Fish, non-fish objects and products made from them; methods for determining organoleptic and physical indicators; preface. Determination of life signs of living fish and living non-fish objects
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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE
STANDARD
FISH, NON-FISH OBJECTS AND PRODUCTS FROM THEM Methods for determining organoleptic and physical indicators
Official publication
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Standardinform |
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic provisions" and GOST 1.2-97 * "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Procedure for development, application, updating and cancellation"
Standard information
1 DEVELOPED by the Interstate Technical Committee MTK 300 “Fish Products, Food, Feed, Technical and Packaging”, Federal State unitary enterprise"All-Russian Research Institute of Fisheries and Oceanography" (FSUE "VNIRO"), Federal State Unitary Enterprise "Pacific Fisheries Research Center" (FSUE "TINRO-Center"), Federal State Unitary Enterprise "Atlantic Research Institute of Fisheries" Economy and Oceanography" (FSUE "AtlantNIRO"), Federal State Unitary Enterprise "Polar Research Institute of Marine Fisheries and Oceanography named after. N.M. Knipovich" (FSUE "PINRO"), a company with limited liability"Caspian Research and Analytical Center for the Fishing Industry" (LLC NIiATsRP "Casp-rybtesttsentr")
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 32 of February 29, 2008)
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GOST 7631-2008
The knife or hairpin is preheated for 1 to 2 minutes by immersion in hot water. After each test, the pin is scraped or replaced with a new one, and the knife is washed.
6.6.2.2 To determine the smell of gills in frostbitten and frozen fish, the gills or parts thereof are cut out and lowered for defrosting in water at a temperature of 80 ° C to 90 ° C, determining the smell of the resulting vapors.
6.6.2.3 The smell of small fish is determined by first making a cross-section of its body.
The smell of small raw and chilled fish can be determined by the smell of surface mucus
or immediately after strongly squeezing or partially crushing several fish in your hand.
6.6.2.4 The smell of products of non-fish objects in the shell, with valves or shell is determined:
In the crab - after opening the shell at the location of the rosette and thick segment;
In shrimp, lobster, lobster - after a break at the junction of the neck and body;
In bivalves - after opening the shell, cutting the adductor muscle and cutting the mantle to remove the intervalves fluid;
In gastropods - after removal of the shell;
For krill and shrimp - across the entire mass of production.
6.6.2.5 In cases of dispute, products are subjected to trial cooking.
Fish and non-fish objects are washed, cut up, removing entrails if necessary, and large specimens are cut into pieces.
The test samples are boiled until tender, with or without packaging, preferably steamed or in unsalted water, free of foreign odor and taste, at a low boil. The ratio of product and water when cooking in water is 1:2.
Test cooking of bivalve mollusks is carried out in steamed shells or in water until the shells open and the meat is rolled into a lump.
Steaming is carried out using a double boiler, into which product samples wrapped in aluminum foil are first placed.
When boiling product samples in water in packaging, they are first placed in a bag of polymer materials, intended for these purposes, and sealed.
During cooking and (or) after its completion, the smell of steam, broth and boiled products is determined.
The boiled products are placed on a plate, separated from the broth, and the smell of the products and the hot broth is determined.
6.6.3 The smell of thermally treated culinary products is determined by a cross-section or break in the thickest part or in the thickness of the product with simultaneous determination of taste.
6.6.4 The smell of salted, spicy, pickled, dried, dried, dried, dried-dried, smoked and smoked products is determined on the surface or on a cross section or by making punctures with a pin on the most fleshy parts between the dorsal fin and the head, as well as near the anus from the side abdomen towards the spine, into the inside through the anus and to places of external damage.
The smell is detected on the surface of the removed pin. After each test, the pin is scraped or replaced with a new one.
The smell of dried small fish is also determined after strong compression and partial crushing of several fish in a handful.
6.6.5 To determine the smell of caviar and caviar products packaged in jars with a net weight of more than 500 g, a part of the caviar is taken from the jar at a depth of 2 to 3 cm from its surface and at the same distance from the wall of the jar, and if detected on the lid of the jar the remaining caviar is taken from the damaged surface of the caviar in the jar.
The smell of caviar and caviar products packaged in cans and other consumer containers with a net weight of 500 g or less is determined in the entire contents of the container.
The smell of granular and broken caviar packed in barrels, plastic buckets or containers is determined by lifting the caviar with a spatula from the bottom to the full height of the container until a funnel-slit appears in the center of the container, after which the smell in the resulting hole is quickly determined.
The smell of roe is determined on the surface and inside the roe when it is cut.
The smell of caviar and caviar products is determined simultaneously with the determination of taste.
6.6.6 The smell of broths, concentrates, sauces, pastes, hydrolysates, isolates, enzyme preparations and jelly-like products is determined in the following way: 100 cm 3 of products are placed in a conical flask with a ground stopper with a capacity of 250 cm 3; The contents of the flask are mixed several times with rotational movements, and then, opening the flask, the smell is determined.
The jelly-like products are preheated until melted in a water bath at a temperature of 40 °C to 60 °C.
6.6.7 The smell of broth concentrates and pastes is determined simultaneously with the determination of taste in the following way: the concentrate or paste is dissolved in water in accordance with the information on the label, then 100 cm 3 of the prepared broth is poured into a conical flask with a capacity of 250 cm 3, the contents of the flask are stirred several times by rotating movements, and then, opening the flask, determine the smell.
6.6.8 The smell of fat is determined in the following way: 100 cm 3 of fat is poured into a conical flask with a ground-in stopper with a capacity of no more than 250 cm3; the fat is mixed several times with rotational movements, and then, opening the flask, the smell is determined.
If the intensity of the smell of fat is not felt, then the flask with fat is closed with a watch glass and heated in a water bath to a temperature of no more than 60 ° C, stirred several times with rotational movements, and then, by moving the watch glass, the smell is determined.
6.6.9 The smell of feed flour is determined in the following way: 50 g of flour is poured into a dry conical flask with a capacity of no more than 250 cm 3, closed with a stopper and heated in a water bath at a temperature of 100 ° C for 5 minutes, and then, opening the flask, the smell is determined .
6.6.10 The smell of natural ambergris is determined according to GOST 7636.
6.7 Determination of taste
6.7.1 The taste of products intended for consumption without cooking is determined simultaneously with the determination of smell.
The taste of frozen or sub-frozen fish and non-fish products intended for consumption without heat treatment is determined after preparation in accordance with 5.10 and 5.13.
6.7.2 The taste of products intended for consumption after heat treatment is determined after preparation in accordance with the method specified in the labeling and cooling to the temperature for consuming the product.
