GOST 7631-85
ΠΠΠ‘Π’ 7631-85
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Fish and products made of fish, marine mammals and invertebrates. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests
Π ΡΠ±Π°, ΠΌΠΎΡΡΠΊΠΈΠ΅ ΠΌΠ»Π΅ΠΊΠΎΠΏΠΈΡΠ°ΡΡΠΈΠ΅, ΠΌΠΎΡΡΠΊΠΈΠ΅ Π±Π΅ΡΠΏΠΎΠ·Π²ΠΎΠ½ΠΎΡΠ½ΡΠ΅ ΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΈΡ
ΠΏΠ΅ΡΠ΅ΡΠ°Π±ΠΎΡΠΊΠΈ. ΠΡΠ°Π²ΠΈΠ»Π° ΠΏΡΠΈΠ΅ΠΌΠΊΠΈ, ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ ΠΎΡΠ΅Π½ΠΊΠΈ ΠΊΠ°ΡΠ΅ΡΡΠ²Π°, ΠΌΠ΅ΡΠΎΠ΄Ρ ΠΎΡΠ±ΠΎΡΠ° ΠΏΡΠΎΠ± Π΄Π»Ρ Π»Π°Π±ΠΎΡΠ°ΡΠΎΡΠ½ΡΡ
ΠΈΡΠΏΡΡΠ°Π½ΠΈΠΉ
Status:Β Not effective - Completely superseded in parts. IUS 11-2008
The standard applies to fish, marine mammals, marine invertebrates and products derived from them. The standard does not apply to canned and preserved food, dry soups, as well as tanning, fur and technical raw materials from marine mammals. The standard establishes quality and quantity acceptance rules, organoleptic quality assessment methods and sampling methods for laboratory tests.
Π‘ΡΠ°Π½Π΄Π°ΡΡ ΡΠ°ΡΠΏΡΠΎΡΡΡΠ°Π½ΡΠ΅ΡΡΡ Π½Π° ΡΡΠ±Ρ, ΠΌΠΎΡΡΠΊΠΈΡ
ΠΌΠ»Π΅ΠΊΠΎΠΏΠΈΡΠ°ΡΡΠΈΡ
, ΠΌΠΎΡΡΠΊΠΈΡ
Π±Π΅ΡΠΏΠΎΠ·Π²ΠΎΠ½ΠΎΡΠ½ΡΡ
ΠΈ ΠΏΡΠΎΠ΄ΡΠΊΡΡ, Π²ΡΡΠ°Π±Π°ΡΡΠ²Π°Π΅ΠΌΡΠ΅ ΠΈΠ· Π½ΠΈΡ
. Π‘ΡΠ°Π½Π΄Π°ΡΡ Π½Π΅ ΡΠ°ΡΠΏΡΠΎΡΡΡΠ°Π½ΡΠ΅ΡΡΡ Π½Π° ΠΊΠΎΠ½ΡΠ΅ΡΠ²Ρ ΠΈ ΠΏΡΠ΅ΡΠ΅ΡΠ²Ρ, ΡΡΡ
ΠΈΠ΅ ΡΡΠΏΡ, Π° ΡΠ°ΠΊΠΆΠ΅ Π½Π° ΠΊΠΎΠΆΠ΅Π²Π΅Π½Π½ΠΎΠ΅, ΠΌΠ΅Ρ
ΠΎΠ²ΠΎΠ΅ ΠΈ ΡΠ΅Ρ
Π½ΠΈΡΠ΅ΡΠΊΠΎΠ΅ ΡΡΡΡΠ΅ ΠΈΠ· ΠΌΠΎΡΡΠΊΠΈΡ
ΠΌΠ»Π΅ΠΊΠΎΠΏΠΈΡΠ°ΡΡΠΈΡ
. Π‘ΡΠ°Π½Π΄Π°ΡΡ ΡΡΡΠ°Π½Π°Π²Π»ΠΈΠ²Π°Π΅Ρ ΠΏΡΠ°Π²ΠΈΠ»Π° ΠΏΡΠΈΠ΅ΠΌΠΊΠΈ ΠΏΠΎ ΠΊΠ°ΡΠ΅ΡΡΠ²Ρ ΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Ρ, ΠΎΡΠ³Π°Π½ΠΎΠ»Π΅ΠΏΡΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ ΠΎΡΠ΅Π½ΠΊΠΈ ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΠΈ ΠΌΠ΅ΡΠΎΠ΄Ρ ΠΎΡΠ±ΠΎΡΠ° ΠΏΡΠΎΠ± Π΄Π»Ρ Π»Π°Π±ΠΎΡΠ°ΡΠΎΡΠ½ΡΡ
ΠΈΡΠΏΡΡΠ°Π½ΠΈΠΉ.
