iqs 1683 _1992_ v2 quick frozen fillets of flat fish (new)

QUICK FROZEN FILLETS OF FLAT FISH IQS 1683/1992

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Standard Number

(1683)

QUICK FROZEN FILLETS OF FLAT FISH

English translation For information only

The original standard in Arabic remains the reference

Ministry of Planning

Central Agency

for Standardization &

Quality Control

Republic of Iraq IQS: 1683/1992

UDC: 664.956


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Introduction

Due to the large number of fish consumption in general as a main meal and as a material

of high nutritional value as well as the large number of import and many types and in order

to maintain the safety and health of consumers and get the product of good quality.

This specification has been prepared to represent the minimum requirement of this

product.

This standard was discussed by the Technical Advisory Committee to the specifications of

beverages, fruits and vegetables.


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1 Scope

This standard applied to quick frozen fillets of flat fish the types suitable for human

consumption without industrialization and shall not apply to manufactured fish

products.

2 Definitions

2.1 Frozen fish fillets: frozen fish fillets of flat fish obtained and fit for human

consumption, and the species of (Pleuronectiformes (Heterosomata) which is a light

cut of fish and sizes and various forms obtained by cutting the fish in parallel to

the spine and easy to slice for filling.

2.2 Freezing process: is the process of reducing the temperature of the fish tissue to

temperatures below the freezing degree of water and the product is subject to the

process of freezing the utensils in away that to form Ice crystals rapidly within the

fillets.

The freezing process is not considered complete unless the temperature of the fish

tissue to (-18) °c , especially the mass centre of fish and prefer to sprinkle the

product before freezing water in order to be the last layer will prevent freezing burns

must also maintain the product specifications under these circumstances and

quality through conservation and distribution till selling as final step.

2.3 Preparation

Prepare products in the following shapes:

2.3.1. A contains skin.

2.3.2 Contains the skin in the abdominal (white side)

2.3.3 Skinless

Note: It is permissible to prepare fillets with or without bones

3 Requirements

3.1 Raw materials

Fillets that prepared in quick frozen fillets of flat fish, clean, healthy, fit for human

consumption and it should not be prepared from anti frozen

3.2 The final product

Final Product corresponds to the following requirements:

3.2.1 Free of foreign materials and the internal organs and relatively free of rough edges,

tear, soft tissue, fins, or parts thereof, changing tissue colour, blood clot, parasites,

skin, scales, bones, membranes, abdominal wall.

3.2.2 Free of dehydration of the total output from freezing burns, which can not be

removed easily when rubbing without affecting the quality and final product .


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3.2.3 With natural odour and free from undesirable smell when cooking the fillets in a

steam or boiling or grilling.

3.2.4 With a coherent tissue and free from any abnormal phenomena or chalkiness or

milkiness.

3.2.5 Cover fillets individually or in groups with a blanket of ice, to minimize drought or

oxidant.

3.2.6 Do not exceed the proportion of total volatile nitrogen (TVN) in the final product and

in preparing for a meal after melting at 20 mg nitrogen per 100 g of the sample.

4 Food additives

Allows the use of additives and by following the rates set towards them to be in

conformity with the specifications of their own

Additives maximum allowable rates

Phosphate, sodium or Potassium

(orthophosphate sodium or potassium)

5 g/kg calculated as P2O5 single or mixed.

Diphosphate, Tetrasodium or

Tetrapotassium (Na or K pyrophosphate)

Triphosphate, pentasodium or

Pentapotassium or calcium (Na, Ca, or K

triplyphosphates)

Polyphophate, sodium (Na

hexametaphosphate)

Sodium ascorbate, sodium chloride or

potassium 1 g/kg calculated as ascorbic acid

5 Contaminants

The ratio of metal contaminants in the tissues of fish meat as follows: .

Element maximum mg / kg (ppm)

Mercury 0.5

Lead 2

Arsenic 1

Copper 10

Zinc 50

Tin 150


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6 Health Terms

6.1 apply the requirements contained in the specification Iraqi number (356) of the

method of health laboratories and the preparation of food manufacturing and

trading of the product.

6.2 To match the microbial limits in the product stated in the user guideline reference

number (365) you're (the microbial limits in the food).