6.7.3 In controversial cases, to determine the taste of chilled, frozen and frozen fish and non-fish objects, test cooking is carried out in accordance with 6.6.2.5.
6.7.4 The taste of flour products filled with fish or non-fish objects is determined by tasting the product with the filling, then the base and filling separately.
6.7.5 The taste of minced meat is determined after boiling shaped minced meat balls for 7 to 10 minutes in boiling unsalted water in accordance with 6.5.2.
6.7.6 The taste of broths, sauces, pastes, hydrolysates, isolates, broth concentrates and pastes is determined simultaneously with the determination of odor in accordance with 6.6.6 and 6.6.7.
6.7.7 The taste of edible and medical fat is determined simultaneously with the determination of smell in accordance with 6.6.8.
6.8 Determination of the condition of the inner surface of metal cans
State Definition inner surface metal cans are carried out immediately after removing products from them. Then the jars and lids are washed, dried and carefully inspected again, noting the presence and extent of dark or rusty spots, solder deposits inside the jar, the condition and integrity of the varnish or enamel coating and the longitudinal seam.
7 Methods for determining physical indicators 7.1 Temperature determination
7.1.1 The temperature of the products is determined directly in the storage chambers or refrigeration chamber or immediately after removal from the chambers simultaneously with sampling.
7.1.2 Measure the temperature with a remote control device or a liquid thermometer in a metal frame.
The measurement is carried out:
a) for raw, chilled and frozen products:
In the central part of a container with fish or non-fish objects with an average weight of one specimen of less than 0.1 kg;
The vanal opening of a fish with an average weight of one specimen from 0.1 to 1.0 kg;
b) for frozen and frozen products:
In a recess made in the central part of the block or thickened part of the product;
c) for other types of products:
In a cut made in the thickened part of the product;
In the central part of the product, packaged in transport or consumer packaging.
GOST 7631-2008
7.1.3 Indications measuring instrument removed without removing it from the product, no earlier than 5 minutes after its introduction or, if technical capabilities allow, until the maximum or minimum temperature of the product is reached.
7.2 Determination of length (height) and mass
7.2.1 Length (height) and weight are determined separately for each specimen of fish or non-fish objects selected in accordance with 5.1, according to GOST 1368, regulatory and technical documents.
The length is determined with a ruler according to GOST 427 or with a caliper according to GOST 166 with an error of no more than 1.0 mm.
Weighing of products is carried out with an error, g, no more than:
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with a mass of products up to 100 g; | ||||||
7.2.2 The length (height) and weight of fish and non-fish objects and products from them are determined after preliminary preparation in accordance with 5.10 - 5.15.
7.2.3 When determining the length, fish or fish products are placed on a flat surface and measured with a ruler:
Uncut - in a straight line from the top of the snout (with the mouth closed) to the base of the middle rays of the caudal fin;
Decapitated - in a straight line at the level of the spine from the edge of the head section to the base of the middle rays of the caudal fin;
Carcass - in a straight line at the level of the spine from the head section to the section of the caudal fin;
Piece - in a straight line at the level of the spine between the edges of the sections;
The layer with the bone is in a straight line from the edge of the head section at the level of the spine to the edge of the tail section;
Seam without bone and fillet - in a straight line from the side of the skin at the level of the lateral line from the edge of the head cut to the edge of the cut of the tail part.
The thickness of the sidewall is measured with a caliper in its thinnest part with a deviation from the edge of 1.5 cm in the direction of increasing thickness.
7.2.4 The length (height) of non-fish objects is measured with a caliper or measuring compass and then transferred to a millimeter scale, which can be a metal or plastic ruler.
Measurements are carried out:
Crab - according to the greatest width of the shell in diameter;
Shrimp - along the length from the posterior edge of the eye socket to the end of the caudal fin;
Crayfish - along the length from the middle of the eye to the end of the caudal fin;
Bivalve mollusks (except scallops) - according to the longest shell length;
Scallop - along the height of the shell from the junction of the upper and lower valves to the opposite rounded edge;
Gastropods - according to the greatest height of the shell;
Sea urchin - by the diameter of the shell;
Sea cucumber - authentically in a naturally compressed state out of water;
Squid - along the longest length of the mantle on the dorsal side.
7.3 Determination of severe dehydration
7.3.1 Determination of deep dehydration in frozen products is carried out by weighing the entire sample or measuring the area of the entire sample and weighing the product with deep dehydration or measuring areas of the product with deep dehydration.
7.3.2 For a sample of products frozen in bulk or individually, determine the total mass of the sample volume on a scale, and frozen in blocks - the total surface area of the blocks, measuring the length of the edges of the block with a ruler.
7.3.3 Instances of products, frozen in bulk or individually, with areas of deep dehydration are weighed, determining the total mass of products with deep dehydration.
7.3.4 To determine the total area of deep dewatering of blocks, fit each defective area into a rectangle, measure its sides and calculate the area of the area. The overall
The area of deep dehydration in the sample volume is calculated by summing the areas of all defective areas.
Deep dehydration X, %, is calculated using the formula
X= L/?2 100, O)
where Af, - total area surface of products in the sample volume, m 2, or total mass of products in the sample volume, kg;
M2 is the total area of product areas with deep dehydration in the sample volume, m2, or the total mass of products with deep dehydration in the sample volume, kg. Calculations are carried out to the first decimal place. The result is rounded to a whole number.
7.4 Determination of skin tears, cuts and cracks
Skin tears are measured by area, for which they are inscribed in a rectangle and its area is determined in square centimeters.
When the length of the rectangle is 0.2 cm or less, the skin break is measured as a cut or crack. Cuts, cracks and tears of the skin are measured along the length with a ruler in centimeters.
7.5 Determination of the grinding size of feed meal Determination of the grinding size of feed meal - according to GOST 7636.
7.6 Determination of the size of metal impurities in feed meal Determination of the size of metal impurities in feed fish meal - according to GOST 7636.
7.7 Determination of the ratio of individual parts of the product (mass fraction of components)
Determination of the ratio of individual parts of the product ( mass fraction components) are carried out according to GOST 7636.
7.8 Determination of vacuum value
Determination of the vacuum value in jars with caviar - according to GOST 7636.
7.9 Determination of the relative density of fat with a pycnometer Determination of the relative density of fat with a pycnometer - according to GOST 7636.
7.10 Determination of transparency and solubility of hydrolysates Determination of transparency and solubility of hydrolysates - according to GOST 7636.
7.11 Determination of the solubility of the concentrate (broth cubes, tablets) Determination of the solubility of the concentrate (broth cubes, tablets) - according to GOST 7636.