Choose Language:
Format:Β Electronic (pdf/doc)
Approved:Β USSR State Committee for Standards,
3/26/1985
SKU:Β RUSS70207
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) Β»
021/2011 TR CU. About food safety Β»
Regulations and standards (to Π’Π Π’Π‘ Π’Π‘ 021/2011) Β»
PromExpert Β»
SECTION I. TECHNICAL REGULATION Β»
V Testing and control Β»
4 Testing and control of products Β»
4.4 Testing and control of food products Β»
4.4.2 Products of fishing industry, seafood Β»
PromExpert Β»
SECTION I. TECHNICAL REGULATION Β»
V Testing and control Β»
4 Testing and control of products Β»
4.3 Testing and control of agricultural and forestry products Β»
4.3.5 Products of fishing and fish farming Β»
ISO classifier Β»
67 PRODUCTION OF FOOD Β»
67.120 Meat, meat products and other animal products Β»
67.120.30 Fish and fish products Β»
National standards Β»
67 PRODUCTION OF FOOD Β»
67.120 Meat, meat products and other animal products Β»
67.120.30 Fish and fish products Β»
National Standards for KGS (State Standards Classification) Β»
Latest edition Β»
N Food and taste products Β»
N2 Fish and fish products Β»
N29 Test methods. Packaging. Marking Β»
National Standards for OKSTU Β»
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES Β»
Control methods (testing, analysis, measurements) Β»
As a Replacement Of:
GOST 7631-73: Fish, products from fish, marine mammals and invertebrates. Acceptance rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests
The Document References:
GOST 13496.0-80: Mixed feeding-stuffs. Methods of sampling of average sample
GOST 28498-90: Liquid-in-glass thermometers
GOST 427-75: Measuring metal rules. Basic parameters and dimensions. Specifications
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
The Document is Referenced By:
GN 4274-87: Supplement to the document "Temporary Hygienic Norms and Method for Determining the Histamine Content in Fish Products"
GOST 10.16-70: Shark's fins (dried). Specifications for export products
GOST 10.69-72: Fish and fish products
GOST 10626-76: Vitamin A in oil. Specifications
GOST 1084-88: Spiced-salted and marinated herring
GOST 11298-65: Cold-smoked salmon fish
GOST 11482-88: Cold smoked fish. Specifications
GOST 11482-96: Cold smoked fish
GOST 11829-66: Cold-smoked balyk of black-spine shad. Specifications
GOST 12849-67: Hot smoked sardines. Specifications
GOST 1304-76: Fish and marine mammals fats for industrial use. Specifications
GOST 13197-67: Cold-smoked balyk products of baltic salmon
GOST 13271-67: Cold-smoked sardine
GOST 13496.12-98: Mixed fodder, raw mixed fodder. Method for determination of total oxidity
GOST 13686-68: Fall chum salmon of "semuzhnyi" salting
GOST 1368-91: Fish of all types of processing. Length and mass
GOST 1551-93: Dry-cured fish
GOST 16079-2002: Salted whitefishes. Specifications
GOST 16079-70: Salted whitefishes
GOST 16080-2002: Salted far eastern salmons. Specifications
GOST 16080-70: Salted pacific salmon
GOST 16081-70: Salted mackerel and horse mackerel. Specifications
GOST 1629-55: Granular salmon roe
GOST 17660-72: Frozen fish dressed by special methods
GOST 18170-72: Pearl paste. Specifications
GOST 18173-72: Granular salmon roe in tins
GOST 18222-88: Sardines of spiced salting
GOST 18223-88: Mackerel and horse mackerel of spiced salting
GOST 20057-74: Frozen oceanic fish. Specifications
GOST 20414-93: Frozen squid cuttle. Specifications
GOST 20845-2002: Frozen shrimps. Specifications
GOST 20845-75: Frozen shrimps
GOST 2116-82: Fodder meal from fish, marine mammals, crustaceous and invertebrates
GOST 21607-2008: Frozen fish soups. Specifications
GOST 21607-76: Frozen sets for fish soups
GOST 21607-97: Frozen fish soups. Specifications
GOST 24645-81: Frozen protein paste "ocean"
GOST 2623-73: Balyk cold smoked products from pacific salmon and issykul trout. Specification
GOST 2623-97: Cold-smoked balyk products of far east salmons and issyk kul trout
GOST 26570-95: Fodder, mixed fodder and mixed fodder raw materials. Methods for determination of calcium
GOST 26657-85: Fooder, mixed fooder and mixed fooder raw materials. Methods for determination on phosphor
GOST 26657-97: Fodders, mixed fodders, mixed fodder raw materials. Methods for determination of phosphorus content
GOST 28254-89: Mixed feeds, raw material. Methods for determination of volume mass and natural slope angle
GOST 28698-90: Small-sized salted fish
GOST 28972-91: Canned fish and other sea products. Method for determination of actual acidity (pH)
GOST 30314-2006: Frozen scallop fillet. Specifications
GOST 30314-95: Frozen scallop fillet
GOST 30502-97: Fodders, mixed fodders and mixed fodder raw materials. Atomic absorption method for determination of magnesium content
GOST 30503-97: Fodders, mixed fodders, mixed fodder raw materials. Flame photometric method for determination of sodium content
GOST 30504-97: Fodders, mixed fodders and mixed fodder raw materials. Flame photometric method for determination of potassium content
GOST 30692-2000: Fodders, mixed fodders and animal raw foodstuff. Atomic absorption method for determination of copper, lead, zinc and cadmium
GOST 30812-2002: Raw material and food-stuffs. Method for identification of sturgeons caviar
GOST 30823-2002: Fodders, compound feeds and feed additives. Determination of the elementary composition by means of atomic emission method.