6.3 Ratio of pesticide residues not exceeding the permitted limits internationally

6.4 Radioactive material not more than allowed limits permitted by the competent

authorities.

7 Labelling

With prejudice to the provisions of the Iraqi standard number (230) that indicate

labelling food, packed or canned found on the packaging as follow:

7.1 Name of the product and the type of meat used.

7.2 Name of the product, address, trade mark if available, or name of packaging.

Company, origin, importer….etc.

7.3 Net weight in international units.

7.4 List of components.

7.5 Country of Origin.

7.6 Date production and expiration date.

8 Packing

8.1 Fillets packed in suitable containers, clean, healthy and negligible contamination of

the product in any unwanted material and packaging are impermeable to water,

steam and odours.

8.2 containers are placed in wooden boxes or carton resistant to moisture so as to

achieve full protection to the package used from pollution, mechanical damage,

dehydration during transportation, handling and storage.

9 Transport and storage

9.1 Transport

9.1.1 The transport method should be mechanically chilled and the heat during transport

not more ( -18) °C

9.1.2 The transport method should in safe healthy and not used to transfer of any toxic

substances or harmful to health.

9.1.3 The surface of the transportation, which comes into contact with package should with

easy surface easy to clean and disinfection in order to avoid mechanical damage


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9.2 Storage 9.2.1 Fillets stored frozen at a temperature not more than (-18)°C

9.2.2 When you use a central refrigerators must keep an automatic record of the

temperature degree during the storage period or taking data on the temperature

periodically and record it a special register.

So that no more than fluctuations in the temperature of the refrigerator (+/.2 °C)

10 Guidelines Appendix

10.1 defects

10.1.1 Definitions of Defects

10.1.1.1 Bones: Bones more than the sizes shown in the table on the requirements of

Except for bones that have defects in the spinal segments which does classify as

boneless, but for the cartilage or the remain of the spinal segments which can not

be observed after cooking are not considered as bones defects.

10.1.1.2 Blood clot: Any quantity or mass of curdled blood that greater than 5 mm in the

side of the fillet.

10.1.1.3 External fins or parts of it: Parts of the fins or more linked with each other by

membrane.

10.1.1.4 Skin: Any part of the skin that greater than 3 cm 2 of skinless or any part of the

dark skin on the slide that found in the abdominal.

10.1.1.5 Abdominal wall: Any part of the black padded membrane of the abdominal wall

that greater than 3 cm 2.

10.1.1.6 Discoloration: any clear change in the colour in area larger than

5 cm 2, including the natural colouring that appears in dark spots on the fillet at the

abdominal as well as in folded filet tranches folded on the skin at the abdominal 0

10.1.1.7 Parasites: Includes

10.1.1.7.1 Nematodes

And include all filamentous worms covering with a diameter that greater than 3 mm

or a worm without the cover with a length that greater than 1 cm or worm rejected

because of its dark colour or any other features.

10.1.1.7.2 Other Parasites:

All the other parasites that examine by laboratory according to the set methods

10.1.2 Table requirements for Defects: The table and the maximum limits for allowed tolerance based on the acceptable

quality type and this table of requirement not for individual pack but rather on

shipments and consignment that correspond with set plan to withdrawal of

defects samples showed in the table below and indicate and based on 1kg from the

product.


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Table of requirements defects for frozen fish fillets

Defects Type One case Additional cases

1. bone

- Fillet with bone

Single bone more than 5 mm

in any size or any

combination bones in area on

3 cm 2

Any extra cases or

compilation of the bones

covering an area larger than

3 cm 2

- Fillet (boneless) Single bone more than 5 mm

for any of its dimensions

2. Blood clot More than 5 mm for any of its

dimensions

Any extra cases found

3. External fins

Full fins or part of it in an area

of 3 cm 2 or less

Any extra cases for fins or its

part more than 2 cm2

additional to complete 3 cm 2

4. Skin at the fillet that

skinless or skin at the

abdominal are.

Its a part more than 3

cm 2, and included in it 5

cm 2

Any extra cases and larger

parts from 5 cm2 additional to

complete 3 cm 2

5. the abdominal wall (The

Dark membrane)

Its a part more than 3

cm 2, and included in it 5

cm 2

Any extra cases and each

part is larger than 5 cm and

each additional 5 cm works.