7.12 Determination of the mass fraction of water Determination of the mass fraction of water - according to GOST 7636.
7.13 Determination of dense residue in pearl paste Determination of dense residue in pearl paste - according to GOST 7636.
7.14 Determination of protein solubility in water Determination of protein solubility in water - according to GOST 7636.
7.15 Determination of the melting point of spermaceti Determination of the melting point of spermaceti - according to GOST 7636.
UDC 639.638:006.354 MKS 67.120.30 N29
Key words: fish, non-fish objects, products, determination methods, organoleptic indicators, physical indicators
Editor M.I. Maksimova Technical editor V.N. Prusakova Corrector T.I. Kononenko Computer layout I.A. Naleykina
Signed for publication on December 16, 2010. Format 60x84%. Offset paper. Arial typeface. Offset printing. Uel. oven l. 1.86. Academic ed. l. 1.50. Circulation 95 copies. Zach. 945.
FSUE "STANDARTINFORM", 123995 Moscow, Granatny per., 4. www.gostinfo.ru [email protected]
Typed in FSUE "STANDARTINFORM" on a PC Printed in the branch of FSUE "STANDARTINFORM" - type. "Moscow Printer", 105062 Moscow, Lyalin lane, 6.
GOST 7631-2008
Information on the entry into force (termination) of this standard is published in the “National Standards” index.
Information about changes to this standard is published in the index (catalog) “National Standards”, and the text of the changes is published in the information indexes “National Standards”. In case of revision or cancellation of this standard, the relevant information will be published in the information index “National Standards”
© Standartinform, 2008 © STANDARDINFORM, 2011
This standard cannot be fully or partially reproduced, replicated or distributed as an official publication in the territory of Russian Federation without permission from the Federal Agency for Technical Regulation and Metrology
Household electrical refrigeration appliances in accordance with GOST 16317;
Microwave oven;
A meat grinder with a grid hole diameter of 3 to 5 mm in accordance with GOST 4025, GOST 20469;
Drying cabinet;
Can opener;
Chopping knife;
GOST R 53228-2008 is in force on the territory of the Russian Federation.
GOST 7631-2008
Wooden spatula;
Cutting boards;
Steaming container;
Frying pan;
A pointed cone-shaped hairpin made of dry, soft, odorless wood or metal with a diameter in the middle part of no more than 6 mm;
Water bath;
Enameled pan according to GOST 24788;
Liquid glass thermometer (non-mercury) in a metal frame in accordance with GOST 28498 with a scale division of 1 °C;
Remote temperature control device;
Psychrometer;
Watch glass;
Slide glass;
Laboratory glassware and equipment according to GOST 23932;
Medical tweezers according to GOST 21241;
Spatulas;
Porcelain plates and saucers according to GOST 28390;
Cutlery made of stainless steel in accordance with GOST 28973;
4.2 It is allowed to use similar measuring instruments with parameters of metrological characteristics, equipment with technical characteristics and materials with safety requirements not lower than those specified in this standard.
5 Inspection procedure and preparation for determining indicators
5.1 Sampling and determination of the sample volume of products is carried out in accordance with GOST 31339.
5.2 When determining the length or weight of fish or non-fish objects, as well as external damage, it is allowed to reduce the sample size of products as agreed between the recipient and the supplier.
5.3 Each sample unit is checked for compliance of its packaging and labeling with the requirements of technical regulations, regulatory, technical documents, as well as agreements (contracts), according to which products are identified.
5.4 Each unit of the sample volume is inspected, first checking the condition of the external and internal surfaces of the transport container, insulating and packaging materials, density and correctness of placement, and determining the color, appearance, including the presence of external damage, the smell of the product, the condition of the glaze or protective coating, the correctness of cutting, the presence of deep dehydration, the presence of signs of life in live fish and non-fish objects, the presence of brine, marinade or filling, their filling of the container volume, measure the temperature, length and (or) weight of the product.
5.5 At the places of product acceptance, when determining the condition of live fish and non-fish objects, the compliance of the conditions of keeping living objects with the requirements of regulatory or technical documents is checked.
5.6 For frozen products, determine the appearance of the block (integrity, correct shape), the condition of the glaze or protective coating, the correctness and density of packing, and visually identify signs that may indicate that the product was defrosted during storage or transportation.
Signs of defrosting products may include:
Presence of frozen liquid in containers with frozen products;
Dampness of the container, presence of stains inside and outside the container;
Changing the block shape;
Partial or complete loss of glaze.
5.7 To determine the organoleptic characteristics of products, in addition to those specified in 5.8, 5.9, the following products are selected from the sample:
3-5 units of consumer packaging or from 3 to 5 kg;
1-2 blocks for products frozen in the form of blocks;
No more than three specimens of fish - with a mass of one specimen exceeding 2 kg.
If necessary, it is allowed to increase the number of units of products in consumer packaging, but not more than twice.
5.8 To determine the organoleptic characteristics of caviar, semi-finished products, culinary products, fat, feed fishmeal and other food and feed crushed dried products, an average sample of products is taken in accordance with GOST 31339.
5.9 To determine the organoleptic characteristics of raw aquatic mammals, a square of lard with a side length of 15 cm is cut out from the dorsal and lateral part of the carcass.
5.10 Before the determination of organoleptic characteristics, products must be freed from packaging materials.
5.11 Chilled products must be freed from ice, and salty, spicy, pickled products must be freed from brine, filling, coarsely crushed spices and undissolved table salt (if available).
5.12 Consumer containers with products are opened immediately before determining organoleptic characteristics.
5.13 The product must be kept until the thickness of the product reaches ambient temperature, unless a different temperature is required for the determination.
5.14 Determination of organoleptic characteristics of frozen and sub-frozen products in accordance with the requirements of regulatory and technical documents is carried out in a frozen and sub-frozen state, and then after defrosting to a temperature in the thickness of the product from 0 ° C to 5 ° C.
5.15 Frozen and frozen products are defrosted:
On air;
Immersion of samples in water at a temperature not exceeding 35 °C, if they are protected by waterproof packaging;
In a microwave oven in defrost mode until the product temperature does not exceed 5 °C.
5.16 Products that must be brought to culinary readiness are prepared in the manner specified in the labeling before determining organoleptic characteristics.
5.17 Products subjected to organoleptic tests are used to determine physical and chemical indicators (if provided).
6 Methods for determining organoleptic indicators 6.1 Determination of appearance and color
6.1.1 The appearance and color of the product is determined by inspection of the product.
6.1.2 The color of products, other than those specified in 6.1.5-6.1.11, is determined on the surface or cross-section made directly during inspection.
