GOST R 55505-2013
ГОСТ Р 55505-2013
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Frozen food fish forcemeat. Specifications
Фарш рыбный пищевой мороженый. Технические условия
Status: Effective - Introduced for the first time. IUS 8-2014
This standard applies to minced fish food frozen (hereinafter - frozen minced meat) made from fish of all families, except for cartilaginous fish of the Chondrichthyes class (sharks, rays and chimeras)
Настоящий стандарт распространяется на фарш рыбный пищевой мороженый (далее - мороженый фарш), изготовленный из рыбы всех семейств, кроме хрящевых рыб класса Chondrichthyes (акул, скатов и химер)
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Format: Electronic (pdf/doc)
Page Count: 12
Approved: Federal Agency for Technical Regulation and Metrology,
7/29/2013
SKU: RUSS67480
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 »
N24 Fish and fish products, chilled and frozen »
The Document References:
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GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
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GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods
GOST 31628-2012: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic mass concentration determination
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GOST 31694-2012: Food products, food raw materials. Method of determination of the antibiotic residues of tetracycline group by High performance Liquid Chromatography. Mass spectrometry
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GOST 8.579-2002: State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing
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GOST ISO 7218-2011: Microbiology of food products and fodders for animals. General requirements and recommendations for microbilogic researches.
GOST R 50380-2005: Fish, non-fish objects and products from them. Terms and definitions
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GOST R 51289-99: Returnable polymeric boxes. General specifications
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GOST R 51493-99: Frozen eviscerated and uneviscerated fish. Specifications
GOST R 51494-99: Frozen fillets of oceanic and marine fish. Specifications
GOST R 51574-2000: Food common salt. Specifications
GOST R 51766-2001: Raw material and food-stuffs. Atomic absorption method for determination of arsenic
GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 52421-2005: Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry
GOST R 53083-2008: Food additives. Sodium polyphosphate E452(i). Specifications
GOST R 53149-2008: Fish, marine invertebrates and products of their processing. Determination of biogenic amines by HPLC method
GOST R 53150-2008: Foodstuffs. Determination of trace elements. Pressure digestion
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MUK 4.2.2046-06: 4.2 Control methods. Biological and microbiological factors. Methods for revelation and determination of vibrio parahaemolyticus in fish, non-finfish, products made of fish, water of surface water bodies and other sites
MUK 4.4.1.011-93: Determination of volatile N-nitrosamines in food raw materials and food products. Guidelines for control methods
SanPiN 2.1.4.1074-01: Drinking water. Hygienic regulations of the water quality of centralized drinking water supply system. Quality control
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