GB/T 21290-2025 English PDFUS$199.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 21290-2025: Frozen tilapia fillets Status: Valid GB/T 21290: Historical versions
Basic dataStandard ID: GB/T 21290-2025 (GB/T21290-2025)Description (Translated English): Frozen tilapia fillets Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X20 Classification of International Standard: 67.120.30 Word Count Estimation: 10,119 Date of Issue: 2025-03-28 Date of Implementation: 10/1/2025 Older Standard (superseded by this standard): GB/T 21290-2018 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 21290-2025: Frozen tilapia fillets---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.ICS 67.120.30 CCSX20 National Standard of the People's Republic of China Replace GB/T 21290-2018 Frozen Tilapia Fillets State Administration for Market Regulation The National Standardization Administration issued ForewordThis 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. This document replaces GB/T 21290-2018 "Frozen Tilapia Fillet". Compared with GB/T 21290-2018, except for structural adjustments and editorial changes, In addition to the modifications, the main technical changes are as follows. --- Changed the raw materials, product specifications and sensory requirements (see 4.1, 4.3, 4.4, 3.1, 3.3, 3.4 of the.2018 edition); --- Deleted the requirements for personnel, environment, workshop, etc. (see 3.2.1 and 3.2.3 of the.2018 edition); --- Changed the physical and chemical indicators, deleted the requirements and test methods for volatile basic nitrogen, and added the requirements and test methods for moisture (see 4.5 and 5.3, 3.5 and 4.2.2 of the.2018 edition); --- Added ice glaze limit requirements and test methods (see 4.7); --- Deleted the safety index requirements and test methods (see 3.7 and 4.4 of the.2018 edition); --- Deleted the test method for complete thawing (see 4.1.2 of the.2018 edition); --- Change the test method for sensory inspection after thawing (see 5.1.2, 4.1.3 of the.2018 edition); --- The test method for determining the center temperature of frozen products has been changed (see 5.2, 4.2.1 of the.2018 edition); --- Changed the requirements for factory inspection and judgment rules (see 6.2.1, 6.3, 5.2.2, 5.3 of the.2018 edition); --- Changed the requirements for labeling, packaging, transportation and storage (see Chapter 7, Chapter 6 of the.2018 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/TC156). This document was drafted by. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangdong Hengxing Group Co., Ltd., Guangzhou Lushi Food Co., Ltd. Ltd., Anjing Food Group Co., Ltd., Zhejiang Huacai Testing Technology Co., Ltd., Guangdong Yuxinggang Aquatic Products Co., Ltd., Zhuhai Qiangjing Supply Chain Management Group Co., Ltd., Baiyang Industrial Investment Group Co., Ltd., Shandong Meijia Group Co., Ltd., Guangdong Yujia Aquatic Food Products Co., Ltd. and Zhaoqing Hengxing Aquatic Products Technology Co., Ltd. The main drafters of this document are. Yang Xianqing, Zhang Qingmiao, Hao Shuxian, Ma Haixia, Zhao Yongqiang, She Wenhai, Liao Jie, Dong Hao, Liu Kang, Chen Kangjian, Liu Qiang, Zheng Wei, Nong Quanan, Chen Shengjun, Wei Ya, Huang Hui, Pan Chuang, Long Xiaoshan, Yang Tianlong, Chen Sheng, Guo Xiaohua, Lu Tian, Cen Jianwei, Li Laihao. The previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 21290-2007 in.2007 and first revised in.2018; ---This is the second revision. Frozen Tilapia Fillets1 ScopeThis document specifies the requirements for raw materials, production water, product specifications, sensory, physical and chemical indicators and net content of frozen tilapia fillets. It also provides the corresponding test methods, inspection rules, and specifies the requirements for labeling, packaging, transportation and storage. This document is applicable to the production of live tilapia (Oreochromis spp.) through sorting, cleaning, filleting, trimming, quick freezing and other processes. Frozen tilapia fillets.2 Normative referencesThe 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 to This document. GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB 5749 Sanitary standard for drinking water GB/T 30891 Sampling Specification for Aquatic Products GB/T 36193 Terminology for Aquatic Product Processing GB/T 37062 Guidelines for sensory evaluation of aquatic products JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products SC/T 3054 Limits of glaze on frozen aquatic products3 Terms and definitionsThe terms and definitions defined in GB/T 36193 apply to this document.4 Requirements4.1 Raw materials The raw fish should be healthy, pollution-free live tilapia. 4.2 Production water Should comply with the requirements of GB 5749. 4.3 Product specifications According to the weight of the fish fillet, it is divided into six specifications. ≥50, >50~100, >100~150, >150~200, >200~250, >250, in grams (g). 4.4 Sensory requirements It should comply with the requirements of Table 1. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 21290-2025_English be delivered?Answer: Upon your order, we will start to translate GB/T 21290-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 21290-2025_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 21290-2025_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 21290-2025?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 21290-2025 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