In fish, the incision is made in the most fleshy part.
6.1.3 Depending on the type of fish to characterize appearance determine the presence of subcutaneous yellowing, the quality of bleeding and changes in the body shape of the fish and other signs in accordance with the requirements of regulatory and technical documents.
6.1.3.1 Determination of subcutaneous yellowing, including yellowing of meat due to fat oxidation, is carried out after removing the skin from the fish:
From the entire surface - for fish weighing up to 0.5 kg incl.,
In places of yellowing - in fish weighing St. 0.5 kg.
To determine the yellowing that has penetrated into the thickness of the meat, transverse cuts are made on the fish.
Yellowing due to oxidation is accompanied by an odor of oxidized fat.
In cases of dispute, test cooking is carried out for chilled, frozen and frozen fish in accordance with 6.6.2.5.
6.1.8 The appearance of feed flour is determined according to GOST 7636.
6.1.9 The color and appearance of chitin, chitosan and other food and feed crushed dried products are determined by viewing an average sample placed in a thin layer on a sheet of white paper according to GOST 6656
In living fish - by the natural movement of the body, jaws, gill covers, ability to swim;
In living non-fish objects (crustaceans, mollusks, echinoderms) - by the natural movements of the body, shell valves, needles, by the ability to swim and (or) move, by the presence of natural reactions characteristic of each species to mechanical influences.
6.3 Determining the degree of filling of the stomach with food
The degree of filling of the fish’s stomach with food is determined visually after cutting the abdomen and removing the entrails, assessing the amount of food in the stomach in points:
0 - stomach is empty;
1 - the stomach is filled with food less than half of its volume;
2 - the stomach is filled with food to half its volume;
3 - the stomach is completely filled with food;
4 - the stomach is stretched until food is visible.
6.4 Determination of foreign matter
The presence of foreign impurities in products is determined simultaneously with the determination of appearance, color and taste.
6.5 Determination of consistency
6.5.1 The consistency of fish and non-fish objects, raw and chilled, is determined by squeezing the product with your fingers or by pressing on a cross-section.
The consistency of frozen and sub-frozen fish and non-fish objects is determined after defrosting in accordance with 5.14.
In controversial cases, the consistency of products, except for minced meat, caviar joints, liver, hearts, is determined by pressing on the muscle tissue of a transverse incision made in the most fleshy part. At the same time, the structure of the muscle tissue is examined on the cut surface.
6.5.2 The consistency of the minced meat is determined by pressing with a spatula on the surface of the product, paying attention to the ability to retain its shape and return to its original state after removing the pressure.
In controversial cases, the consistency of frozen minced meat is determined in the following way: the minced meat is defrosted to a temperature of minus 1 ° C - minus 2 ° C, passed through a meat grinder twice with a grid hole diameter of 3 to 5 mm and the minced meat is formed into 10 balls weighing from 20 to 25 g each . The balls are dipped into boiling water and cooked for 10 minutes at low boil. At the end of cooking, all the balls should retain their shape.
6.5.3 The consistency of boiled-frozen products from non-fish objects is determined simultaneously with the determination of taste when chewing after defrosting the product in accordance with 5.15.
6.5.4 The consistency of salted, spicy, pickled, smoked, smoked, dried, hung (dried), dried-dried, fresh-dried and dried products from fish and non-fish objects is determined by:
Squeezing the fleshiest part with your fingers or bending the product;
Pressing with fingers along the back of fish weighing 100 g or less;
Pressing on the edges of the cross-section of the product in its most fleshy part;
Chewing with simultaneous determination of taste.
6.5.5 The consistency of granular sturgeon and salmon caviar and punched caviar is determined by:
External examination of the eggs and determination of the degree of separation of the eggs from one another;
Observation of the speed and degree of lag of caviar from the walls when tilting the jar with caviar;
Gently press on the surface of the eggs with a spatula;
Chewing caviar at the same time as determining the taste;
Lifting caviar in barrels, polymer buckets and containers with a spatula along the entire height of the container.
6.5.6 The consistency of pressed caviar is determined by:
Inserting a spatula into the jar of caviar;
By touching the caviar directly on a spatula;
By pressing on the surface of the eggs with a spatula and chewing the eggs at the same time as determining the taste.
6.5.7 The consistency of salted roe and milk is determined by:
External inspection of the surface and cut of caviar or milt joints;
By squeezing the caviar or milk joint with your fingers;
Chewing caviar or milk at the same time as determining the taste.
6.5.8 The consistency of culinary products is determined by:
By squeezing the product with your fingers, if necessary, with a cut, a cut, a break, or pressing the product with a spatula;
Chewing the product at the same time as determining the taste.
In controversial cases, determination of the consistency of multicomponent culinary products is carried out for each component of the product separately.
6.5.9 The consistency of paste, sauce, jelly and other similar products is determined by:
When inserting a spatula or knife into the product;
To the touch - directly on the spatula;
Chewing simultaneously with the determination of taste;
According to the mobility of liquid products when slightly shaken in a glass beaker.
6.5.10 The consistency of the broth concentrate (tablets, cubes) is determined by squeezing them with your fingers.
6.6 Odor detection
6.6.1 The smell of live fish is determined on the surface and in the gills, and of living non-fish objects - on the surface.
6.6.2 The smell of raw, chilled, frozen and frozen fish and non-fish objects and products made from them is determined by:
On the surface, and in fish - in the gills;
In the thickness of the product and on the section made directly during the determination.
In cases of dispute, the smell is determined by test cooking in accordance with 6.6.2.5.
6.6.2.1 Determination of odor in the thickness of the product is carried out using a knife or hairpin. A knife or pin is inserted into the most fleshy part between the dorsal fin and the head, near the anus from the abdomen towards the spine, into the insides through the anus, into places of wounds and external injuries, into different areas or places where frozen blocks or briquettes are broken.
The smell is determined on the surface of a removed knife or hairpin.
GOST 7631-2008
Group H29
INTERSTATE STANDARD
FISH, NON-FISH OBJECTS AND PRODUCTS FROM THEM
Methods for determining organoleptic and physical indicators
Fish, non fish objects and products from them. Methods of sensory and physical characteristics identification
MKS 67.120.30
Date of introduction 2009-01-01
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-97* "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Procedure for development, application , updates and cancellations"
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* On May 1, 2010, GOST 1.2-2009 came into force.
