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GB/T 30889-2024: Frozen shrimps or prawns
Status: Valid GB/T 30889: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30889-2024 | English | 199 |
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Frozen shrimps or prawns
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GB/T 30889-2024
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| GB/T 30889-2014 | English | 279 |
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Quick frozen shrimps or prawns
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GB/T 30889-2014
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PDF similar to GB/T 30889-2024
Basic data | Standard ID | GB/T 30889-2024 (GB/T30889-2024) | | Description (Translated English) | Frozen shrimps or prawns | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B53 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,144 | | Date of Issue | 2024-12-31 | | Date of Implementation | 2025-07-01 | | Older Standard (superseded by this standard) | GB/T 30889-2014 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 30889-2024: Frozen shrimps or prawns---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
Replaces GB/T 30889-2014
Frozen shrimp
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 30889-2014 "Frozen Shrimp". Compared with GB/T 30889-2014, except for structural adjustments and editorial changes,
In addition, the main technical changes are as follows.
--- Deleted the relevant content related to food safety indicators and requirements (see 4.2.1, 4.2.3, 4.3, 4.7, 5.5, 5.6,
7.1.1);
--- Changed the processing requirements (see 4.3, 4.1 of the.2014 edition);
--- Changed the sensory requirements for dry consumption of frozen products and the sensory requirements for color and appearance of thawed products (see 4.5, 4.5 of the.2014 edition);
--- Added ice content index and test method (see 4.6, 5.3.2);
--- Changed the specific requirements of the determination rules (see 6.3, 6.3 of the.2014 edition);
--- Changed the specific requirements for marking (see 7.1, 7.1 of the.2014 edition);
--- Changed the specific requirements for packaging (see 7.2, 7.2 of the.2014 edition);
--- Changed the temperature requirements for transportation (see 7.3, 7.3 of the.2014 edition);
--- Changed the storage temperature requirements (see 7.4, 7.4 of the.2014 edition).
This document is modified to adopt CODEX STAN 92-1981, Rev. 2-2017 "Standard for Quick Frozen Shrimp".
Compared with CODEXSTAN 92-1981, Rev. 2-2017, this document has many structural adjustments.
See Appendix A for a table comparing changes in structure numbers.
This document has many technical differences compared with CODEXSTAN 92-1981, 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 Shrimp".
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, Guangdong Hengxing Group Co., Ltd., and Chia Tai Aquaculture (Xiamen)
Co., Ltd., Guangdong Green Ring Aquatic Products Co., Ltd., Penglai Huiyang Food Co., Ltd., Zhejiang University of Technology, Shandong Marine Resources and Environment Research Institute
Institute, Shandong Marine Science Research Institute, Zhaoqing Hengxing Aquatic Technology Co., Ltd.
The main drafters of this document are. Guo Yingying, Wang Lianzhu, Zhu Wenjia, Chen Kangjian, Huang Chao, Liu Xiaojing, Tian Lei, Tan Zhijun, Jiang Yanhua, Ding Yuting,
Li Na, Yao Lin, Zhou Xuxia, Wang Ying, Wang Mingli, Liu Tianhong, Dong Qingyuan, Chen Sheng, Fu Yunhong, Li Qiuguang.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2014 as GB/T 30889-2014;
---This is the first revision.
Frozen shrimp
1 Scope
This document specifies the raw materials, processing water, processing requirements, product specifications, sensory requirements, physical and chemical indicators and net content of frozen shrimp.
The corresponding test methods are specified, as well as the inspection rules, labeling, packaging, transportation and storage.
This document applies to shrimps of the Penaeidae, Pandalidae, Crangonidae, Pal-
Processing and use of raw or pre-cooked frozen whole shrimp and frozen headless shrimp products made from shrimps of the family Aemonidae and the family Solenoceridae
Sale.
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/T 5461 Edible Salt
GB 5749 Sanitary standard for drinking water
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 surface of the shrimp will appear abnormally white or yellow, and penetrate below the surface, affecting the appearance of the product.
The phenomenon of appearance and quality.
[Source. GB/T 36193-2018, 6.21, modified]
4 Requirements
4.1 Raw materials
4.1.1 Shrimp
Raw shrimps should be of good quality and free of contamination.
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