GOST 20546-2006

ГОСТ 20546-2006

Preserves of oceanic fish in spicy brine. Specifications

Пресервы из океанической рыбы пряного посола. Технические условия

Status: Effective

The standard applies to preserved spicy salted fish made from oceanic fish — Atlantic sardines, Pacific sardines (Ivaci), sardinella, sardinops, Atlantic, Far Eastern and Kuril mackerel and ocean scad.

Стандарт распространяется на пресервы пряного посола, изготовленные из океанической рыбы - сардины атлантической, сардины тихоокеанской (иваси), сардинеллы, сардинопса, атлантической, дальневосточной и курильской скумбрии и океанической ставриды.

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Format: Electronic (pdf/doc)
Page Count: 16

Approved: Federal Agency for Technical Regulation and Metrology, 12/27/2006

SKU: RUSS56725

Price: $146.94




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 040/2016 TR EAEU. On safety of fish and fish products » Regulations and standards (to 040/2016 TR EAEC) »

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 »


As a Replacement Of:

GOST 20546-85: Oceanic fish of spiced salting

The Document References:

GOST 10444.12-88: Food products. Method for determination of yeast and mould

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

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

GOST 1368-2003: Fish. Length and mass

GOST 13830-97: Food common salt. General specifications

GOST 14192-96: Cargo marking

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 26663-85: Transport packets. Formation by packaging means. General technical requirements

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 26829-86: Canned and preserved fish. Methods of fat determination

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

GOST 27001-86: Caviar and preserves from fish and sea products. Methods for determination of preservatives

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 29045-91: Spices. Pimento or allspice. Specifications

GOST 29046-91: Ginger

GOST 29047-91: Clove

GOST 29048-91: Nutmeg

GOST 29049-91: Cinnamon

GOST 29050-91: Black and white pepper

GOST 29051-91: Spices. Mace, Papua type. Specifications

GOST 29052-91: Cardamom

GOST 29055-91: Coriander

GOST 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium

GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements

GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes

GOST 30519-97: Food products. Method for detection of Salmonella

GOST 30538-97: Food-stuffs. Analysis of toxic elements by atomic-emission method

GOST 427-75: Measuring metal rules. Basic parameters and dimensions. Specifications

GOST 5981-88: Tins for preserved food

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 R 50474-93: Food products. Methods for detection and quantity determination of coliforms

GOST R 50480-93: Food products. Method for detection of Salmonella

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

GOST R 51574-2000: Food common salt. Specifications

GOST R 52814-2007: Food products. Method for the detection of Salmonella

GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes

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