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GB/T 18108-2024: General principle of fresh marine fish
Status: Valid GB/T 18108: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 18108-2024 | English | 199 |
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3 days [Need to translate]
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General principle of fresh marine fish
| Valid |
GB/T 18108-2024
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| GB/T 18108-2019 | English | 119 |
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3 days [Need to translate]
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General rules of fresh marine fish
| Valid |
GB/T 18108-2019
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| GB/T 18108-2008 | English | 279 |
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3 days [Need to translate]
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Fresh marine fish
| Obsolete |
GB/T 18108-2008
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| GB/T 18108-2000 | English | 199 |
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2 days [Need to translate]
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Fresh marine fish
| Obsolete |
GB/T 18108-2000
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PDF similar to GB/T 18108-2024
Basic data | 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Count Estimation | 10,125 | | Date of Issue | 2024-09-29 | | Date of Implementation | 2025-04-01 | | Older Standard (superseded by this standard) | GB/T 18108-2019 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 18108-2024: General principle of fresh marine fish---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.
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
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 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.
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