Standard information
1 DEVELOPED by the Interstate Technical Committee MTK 300 "Fish Products, Food, Feed, Technical and Packaging", Federal State Unitary Enterprise "All-Russian Research Institute of Fisheries and Oceanography" (FSUE "VNIRO"), Federal State Unitary Enterprise "Pacific Scientific- Fisheries Research Center (FSUE TINRO-Center), Federal State Unitary Enterprise Atlantic Research Institute of Fisheries and Oceanography (FSUE AtlantNIRO), Federal State Unitary Enterprise Polar Research Institute of Marine Fisheries and Oceanography named after N.M. Knipovich" (FSUE "PINRO"), Limited Liability Company "Caspian Research and Analytical Center for the Fishing Industry" (LLC NIiATsRP "Kasprybtestcenter")
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 32 of February 29, 2008)
The following voted for adoption:
Short name of the country | Abbreviated name of the national standardization body |
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The Republic of Azerbaijan | Azgosstandart |
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Republic of Armenia | Ministry of Trade and Economic Development |
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Republic of Belarus | State Standard of the Republic of Belarus |
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Georgia | Gruzstandart |
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The Republic of Kazakhstan | Gosstandart of the Republic of Kazakhstan |
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Republic of Kyrgyzstan | Kyrgyzstandard |
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The Republic of Moldova | Moldova-Standard |
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Russian Federation | Federal Agency for Technical Regulation and Metrology |
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The Republic of Tajikistan | Tajikstandard |
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Turkmenistan | Main State Service "Turkmenstandartlary" |
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Uzbekistan | Agency "Uzgosstandart" |
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Ukraine | Gospotrebstandart of Ukraine |
4 INSTEAD GOST 7631-85 regarding the determination of organoleptic and physical indicators
5 By Order of the Federal Agency for Technical Regulation and Metrology dated August 18, 2008 N 178-st GOST 7631-2008 was put into effect as a national standard of the Russian Federation on January 1, 2009.
6 REPUBLICATION. July 2010
Information on the entry into force (termination) of this standard is published in the “National Standards” index.
Information about changes to this standard is published in the index (catalogue) "National Standards", and the text of the changes is published in the information indexes "National Standards". In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"
1 area of use
1 area of use
This standard applies to fish, non-fish objects and products made from them (hereinafter referred to as products) and establishes methods for determining organoleptic and physical indicators.
This standard does not apply to canned food and preserves, dry soups, seaweed, sea grasses and products made from them, except for culinary products, as well as leather, fur and technical raw materials from aquatic mammals.
This standard is used in conjunction with GOST 7636 in terms of determining organoleptic and physical indicators.
2 Normative references
This standard uses Normative references to the following interstate standards:
GOST 166-89 Calipers. Specifications
GOST 427-75 Metal measuring rulers. Specifications
GOST 745-2003 Aluminum foil for packaging. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1368-2003 Fish. Length and weight
GOST 1760-86 Subparchment. Specifications
GOST 2874-82 Drinking water. Hygienic requirements and quality control*
______________
GOST R 51232-98 "Drinking water. General requirements to the organization and methods of quality control."
GOST 4025-95 Household meat grinders. Specifications
GOST 6656-76 Writing paper in consumer formats. Specifications
GOST 6709-72 Distilled water. Specifications
GOST 7636-85 Fish, marine mammals, marine invertebrates and their processed products. Analysis methods
GOST 14919-83 Household electric stoves, electric stoves and electric frying cabinets. General technical conditions
GOST 16317-87 Household electrical refrigerating appliances. General technical conditions
GOST 20469-95 Household electric meat grinders. Specifications
GOST 21240-89 Medical scalpels and knives. Are common technical requirements and test methods
GOST 21241-89 Medical tweezers. General technical requirements and test methods
GOST 23932-90 Laboratory glassware and equipment. General technical conditions
GOST 24104-2001 Laboratory scales. General technical requirements*
______________
* GOST R 53228-2008 is in force on the territory of the Russian Federation.
GOST 24788-2001 Enameled steel household utensils. General technical requirements
GOST 26678-85 Household electric compression refrigerators and freezers of parametric series. General technical conditions
GOST 28390-89 Porcelain products. Specifications
GOST 28498-90 Liquid glass thermometers. General technical requirements. Test methods
GOST 28973-91 Cutlery made of stainless steel and silver plated. General requirements and control methods
GOST 29329-92 Scales for static weighing. General technical requirements*
______________
* GOST R 53228-2008 is in force on the territory of the Russian Federation.
GOST 31339-2006 Fish, non-fish objects and products from them. Acceptance rules and sampling methods
NOTE When using this standard, it is advisable to check the validity of the referenced standards in information system for general use - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year, and according to the corresponding monthly information index published this year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.
3 Requirements for the conditions for determining organoleptic and physical indicators
3.1 The determination of organoleptic and physical characteristics of products is carried out in a specially equipped room, and in its absence, by agreement of the parties, in conditions that exclude influence on the results of the determinations.
The layout of the room should provide rational use production areas and the correct location of equipment and inventory.
3.2 The room in which the indicators are determined must be protected from drafts, foreign odors, noise and equipped with ventilation.
3.3 The surfaces of the walls of the room must be made of moisture-proof, non-absorbent and non-toxic materials that can be easily washed and disinfected.
The walls of the room and equipment should be white or light pastel colors.
3.5 Room lighting should be provided with natural daylight without direct sunlight or artificial light with a spectrum close to natural.
The illumination of the room must be at least 300 lux, workplace illumination must be at least 500 lux.
3.6 The determination of organoleptic and physical characteristics of products should be carried out by specialists trained for such studies.
4 Requirements for measuring instruments, equipment and materials
4.1 For storing and preparing samples and carrying out determinations, use:
- household electric compression refrigerators and freezers of the parametric series in accordance with GOST 26678;
- household electrical refrigeration appliances in accordance with GOST 16317;
- microwave oven;
- a meat grinder with a grid hole diameter of 3 to 5 mm in accordance with GOST 4025, GOST 20469;
- drying cabinet;
- electric stove according to GOST 14919;
- can opener;
- cutting knife;
- wooden spatula;
- cutting boards;
- container for steaming;
- aluminum foil according to GOST 745;
- frying pan;
- a pointed cone-shaped pin made of dry, soft, odorless wood or metal with a diameter in the middle part of no more than 6 mm;
- water bath;
- enameled pan according to GOST 24788;
- liquid glass thermometer (non-mercury) in a metal frame in accordance with GOST 28498 with a scale division of 1 °C;
- remote temperature control device;
- psychrometer;
- measuring ruler in accordance with GOST 427 with a division value of 1 mm;
- caliper according to GOST 166;
- watch glass;
- glass slide;
- laboratory glassware and equipment according to GOST 23932;
- medical scalpel according to GOST 21240;
- medical tweezers according to GOST 21241;
- writing paper according to GOST 6656;
- parchment according to GOST 1341;
- subparchment according to GOST 1760;
- scales according to GOST 29329;
- laboratory scales according to GOST 24104;
- spatulas;
- porcelain plates and saucers according to GOST 28390;
- cutlery made of stainless steel in accordance with GOST 28973;
- drinking water according to GOST 2874;
- distilled water according to GOST 6709.
