresh marine fish, describes the corresponding test methods, and specifies the
Inspection rules, labeling, packaging, transportation and storage requirements.
This document applies to fresh marine fish that have not been processed after capture, frozen marine fish, and fresh marine fish that have only been gutted and not otherwise processed.
Fish. Fresh marine fish that has been scaled, headed, and visceral removed and not otherwise processed can be treated in the same manner.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.
in this document.
GB 5009.228 National Food Safety Standard Determination of Volatile Basic Nitrogen in Food
GB 5749 Sanitary standard for drinking water
GB/T 30891 Sampling Specification for Aquatic Products
SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products
3 Terms and definitions
There are no terms or definitions that require definition in this document.
4 Requirements
4.1 Production water
Production water should be drinking water or clean seawater. Drinking water should comply with the provisions of GB 5749, and clean seawater should comply with the provisions of GB 5749 for microorganisms.
The requirements of the material and no foreign matter.
4.2 Sensory requirements
It should comply with the requirements in Table 1.
Table 1 Sensory requirements
project
Require
Excellent
Appearance
The fish body is straight, complete and undamaged, with bright color and clear patterns.
The scales of scaly fish are close to the fish body and do not fall off.
The fish body is soft and basically intact, the fish body is darker in color, the pattern is clearer, and there are scales
The fish scales are loosely connected to the fish body, or partially fall off.
Eyeball is full, cornea is clear and bright. Eyeball is flat or slightly sunken, cornea is slightly cloudy.
Gill filaments are clear, bright red, with a small amount of mucus, the mucus is transparent. Gill filaments are slightly turbid, pink to brown, covered with mucus, and the mucus is slightly turbid.
......
GB/T 18108-2019
General rules of fresh marine fish
ICS 67.120.30
X20
National Standards of People's Republic of China
Replace GB/T 18108-2008
Fresh sea fish
Published on.2019-03-25
2019-10-01 implementation
State market supervision and administration
China National Standardization Administration issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 18108-2008 "Fresh Sea Fish". Compared with GB/T 18108-2008, except for editorial modifications
The changes are as follows.
--- The standard name was changed to "General Rules for Fresh Sea Fish";
--- Revised the requirements for sensory requirements, safety indicators, net content and sampling methods;
--- Increased regulations for processing water.
Please note that some of the contents of this document may involve patents. The issuing organization of this document is not responsible for identifying these patents.
This standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic
This standard is under the jurisdiction of the National Aquaculture Standardization Technical Committee (SAC/TC156).
This standard was drafted. Yellow Sea Fisheries Research Institute of China Academy of Fishery Sciences, Shandong Good Fortune Marine Development Co., Ltd., country
Aquatic Products Quality Supervision and Inspection Center.
The main drafters of this standard. Wang Lianzhu, Zhu Wenjia, Guo Yingying, Sun Yongjun, Jiang Yanhua, Yao Lin, Zuo Honghe.
The previous versions of the standards replaced by this standard are.
---GB/T 18108-2000, GB/T 18108-2008.
Fresh sea fish
1 Scope
This standard specifies the requirements, test methods, inspection rules, labels, signs, packaging, transportation and storage of fresh sea fish.
This standard is applicable to fresh sea fish, chilled sea fish and fresh sea fish that have not been treated, and have not been treated.
Fresh sea fish that only go to scales, to head, to internal organs, and without other treatment can also be referred to.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 packaging storage and transportation icon
GB 2733 National Standard for Food Safety, Fresh and Frozen Animal Aquatic Products
GB 5009.208 Determination of biogenic amines in foods
GB 5009.228 Determination of volatile base nitrogen in foods
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB/T 30891-2014 Aquatic product sampling specification
JJF1070 Quantitative Packaging Commodity Net Content Measurement Inspection Rules
3 requirements
3.1 Processing water
The processing water should be drinking water or clean sea water. Drinking water should meet the requirements of GB 5749, clean sea water should meet the requirements of GB 5749
Microbiological, hazardous contaminants are required and contain no foreign matter.
3.2 Sensory requirements
Should comply with the provisions of Table 1.
