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Frozen fish fillets
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GB/T 45061-2024
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Basic data | Standard ID | GB/T 45061-2024 (GB/T45061-2024) | | Description (Translated English) | Frozen fish fillets | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,124 | | Date of Issue | 2024-12-31 | | Date of Implementation | 2025-07-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45061-2024: Frozen fish 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.
National Standard of the People's Republic of China
ICS 67.120.30CCS X 20
Frozen fish fillets
2024-12-31 Release
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.
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, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences,
Jing Food Group Co., Ltd., Zhejiang Tianhe Aquatic Products Co., Ltd., Yantai Haiyu Food Co., Ltd., Zhuhai Qiangjing Supply Chain Management
Group Co., Ltd., Guangdong Hailantu Environmental Technology Research Co., Ltd., Guangzhou Lushi Food Co., Ltd., and Shanghai Ocean University.
The main drafters of this document are. Li Na, Wang Lianzhu, Yang Xianqing, Zhao Jianbo, Zhao Yongqiang, Guo Yingying, Zhu Wenjia, Yu Xunxin, Wang Dajun,
Jiang Yanhua, Yao Lin, Ma Haixia, Liu Qiang, Jiang Sheng, She Wenhai, Shi Wenzheng, Zhang Shumin, and Wang Xiaojuan.
Frozen fish fillets
1 Scope
This document specifies the raw material requirements, processing water, sensory requirements, physical and chemical indicators and net content of frozen fish fillets, and describes the corresponding tests
Methods, and also stipulates inspection rules, labeling, packaging, transportation and storage.
This document applies to the processing and sale of frozen fish fillets.
This document does not apply to frozen tilapia fillets.
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 18109 Frozen 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
JJF 1070 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
frozen fish fillet
A product made by quickly freezing fish meat slices cut from the fish body parallel to the fish spine, with or without skin.
3.2
Deep dehydration
Due to excessive water loss during freezing, the fish surface becomes abnormally white or yellow and penetrates below the surface, affecting the product.
Appearance and quality phenomenon.
[Source. GB/T 36193-2018, 6.21, modified]
4.Raw material requirements
Raw materials should be live fish, fresh fish or frozen fish of good quality. Live fish should be healthy, vigorous and pollution-free. Fresh marine fish should comply with GB/T 18108
According to the provisions of GB/T 18109, frozen fish should comply with the provisions of GB/T 18109.
Price & DeliveryUS$199.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 45061-2024: Frozen fish fillets
Status: Valid
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