GOST 31745-2012: Food products. Determination of PAHs content by HPLC method
GOST 31781-2012: Fish and products from it. Species identification of fish by IEF method
GOST 31794-2012: Grained salmon caviar. Specifications
GOST 31795-2012: 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 6052-79: Pasteurized granular sturgeon caviar
GOST 6481-97: Cold-smoked and dry-cured balyk products of sturgeon
GOST 6606-83: Multichannel amplitude analyzers
GOST 6756-57: Tugun', 'sosvinskaja' herring and lake herring of tierce spicy salting. Specifications
GOST 7442-79: Canned granular sturgeon caviar
GOST 7444-2002: Cold-smoked and dry-cured balyk products from inconnu and nelma. Specifications
GOST 7444-65: Dry-cured and cold-smoked balyk products from inconnu and white salmon
GOST 7445-2004: Hot-smoked sturgeons. Specifications
GOST 7445-66: Hot-smoked sturgeons
GOST 7447-84: Hot-smoked fish
GOST 7447-97: Hot-smoked fish. Specifications
GOST 7448-2006: Salted fish. Specifications
GOST 7448-75: Salted fish
GOST 7448-96: Salted fish
GOST 7449-64: Salted salmon. Specifications
GOST 7449-96: Salted salmon fish
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
GOST 812-88: Hot-smoked herring
GOST 813-2002: Cold-smoked herrings and Japanese sardine. Specifications
GOST 813-88: Cold-smoked herring
GOST 815-2004: Salted herrings. Specifications
GOST 815-88: Salted herring
GOST 9393-82: Fish and marine mammals veterinary oil
GOST R 50817-95: Fodder, mixed fodder and animal feed raw staff. Spectroscopia in near infra-red region method for determination of crude protein, crude fibre, crude fat and moisture
GOST R 50846-96: Fish, sea mammals, sea invertebrates and products of their treatment. Methods of measuring ammonia mass part in fish
GOST R 50852-96: Compound feeds, feed raw materials. Method for the determination of crude ash, calcium and phosphorus content by means of NIR-spectroscopy
GOST R 51025-97: Spicy salted tugun cieco and peeled (in barrels). Specifications
GOST R 51132-98: Large sized fat fall keta slightly salt cured ('Semuzhnaya'). Specifications
GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)
GOST R 52336-2005: Grained salmon caviar. Specifications
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 52723-2007: Foodstuffs and feeds. Rapid method of identification of raw composition (molecular)
GOST R 52840-2007: Fish and products from it. Species identification of fish by IFF method
GOST R 53152-2008: Food products. Determination of PAHs by HPLC method
GOST R 53957-2010: Pasteurized grained salmon caviar. Specifications
MU 08-47/132: Food raw materials and food products. Voltammetric method for measuring the mass concentration of selenium
MU 08-47/136: Food products and food raw materials. Inversion voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
MU 08-47/167: Fish, seafood, non-fish fishing objects and products produced from them. Voltammetric method for measuring the mass concentration of mercury
MU 08-47/175: Food products and food raw materials. Inversion voltammetric method for determining the mass concentration of arsenic
MU 08-47/206: Food products and food raw materials. Voltammetric method for measuring the mass concentration of iodine
MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs
MU 3.2.2601-10: Prevention of opisthorchiasis.
MU 3.2.3463-17: Prevention of Far Eastern trematodoses
MU 4.2.1902-04: Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
MUK 3.2.988-00: Methods of sanitary and parasitological examination of fish, mollusks, crustaceans, amphibians, reptiles and their products
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
MUK 4.2.1913-04: Methods for the quantitative determination of genetically modified sources (GMI) of plant origin in food
MUK 4.2.1955-05: Method for detection and determination of bacteria of the genus Salmonella and Listeria monocytogenes based on DNA-RNA hybridization analysis
MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip
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 4.3.3551-19: Determination of the quality of chilled fish food products by NMR-relaxometry
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
SanPiN 3.2.569-96: Prevention of parasitic diseases in the territory of the Russian Federation
ST RK 1008-98: Cold-smoked cleaned fish (pieces). Specification
ST RK 1761-2008: Eviscerated and uneviscerated fast-frozen fish. General requirements
ST RK 1791-2008: Fish semi-product products. Fish sticks, cleaned fish, chopped products, bread or egg roll. General requirements
ST RK 1801-2008: Fish fillet, fish mince, fish fillet and fish mince mixtures fast-frozen. General requirements
ST RK GOST R 50817-2008: Fodder, compound feed, compound feed raw material. Method for determination of content of crude protein, crude fibre, crude fat and moisture with application of near-infrared spectroscopy
ST RK GOST R 51301-2005: Food products and food staples. Inversion voltampermetric methods of determination of toxic components (cadmium, lead, copper and zinc) -
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