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GOST 10531-89

ГОСТ 10531-89

Fried fish in marinade

Рыба, обжаренная в маринаде

Status: Not effective - Superseded. Registration information 1325-st dated 10/31/2013 (official site of Rosstandart); IUS 9-2014

The standard applies to canned grilled fish of all kinds in the marinade.

Стандарт распространяется на консервы из обжаренной рыбы всех видов в маринаде.

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 3/16/1989

SKU: RUSS17079

Price: $84.00

English keywords: fish; fish products;


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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.3 Products of canning and vegetable drying industry »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.2 Products of fishing industry, seafood »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.30 Fish and fish products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.30 Fish and fish products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N23 Canned preserves fish, pickles and concentrates »


The Document is Replaced With:

GOST 10531-2013: Canned fried fish in marinade. Specifications

As a Replacement Of:

GOST 10531-63: Canned fish. Fish fried in marinade. Technical requirements

The Document References:

GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus

GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 1128-75: Refined cotton-seed oil

GOST 1129-93: Sunflower oil

GOST 1168-86: Frozen fish

GOST 11771-93: Canned and preserved fish and sea products. Packing and marking

GOST 13830-97: Food common salt. General specifications

GOST 1721-85: Fresh food garden carrot for supply and delivery. Specifications

GOST 1723-86: Fresh onions for supper and delivery. Specification

GOST 17594-81: Dry bay-leaves

GOST 20057-96: Frozen sea fish

GOST 21-94: Granulated sugar

GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers

GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions

GOST 26574-85: Wheat bakery flour

GOST 26664-85: Canned and preserved fish and sea products. Method for determination of organoleptic characteristics net mass and parts components fraction of total mass

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc

GOST 26935-86: Canned food stuffs. Method for determination of tin

GOST 27082-89: Canned and preserved fish and other sea products. Method for determination of total acidity

GOST 27207-87: Canned and preserved fish and other sea products. Method for determination of common salt

GOST 2874-82: Drinking water. Hygienic requirements and quality control

GOST 30425-97: Canned foods. Method for determination of commercial sterility

GOST 5981-88: Tins for preserved food

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6968-76: Acetic acid produced

GOST 7587-71: Dried onion

GOST 7588-71: Dried carrots

GOST 7825-96: Soybean oil

GOST 7981-68: Peanut oil

GOST 814-96: Chilled fish

GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test

GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package

GOST 8808-2000: Maize oil. Specifications

GOST R 51232-98: Drinking water. General requirements for organization and quality control methods

GOST R 51574-2000: Food common salt. Specifications

GOST R 52189-2003: Wheat flour. General specifications

GOST R 52465-2005: Sunflower oil. Specifications

GOST R 52622-2006: Dried vegetables. General specifications

GOST R 52815-2007: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus

OST 15-58-73: Small chilled fish Specifications

TU 15-57-84: Capelin fat frozen

The Document is Referenced By:

MR 1.2.0023-11: Control of nanomaterials in the food industry

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

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