6. Discolouration Any clear change of colour to

the muscle tissue that greater

than 5 cm2 that includes 10

cm2

Any extra additional and

colour above 10 cm2 and

each additional complete 5

cm2

7. Parasites Other than largest diameter

of 3 mm or worm without the

cover of with length that

greater than 1 cm 2 or

rejected worm based on the

dark colour of any other

features

Any additional cases


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10.1.3 Maximum allowable tolerance for defects

1 kg of the model is defect if it contains the following:

10.1.3.1 More than 4 cases of bone defects

10.1.3.2 Total of more than 7 cases of defects of the filet with the skin or

10.1.3.3 Total more than 8 cases of defects of the segments skinless or the skin from

the abdominal side.

10.2 Test Methods

10.2.1 Dissolution Method

For the purpose of checking the sample and diagnosis physics defects, dissolve

sample by putting the fillet in bag, immerse it in mobile water bath with at

temperature of 20 5 approximately , examined dissolution on the tenderness of the

filet and make sure that no remains of hard parts or granules.

10.2.2 Cooking Method

10.2.2.1 by Steaming : evaporate the sample in closed vessel in boiling water for a

period of 35 minutes in case of frozen filet or about 20 minutes for sample

dissolved in water the vessel will be covered and kept at the water bath with

the temperate of 60 5 during the test.

10.2.2.2 by Grilling: Sample set in vessel with aluminium padded in, close the

aluminium vessel from all parts and set the vessel and its content in the pre-

heated oven and set the temperate to 2305 C, till the cooking complete,

duration will be 20 min approximately in most of the time.

10.2.2.3 Boiling by bags: Put the sample in the membranous sac closed completely

customizable to boil and immersed in boiling water and cook until the arrival

of temperature inside the slide (70 5 m) and this process requires

approximately 20 minutes, take the whole bag and clean it with water.

10.2.3 Estimate the net weight of glazed product.

10.2.3.1 Open containers immediately after taking them out of the cold storage that

have low temperate, place under sprinkle of cold water, flip the sample

carefully to prevent smashing, and continue till the ice layer completely

removed.

10.2.3.2 Transfer the sample to a sieve with a diameter of 20 cm from the samples

that weight less than 100 gm, and 30 cm diameter for the sample that weight

more than 900 gm.

Inclination angle of sieve 17-205 approximately without moving the sample to

make it easier to filer and the duration will be 2 minutes and then transferred

directly the sample to have it scale.


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11. Technical Terms

Total Volatile nitrogen TVN النتروجين الكلي المتطاير

Flat Fish أسماك مسطحة

Monophosphate, monosodium or

monopotassium (Na or k orthophosphate)

أحادي الفوسفات احادي الصوديوم أو أحادي البواسيوم

)اورثوفوسفات الصوديوم أو البوتاسيوم(

Drainage تصفية

Chalkiness تباشيري

Discoloration تغير لوني

Diphosphate, Tetrasodium or

Tetrapotassium (na or K pyrophosphate)

فات رباعي الصوديوم أو رباعي البوتاسيوم ثنائي الفوس

)بايروفوسفات الصوديوم أو البوتاسيوم(

Triphosphate. Pentasodium or

pentapotassium or calcium Na, Ko, or k

(triplyphosphates)

خماسي الصوديوم أو خماسي البوتاسيوم أو / ثالثي الفوسفات

الكالسيوم ثالثي عديد فوسفات الصوديوم، البوتاسيوم أو

)الكالسيوم

Belly wall جدار البطن

Freezer burn حروق التجميد

Milkiness حليبي

Blood clot خثرة دم

External fins زعانف خارجية

Fillets شرائح

Polyphosphate, sodium

(Naihexametaphosnhate)

فوسفات الصوديوم) سداسي ميتا(عديد الفوسفات الصوديوم

Immersing غمير

Film type bag كيس غشائي

12 . Sources

12.1 FAO Standard Organization No. 91/1981

12.2 Association official of analysis chemistry (AOAC)

12.3 Analysis chemistry of food (pearson 15)1980

12.4 Analysiss Ref standers of supplemtal . EPA, data 1989

iqs 1683 _1992_ v2 quick frozen fillets of flat fish (new)

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