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GB/T 18109-2024: Frozen finfish
Status: Valid GB/T 18109: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 18109-2024 | English | 199 |
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3 days [Need to translate]
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Frozen finfish
| Valid |
GB/T 18109-2024
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| GB/T 18109-2011 | English | 299 |
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3 days [Need to translate]
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Quick frozen finfish
| Valid |
GB/T 18109-2011
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| GB/T 18109-2000 | English | 199 |
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2 days [Need to translate]
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Frozen marine fish
| Obsolete |
GB/T 18109-2000
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PDF similar to GB/T 18109-2024
Basic data | Standard ID | GB/T 18109-2024 (GB/T18109-2024) | | Description (Translated English) | Frozen finfish | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B53 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,177 | | Date of Issue | 2024-12-31 | | Date of Implementation | 2025-07-01 | | Older Standard (superseded by this standard) | GB/T 18109-2011 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 18109-2024: Frozen finfish---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
CCSB53
National Standard of the People's Republic of China
Replace GB/T 18109-2011
Frozen fish
Released on 2024-12-31
2025-07-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
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.
This document replaces GB/T 18109-2011 "Frozen fish". Compared with GB/T 18109-2011, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
--- Deleted some terms and definitions (see 3.2, 3.3, 3.4 of the.2011 edition);
--- Added the term and definition of "abdominal rupture" (see 3.2);
--- Changed the raw material requirements (see 4.1, 4.2 of the.2011 edition);
--- Deleted food additives, hygiene indicators, veterinary drug residues and other food safety related requirements and corresponding test methods (see.2011 edition
4.3, 4.6, 4.7, 5.5, 5.6);
--- Changed the sensory requirements and corresponding test methods (see 4.4, 5.1, 4.4, 5.1, 5.2 of the.2011 edition);
--- Added requirements for glaze content and corresponding test methods (see 4.5, 5.2.3);
--- Changed the specific requirements of the determination rules (see 6.3, 6.3 of the.2011 edition);
--- Changed the specific requirements for marking (see 7.1, 7.1 of the.2011 edition);
--- Changed the specific requirements for packaging (see 7.2, 7.2 of the.2011 edition);
--- Changed the temperature requirements for transportation (see 7.3, 7.3 of the.2011 edition);
--- Changed the storage temperature requirements (see 7.4, 7.4 of the.2011 edition).
This document modifies and adopts CODEX STAN 36-1981, Rev. 2-2017 "Standard for Quick-Frozen Fish, Uneviscerated and Eviscerated".
Compared with CODEXSTAN 36-1981, Rev. 2-2017, this document has many structural adjustments.
See Appendix A for a table comparing changes in structure numbers.
There are many technical differences between this document and CODEXSTAN 36-981, Rev. 2-2017.
The side margin positions are indicated by a single vertical line (|). A summary of these technical differences and their reasons is given in Appendix B.
The following editorial changes were made to this document.
--- To coordinate with the existing standards, the name of the standard is changed to "Frozen Fish".
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. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Fujian Fisheries Research Institute, Shandong Meijia Group Co., Ltd.
Company, Tangshan Haidu Aquatic Food Co., Ltd., Lianyungang Zhongzi Biotechnology Co., Ltd., Qingdao Marine Food Nutrition and Health Innovation Research Institute,
Penglai Huiyang Food Co., Ltd., Quanzhou Marine Biological Industry Research Institute, Shandong Haodangjia Ocean Development Co., Ltd., and Shanghai Ocean University.
The main drafters of this document are. Jiang Yanhua, Li Na, Wang Lianzhu, Yao Lin, Li Yougang, Zhu Wenjia, Liu Zhiyu, Guo Yingying, Li Weidong, Wang Mingli,
Feng Tingyu, Li Ruoshu, Sun Yongjun, Shi Wenzheng, Qu Meng, Su Yongchang, Zhao Xinnan, Wang Fang, Zhang Haien, Sun Shengjuan, Ju Wenming, Wan Lei.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 18109-2000 in.2000 and first revised in.2011;
---This is the second revision.
Frozen fish
1 Scope
This document specifies the raw materials, processing water, processing requirements, sensory requirements, physical and chemical indicators and net content of frozen fish, and describes the corresponding test
It also specifies the inspection methods, inspection rules, labeling, packaging, transportation and storage.
This document applies to the processing and marketing of frozen fish products, headed or headed, eviscerated or not.
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 to
This document.
GB/T 191 Pictorial markings for packaging, storage and transportation
GB 5009.3 National Food Safety Standard Determination of Water Content in Food
GB 5749 Sanitary standard for drinking water
GB/T 18108 General rules for fresh marine fish
GB/T 30891 Sampling Specification for Aquatic Products
GB/T 36193-2018 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 products
3 Terms and definitions
The terms and definitions defined in GB/T 36193-2018 and the following apply to this document.
3.1
Deep dehydration
During the frozen storage process, due to excessive water loss, the fish surface will appear abnormally white or yellow, and penetrate below the surface, affecting the product.
Appearance and quality phenomenon.
[Source. GB/T 36193-2018, 3.13, modified]
3.2
belyburst
The belly of an ungusted fish bursts due to decay.
4 Requirements
4.1 Raw materials
Raw fish should be of good quality and pollution-free, and marine fish should comply with the requirements of GB/T 18108.
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