Table 1 Sensory requirements
Project quality products
Fish body
The fish body is straight and complete, with the inherent color of the fresh fish, bright color, flowers
Clear grain
The fish body is soft and basically complete, the fish body is darker in color and the pattern is clearer.
Muscle and muscle tissue is tight, elastic, and the cut surface is shiny. The muscle fibers are clear and the muscle tissue is tight, elastic, and the muscle fibers are clear.
The eyeball is full, the cornea is clear and bright, the eyeball is flat or slightly depressed, and the cornea is slightly turbid.
The silk is clear, the color is bright red, there is a small amount of mucus, the mucus is transparent and the silk is slightly turbid, the color is pink to brown, there is mucus coverage, and the mucus is slightly turbid.
Odor with the inherent odor of marine fish allows the crepe to have a slight odor but no odor, no ammonia
......
GB/T 18108-2008
Fresh marine fish
ICS 67.120.30
B53
National Standards of People's Republic of China
Replacing GB/T 18108-2000
Fresh sea fish
Posted 2008-08-22
2008-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard replaces GB/T 18108-2000 "fresh marine fish."
This standard and GB/T 18108-2000 compared to the main changes are as follows.
--- On the "sensory requirements," the narrative was complemented;
--- The "cooker test" into the "sensory requirements";
--- TVBN indicators Removed fish gill plates provisions;
--- Increased methylmercury, lead, cadmium, PCBs, oxytetracycline, sulfonamides (total), florfenicol limited indicators;
--- Remove mercury, BHC, DDT limit indicators.
The standard proposed by the People's Republic of China Ministry of Agriculture.
This standard by the National Standardization Technical Committee of Fisheries Aquatic Products Processing Technical Committee.
This standard was drafted. Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences.
The main drafters of this standard. Wang Lian Zhu, Zhao Hongping, Zhaiyu Xiu, cold Kay Liang, Liu Tianhong.
This standard replaces the standards previously issued as follows.
--- GB/T 18108-2000.
Fresh sea fish
1 Scope
This standard specifies the technical requirements for fresh sea fish, test methods, inspection rules and labels, packaging, transport and storage.
This standard applies to post-harvest unprocessed fresh marine fish, marine fish and chilled only gutted but not otherwise dealt with fresh sea
Turtles.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB /5009.11 Determination of total arsenic in food T and inorganic arsenic
Determination of GB/T 5009.12 of lead in food
GB/T 5009.15 Determination of cadmium in food
Determination of GB/T 5009.17 foods total mercury and organic mercury
Analysis Method GB/T 5009.45-2003 aquatic health standards
GB/T 5009.190 Determination of PCB content of the indicative
Oxytetracycline, tetracycline, chlortetracycline residues determination SC/T 3015 Aquatic Products
SC/T 3016-2004 fish sampling methods
Determination of SC/T 3032 TVBN of Aquatic Products
Ministry of Agriculture Bulletin No. 958 -12-2007 sulfa drugs in aquatic products Determination of residual liquid chromatography
Ministry of Agriculture Bulletin No. 958 -13-2007 aquatic chloramphenicol, thiamphenicol, florfenicol residues by gas chromatography
3 Requirements
3.1 Sensory requirements
Sensory requirements in Table 1.
Table 1 Sensory requirements
One two three project
Fish
Fish hard straight, intact, no belly, having
Fresh natural color, bright color, pattern
Clear, scaly fish, no fish scales close
Shedding
Fish a little soft, complete, no belly, with fresh
Fish inherent color, darker color, pattern representing
Clear, scaly fish scales fall off slightly
Fish softer, basically intact, allowing the
Pelagics slight belly, body color than
Dark pattern more clearly, scaly fish scales
Partial loss, connected with the fish a little slack
muscle
Muscle tight and flexible, there is section
Shiny, clear muscle fibers
More closely muscle tissue, elastic, muscular
Fiber clear
Muscle tissue is still close, less flexible,
Muscle fibers clearer
Eyeball eyeball full, clear and bright eyes flat cornea, the cornea slightly brighter eyes sunken, slightly cloudy cornea
Gill clear, bright red color, a small amount
Slime
Gill clear, dark red color, and some mucus
Gill clearer, the color pink to brown,
Mucus covering
......
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