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GOST 27001-86

ГОСТ 27001-86

Caviar and preserves from fish and sea products. Methods for determination of preservatives

Икра и пресервы из рыбы и морепродуктов. Методы определения консервантов

Status: Effective - Supersedes. The limitation of the effectiveness period has been lifted: Protocol No. 7-95 of the IGU dated 01.03.95 (IUS 11-1995)

This standard establishes methods for the determination of preservatives: sodium benzoate in fish and seafood preserves, as well as borax and boric acid in eggs of various fish species

Настоящий стандарт устанавливает методы определения консервантов: бензойнокислого натрия в пресервах из рыбы и морепродуктов, а также буры и борной кислоты в икре разных видов рыб

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 9/24/1986

SKU: RUSS61444

Price: $250.00



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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 029/2012 TR CU. Safety requirements for food additives, flavors and processing aids » Regulations and standards (by 029/2012 TR CU) »

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 »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.3 Testing and control of agricultural and forestry products » 4.3.5 Products of fishing and fish farming »

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 » N29 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


As a Replacement Of:

GOST 5431-50: Food-stuff and food additives. Methods for determination of preservatives

The Document References:

GOST 10163-76: Reagents. Soluble starch. Specifications

GOST 10521-78: Reagents. Benzoic acid. Specifications

GOST 12026-76: Filter paper for laboratory application

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 20015-88: Chloroform. Specifications

GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods

GOST 22300-76: Reagents. Ethyl acetate and butyl acetate. Specifications

GOST 22-94: Refined sugar

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 24363-80: Reagents. Potassium hydroxide. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

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

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 4166-76: Reagents. Sodium sulphate. Specifications

GOST 4174-77: Reagents. Zinc sulphate 7-aqueous. Specifications

GOST 4207-75: Reagents. Potassium ferrocyanide. Specifications

GOST 4232-74: Reagents. Potassium iodide. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions

GOST 5848-73: Reagents. Formic acid. Specifications

GOST 5962-67: Rectified ethyl alcohol. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 6824-96: Distilled glycerin

GOST 7631-2008: Fish, non-fish objects and products from them. Methods of sensory and physical characteristics identification

GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis

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

GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications

GOST 9412-77: Medical gauze. Specifications

GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications

GOST R 53396-2009: White sugar. Specifications

The Document is Referenced By:

Decision 106: The list of standards, the application of which on a voluntary basis ensures compliance with the requirements of the technical regulations of the Eurasian Economic Union "On the safety of fish and fish products" (TR EAEU 040/2016)

Decision 107: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, the application of which on a voluntary basis to ensure compliance with the technical regulations of the Eurasian Economic Union "Safety of fish and fish products" (TR EEC 040/2016), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurement

Decision 107: On Amendments to the Decision of the Council of the Eurasian Economic Commission of April 18, 2018 N 44

GOST 10979-2009: Special salted saury preservers. Specifications

GOST 10979-85: Fish preserves. Specially salted saury

GOST 1573-2011: Fish salted screened caviar. Specifications

GOST 1573-73: Salted screened roe

GOST 1629-2015: Granular salmon roe in transport packing. Specifications

GOST 1629-97: Grain salmon caviar packed in barrels. Specifications

GOST 18173-2004: Grained salmon caviar packed in cans. Specifications

GOST 19588-2006: Preserves of fish in special brine. Specifications

GOST 19588-74: Fish preserves. Fish in special brine. Specifications

GOST 20056-2013: Preserves of oceanic fish in special brine. Specifications

GOST 20056-74: Fish preserves. Oceanic fish specially salted. Specifications

GOST 20056-97: Preserved specially salted oceanic fish

GOST 20352-2012: Fish salted delicatessen roe. Specifications

GOST 20352-74: Salted delicatessen roe

GOST 20546-2006: Preserves of oceanic fish in spicy brine. Specifications

GOST 20546-85: Oceanic fish of spiced salting

GOST 33285-2015: Mussel preserves. Specifications

GOST 34063-2017: Preserves pastes of fish, fish roe and krill meat. Specifications

GOST 34064-2017: Preserves of pacific sardine (iwashi) in special brine. Specifications

GOST 34185-2017: Preserved food from small intact fish in sauce, pouring or oil. Technical conditions

GOST 34187-2017: Preserved food from the small decapitated fish in filling, sauce or oil. Technical conditions

GOST 34188-2017: Preserved fish from sliced fish in sauce or pouring. Technical conditions

GOST 34814-2021: Preserves of scallop fillets in sauce. Specifications

GOST 3945-78: Fish preserves. Fish of spiced salting

GOST 6442-89: Marmalade.

GOST 7448-2006: Salted fish. Specifications

GOST 7453-86: Preserves from dressed fish

GOST 815-2019: Herring is salted. Technical conditions

GOST 9862-90: Specially salted herring

GOST R 55948-2014: Preserves of scallop fillet in sauce. Specifications

MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies

PNST 252-2017: Russian system of quality. Comparative testing of grained salmon caviar packed in cans

PNST 293-2018: Russian system of quality. Comparative testing of structured product from fish mince - crab sticks

PNST 333-2018: Russian quality system. Comparative tests of preserves from herring fillet in oil

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

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