4.2 It is allowed to use similar measuring instruments with parameters of metrological characteristics, equipment with technical characteristics and materials with safety requirements not lower than those specified in this standard.
5 Inspection procedure and preparation for determining indicators
5.1 Sampling and determination of the sample volume of products is carried out in accordance with GOST 31339.
5.2 When determining the length or weight of fish or non-fish objects, as well as external damage, it is allowed to reduce the sample size of products as agreed between the recipient and the supplier.
5.3 Each sample unit is checked for compliance of its packaging and labeling with the requirements of technical regulations, regulatory, technical documents, as well as agreements (contracts), according to which the products are identified.
5.4 Each unit of the sample volume is inspected, first checking the condition of the external and internal surfaces of the transport container, insulating and packaging materials, density and correctness of placement, and determining the color, appearance, including the presence of external damage, the smell of the product, the condition of the glaze or protective coating, the correctness of cutting, the presence of deep dehydration, the presence of signs of life in live fish and non-fish objects, the presence of brine, marinade or filling, their filling of the container volume, measure the temperature, length and (or) weight of the product.
5.5 At the places of product acceptance, when determining the condition of live fish and non-fish objects, the compliance of the conditions of keeping living objects with the requirements of regulatory or technical documents is checked.
5.6 For frozen products, determine the appearance of the block (integrity, correct shape), the condition of the glaze or protective coating, the correctness and density of packing, and visually identify signs that may indicate that the product was defrosted during storage or transportation.
Signs of defrosting products may include:
- the presence of frozen liquid in containers with frozen products;
- dampness of the container, presence of stains inside and outside the container;
- changing the shape of the block;
- partial or complete loss of glaze.
5.7 To determine the organoleptic characteristics of products, in addition to those specified in 5.8, 5.9, the following products are selected from the sample:
- 3-5 units of consumer packaging or from 3 to 5 kg;
- 1-2 blocks for products frozen in the form of blocks;
- no more than three specimens of fish - with a mass of one specimen exceeding 2 kg.
If necessary, it is allowed to increase the number of units of products in consumer packaging, but not more than twice.
5.8 To determine the organoleptic characteristics of caviar, semi-finished products, culinary products, fat, feed fishmeal and other food and feed crushed dried products, an average sample of products is taken in accordance with GOST 31339.
5.9 To determine the organoleptic characteristics of raw aquatic mammals, a square of lard with a side length of 15 cm is cut out from the dorsal and lateral part of the carcass.
5.10 Before the determination of organoleptic characteristics, products must be freed from packaging materials.
5.11 Chilled products must be freed from ice, and salty, spicy, pickled products must be freed from brine, filling, coarsely crushed spices and undissolved table salt (if available).
5.12 Consumer containers with products are opened immediately before determining organoleptic characteristics.
5.13 The product must be kept until the thickness of the product reaches ambient temperature, unless a different temperature is required for the determination.
5.14 Determination of organoleptic characteristics of frozen and sub-frozen products in accordance with the requirements of regulatory and technical documents is carried out in a frozen and sub-frozen state, and then after defrosting to a temperature in the thickness of the product from 0 ° C to 5 ° C.
5.15 Frozen and frozen products are defrosted:
- on air;
- by immersing samples in water at a temperature not exceeding 35 °C, if they are protected by waterproof packaging;
- in a microwave oven in defrosting mode until the product temperature does not exceed 5 °C.
5.16 Products that must be brought to culinary readiness are prepared in the manner specified in the labeling before determining organoleptic characteristics.
5.17 Products subjected to organoleptic tests are used to determine physical and chemical indicators (if provided).
6 Methods for determining organoleptic indicators
6.1 Determination of appearance and color
6.1.1 The appearance and color of the product is determined by inspection of the product.
6.1.2 The color of products, other than those specified in 6.1.5-6.1.11, is determined on the surface or cross-section made directly during inspection.
In fish, the incision is made in the most fleshy part.
6.1.3 Depending on the type of fish, to characterize the appearance, the presence of subcutaneous yellowing, the quality of bleeding and changes in the shape of the fish’s body and other signs are determined in accordance with the requirements of regulatory and technical documents.
6.1.3.1 Determination of subcutaneous yellowing, including yellowing of meat due to fat oxidation, is carried out after removing the skin from the fish:
- from the entire surface - for fish weighing up to 0.5 kg inclusive,
- in places of yellowing - in fish with a mass of St. 0.5 kg.
To determine the yellowing that has penetrated into the thickness of the meat, transverse cuts are made on the fish.
Yellowing due to oxidation is accompanied by an odor of oxidized fat.
In cases of dispute, test cooking is carried out for chilled, frozen and frozen fish in accordance with 6.6.2.5.
6.1.3.2 Changes in the shape of the body and jaws of salmon fish are determined in accordance with the requirements of regulatory or technical documents.
6.1.3.3 The quality of bleeding of tuna, swordfish, sailfish, mackerel, and marlin is determined by a cross-section made in the most fleshy part. Properly bled fish should have a clearly visible line between light and dark meat when cut.
The color of the meat of other bloodless fish species when cut must comply with the requirements of regulatory and technical documents.
6.1.4 The intermolt state of crustaceans is determined by the hardness and color of the shell and assessed in accordance with the requirements of regulatory or technical documents.
6.1.5 The appearance and color of caviar in consumer packaging is determined by viewing the entire contents.
The color of granular, punched caviar in barrels, polymer buckets and containers is determined simultaneously with the determination of smell and taste by viewing part of the caviar mass.
6.1.6 The appearance and color of hydrolysates, isolates, sauces, pastes, enzyme preparations, extracts, broths and concentrates are determined by viewing at least 50 cm of products in a transparent glass cylinder (container).
6.1.7 The color of fat and liquid vitamin preparations, the transparency of fat is determined according to GOST 7636.
6.1.8 The appearance of feed flour is determined according to GOST 7636.
6.1.9 The color and appearance of chitin, chitosan and other food and feed crushed dried products are determined by viewing an average sample placed in a thin layer on a sheet of white paper according to GOST 6656, parchment according to GOST 1341 or sub-parchment according to GOST 1760.
