Quick Frozen Fish Fillet

More documents

Recommendations

Info

TAS 7014-2005 8 ANNEX A Sensory and Physical Examination 1. Complete net weight determination, according to defined procedures in Section 9.2.1.1 (deglazed as required). 2. Examine the frozen fillets for the presence of dehydration by measuring those areas which can only be removed with a knife or other sharp instrument. Measure the total surface area of the sample unit, and calculate the percentage affected. 3. Thaw and individually examine each fillet in the sample unit for the presence of foreign matter, parasites, bone where applicable, odour, and flesh abnormality defects. 4. In cases where a final decision on odour cannot be made in the thawed uncooked state, a small portion of the disputed material (approximately 200 g) is sectioned from the sample unit and the odour and flavour confirmed without delay by using one of the cooking methods defined in Section 9.2.1.4 5. In cases where a final decision on gelatinous condition cannot be made in the thawed uncooked state, the disputed material is sectioned from the product and gelatinous condition confirmed by cooking as defined in Section 9.2.1.4 or by using the procedure in Section 9.2.1.3 to determine if greater than 86% moisture is present in any fillet. If a cooking evaluation is inconclusive, then the procedure in 9.2.1.3 would be used to make the exact determination of moisture content.
9 TAS 7014-2005 ANNEX B-1 Contaminants In Compliance with the provisions of the relevant laws and regulations in particular the latest version. Contaminations shall not exceed the following limits (1) Lead (Pb) shall not exceed 1 mg/ 1 kg of food 1 (2) Mercury (Hg) shall not exceed 0.5 mg/ 1 kg of food (for sea food) 1 (3) Cadmium (Cd) shall not exceed 0.2 mg/ 1 kg of food 2 Source: 1. Ministry of Public Health Notification Number 98 (1986) on Food Standard on Contaminants. 2. Department of Fisheries, 2004, Fishery Products Standard Part 1 Chemical Reference Criteria for Frozen Fishery Products
Page 1 and 2: THAI AGRICULTURAL STANDARD TAS 7014
Page 3 and 4: Ad hoc Sub Committee on the Elabora
Page 5 and 6: NOTIFICATION OF THE NATIONAL COMMIT
Page 7 and 8: TAS 7014-2005 THAI AGRICULTURAL STA
Page 9 and 10: 3 TAS 7014-2005 (2) Foreign Matter
Page 11 and 12: 5 TAS 7014-2005 7.5 The products co
Page 13: 7 TAS 7014-2005 Steaming Procedure:
Page 17 and 18: 11 TAS 7014-2005 ANNEX B-3 Sampling

Quick Frozen Fish Fillet

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?