6.1.10 The color of crystalline spermaceti is determined by viewing the product placed on a sheet of white paper according to GOST 6656, parchment according to GOST 1341 or sub-parchment according to GOST 1760.
6.1.11 The color of pearlescent and pearlescent preparations is determined in natural daylight by placing from 5 to 10 g of the product on colorless transparent glass, under which a sheet of white paper is placed.
6.1.12 The color of solid fish glue is determined by viewing glue plates in transmitted light.
6.1.13 The color of natural amber is determined according to GOST 7636.
6.2 Determination of life signs of living fish and living non-fish objects
Signs of life are determined by:
- in living fish - by the natural movement of the body, jaws, gill covers, ability to swim;
- in living non-fish objects (crustaceans, mollusks, echinoderms) - by the natural movements of the body, shell valves, needles, by the ability to swim and (or) move, by the presence of natural reactions characteristic of each species to mechanical influences.
6.3 Determining the degree of filling of the stomach with food
The degree of filling of the fish’s stomach with food is determined visually after cutting the abdomen and removing the entrails, assessing the amount of food in the stomach in points:
0 - stomach is empty;
1 - the stomach is filled with food less than half of its volume;
2 - the stomach is filled with food to half its volume;
3 - the stomach is completely filled with food;
4 - the stomach is stretched until food is visible.
6.4 Determination of foreign matter
The presence of foreign impurities in products is determined simultaneously with the determination of appearance, color and taste.
6.5 Determination of consistency
6.5.1 The consistency of fish and non-fish objects, raw and chilled, is determined by squeezing the product with your fingers or by pressing on a cross-section.
The consistency of frozen and sub-frozen fish and non-fish objects is determined after defrosting in accordance with 5.14.
In controversial cases, the consistency of products, except for minced meat, caviar joints, liver, hearts, is determined by pressing on the muscle tissue of a transverse incision made in the most fleshy part. At the same time, the structure of the muscle tissue is examined on the cut surface.
6.5.2 The consistency of the minced meat is determined by pressing with a spatula on the surface of the product, paying attention to the ability to retain its shape and return to its original state after removing the pressure.
In controversial cases, the consistency of frozen minced meat is determined in the following way: the minced meat is defrosted to a temperature of minus 1 ° C - minus 2 ° C, passed through a meat grinder twice with a grid hole diameter of 3 to 5 mm and the minced meat is formed into 10 balls weighing from 20 to 25 g each . The balls are dipped into boiling water and cooked for 10 minutes at low boil. At the end of cooking, all the balls should retain their shape.
6.5.3 The consistency of boiled-frozen products from non-fish objects is determined simultaneously with the determination of taste when chewing after defrosting the product in accordance with 5.15.
6.5.4 The consistency of salted, spicy, pickled, smoked, smoked, dried, hung (dried), dried-dried, fresh-dried and dried products from fish and non-fish objects is determined by:
- squeezing the fleshiest part with your fingers or bending the product;
- pressing with fingers along the back of fish weighing 100 g or less;
- pressing on the edges of the cross-section of the product in its most fleshy part;
- chewing with simultaneous determination of taste.
6.5.5 The consistency of granular sturgeon and salmon caviar and punched caviar is determined by:
- external examination of eggs and determination of the degree of separation of eggs from one another;
- monitoring the speed and degree of lag of caviar from the walls when tilting the jar with caviar;
- gently pressing on the surface of the eggs with a spatula;
- chewing caviar simultaneously with determining the taste;
- lifting caviar in barrels, polymer buckets and containers with a spatula along the entire height of the container.
6.5.6 The consistency of pressed caviar is determined by:
- inserting a spatula into a jar of caviar;
- testing the caviar by touch directly on a spatula;
- by pressing on the surface of the eggs with a spatula and chewing the eggs at the same time as determining the taste.
6.5.7 The consistency of salted roe and milk is determined by:
- external inspection of the surface and cut of caviar or milt joints;
- squeezing the caviar or milk joint with your fingers;
- chewing caviar or milk at the same time as determining the taste.
6.5.8 The consistency of culinary products is determined by:
- by squeezing the product with your fingers, if necessary, with a cut, incision, break, or pressing the product with a spatula;
- chewing the product simultaneously with determining the taste.
In controversial cases, determination of the consistency of multicomponent culinary products is carried out for each component of the product separately.
6.5.9 The consistency of paste, sauce, jelly and other similar products is determined by:
- when inserting a spatula or knife into the product;
- to the touch - directly on the spatula;
- chewing simultaneously with the determination of taste;
- by the mobility of liquid products when lightly shaken in a glass beaker.
6.5.10 The consistency of the broth concentrate (tablets, cubes) is determined by squeezing them with your fingers.
6.6 Odor detection
6.6.1 The smell of live fish is determined on the surface and in the gills, and of living non-fish objects - on the surface.
6.6.2 The smell of raw, chilled, frozen and frozen fish and non-fish objects and products made from them is determined by:
- on the surface, and in fish - in the gills;
- in the thickness of the product and on the section made directly during the determination.
In cases of dispute, the smell is determined by test cooking in accordance with 6.6.2.5.
6.6.2.1 Determination of odor in the thickness of the product is carried out using a knife or hairpin. A knife or pin is inserted into the most fleshy part between the dorsal fin and the head, near the anus from the abdomen towards the spine, into the insides through the anus, into places of wounds and external injuries, into different areas or places where frozen blocks or briquettes are broken.
The smell is determined on the surface of a removed knife or hairpin.
The knife or hairpin is preheated for 1 to 2 minutes by immersion in hot water. After each test, the pin is scraped or replaced with a new one, and the knife is washed.
6.6.2.2 To determine the smell of gills in frostbitten and frozen fish, the gills or parts thereof are cut out and lowered for defrosting in water at a temperature of 80 °C to 90 °C, determining the smell of the resulting vapors.
6.6.2.3 The smell of small fish is determined by first making a cross-section of its body. The smell of small raw and chilled fish can be determined by the smell of surface mucus or immediately after strong compression or partial crushing of several fish in the hand.
6.6.2.4 The smell of products of non-fish objects in the shell, with valves or shell is determined:
- in a crab - after opening the shell at the location of the rosette and thick segment;
- in shrimp, lobster, lobster - after a break at the junction of the neck and body;
- in bivalves - after opening the shell, cutting the adductor muscle and cutting the mantle to remove the intervalves fluid;
- in gastropods - after removing the shell;
For krill and shrimp - across the entire mass of production.
6.6.2.5 In cases of dispute, products are subjected to trial cooking.
Fish and non-fish objects are washed, cut up, removing entrails if necessary, and large specimens are cut into pieces.
The test samples are boiled until tender, with or without packaging, preferably steamed or in unsalted water, free of foreign odor and taste, at a low boil. The ratio of product and water when cooking in water is 1:2.
Test cooking of bivalve mollusks is carried out in steamed shells or in water until the shells open and the meat is rolled into a lump.
Steaming is carried out using a double boiler, into which product samples wrapped in aluminum foil are first placed.
When boiling product samples in water in packaging, they are first placed in a bag made of polymer materials intended for these purposes and sealed.
During cooking and (or) after its completion, the smell of steam, broth and boiled products is determined.
The boiled products are placed on a plate, separated from the broth, and the smell of the products and the hot broth is determined.
6.6.3 The smell of thermally treated culinary products is determined by a cross-section or break in the thickest part or in the thickness of the product with simultaneous determination of taste.
6.6.4 The smell of salted, spicy, pickled, dried, dried, dried, dried-dried, smoked and smoked products is determined on the surface or on a cross section or by making punctures with a pin on the most fleshy parts between the dorsal fin and the head, as well as near the anus with sides of the abdomen towards the spine, into the insides through the anus and to places of external injuries.
The smell is detected on the surface of the removed pin. After each test, the pin is scraped or replaced with a new one.
The smell of dried small fish is also determined after strong compression and partial crushing of several fish in a handful.
6.6.5 To determine the smell of caviar and caviar products packaged in jars with a net weight of more than 500 g, a part of the caviar is taken from the jar at a depth of 2 to 3 cm from its surface and at the same distance from the wall of the jar, and if detected on the lid of the jar the remaining caviar is taken from the damaged surface of the caviar in the jar.
The smell of caviar and caviar products packaged in cans and other consumer containers with a net weight of 500 g or less is determined in the entire contents of the container.
The smell of granular and broken caviar, packed in barrels, plastic buckets or containers, is determined by lifting the caviar with a spatula from the bottom to the full height of the container until a funnel-slit appears in the center of the container, after which the smell in the resulting hole is quickly determined.
The smell of roe is determined on the surface and inside the roe when it is cut.
The smell of caviar and caviar products is determined simultaneously with the determination of taste.
6.6.6 The smell of broths, concentrates, sauces, pastes, hydrolysates, isolates, enzyme preparations and jelly-like products is determined in the following way: 100 cm of product is placed in a conical flask with a ground stopper with a capacity of 250 cm3; The contents of the flask are mixed several times with rotational movements, and then, opening the flask, the smell is determined.
The jelly-like products are preheated until melted in a water bath at a temperature of 40 °C to 60 °C.
6.6.7 The smell of broth concentrates and pastes is determined simultaneously with the determination of taste in the following way: the concentrate or paste is dissolved in water in accordance with the information on the label, then 100 cm of prepared broth is poured into a conical flask with a capacity of 250 cm3, the contents of the flask are mixed several times with rotational movements, and then, opening the flask, determine the smell.
6.6.8 The smell of fat is determined in the following way: 100 cm of fat is poured into a conical flask with a ground-in stopper with a capacity of no more than 250 cm3; the fat is mixed several times with rotational movements, and then, opening the flask, the smell is determined.
If the intensity of the smell of fat is not felt, then the flask with fat is closed with a watch glass and heated in a water bath to a temperature of no more than 60 ° C, stirred several times with rotational movements, and then, by moving the watch glass, the smell is determined.
6.6.9 The smell of feed flour is determined in the following way: 50 g of flour is poured into a dry conical flask with a capacity of no more than 250 cm, closed with a stopper and heated in a water bath at a temperature of 100 ° C for 5 minutes, and then, opening the flask, the smell is determined.
6.6.10 The smell of natural ambergris is determined according to GOST 7636.
6.7 Determination of taste
6.7.1 The taste of products intended for consumption without cooking is determined simultaneously with the determination of smell.
The taste of frozen or sub-frozen fish and non-fish products intended for consumption without heat treatment is determined after preparation in accordance with 5.10 and 5.13.
6.7.2 The taste of products intended for consumption after heat treatment is determined after preparation in accordance with the method specified in the labeling and cooling to the temperature for consuming the product.
6.7.3 In controversial cases, to determine the taste of chilled, frozen and frozen fish and non-fish objects, test cooking is carried out in accordance with 6.6.2.5.
6.7.4 The taste of flour products filled with fish or non-fish objects is determined by tasting the product with the filling, then the base and filling separately.
6.7.5 The taste of minced meat is determined after boiling shaped minced meat balls for 7 to 10 minutes in boiling unsalted water in accordance with 6.5.2.
6.7.6 The taste of broths, sauces, pastes, hydrolysates, isolates, broth concentrates and pastes is determined simultaneously with the determination of odor in accordance with 6.6.6 and 6.6.7.
6.7.7 The taste of edible and medical fat is determined simultaneously with the determination of smell in accordance with 6.6.8.
6.8 Determination of the condition of the inner surface of metal cans
Determination of the condition of the inner surface of metal cans is carried out immediately after removing products from them. Then the jars and lids are washed, dried and carefully inspected again, noting the presence and extent of dark or rusty spots, solder deposits inside the jar, the condition and integrity of the varnish or enamel coating and the longitudinal seam.
7 Methods for determining physical indicators
7.1 Temperature determination
7.1.1 The temperature of the products is determined directly in the storage chambers or refrigeration chamber or immediately after removal from the chambers simultaneously with sampling.
7.1.2 Measure the temperature with a remote control device or a liquid thermometer in a metal frame.
The measurement is carried out:
a) for raw, chilled and frozen products:
- in the central part of a container with fish or non-fish objects with an average weight of one specimen less than 0.1 kg;
- in the anus of a fish with an average weight of one specimen from 0.1 to 1.0 kg;
b) for frozen and frozen products:
- in a recess made in the central part of the block or thickened part of the product;
c) for other types of products:
- in a cut made in the thickened part of the product;
- in the central part of the product, packaged in transport or consumer packaging.
7.1.3 The readings of the measuring device are taken without removing it from the product, no earlier than 5 minutes after its insertion or, if technical capabilities allow, until the maximum or minimum temperature of the product is reached.
7.2 Determination of length (height) and mass
7.2.1 Length (height) and weight are determined separately for each specimen of fish or non-fish objects selected in accordance with 5.1, according to GOST 1368, regulatory and technical documents.
The length is determined with a ruler according to GOST 427 or with a caliper according to GOST 166 with an error of no more than 1.0 mm.
Weighing of products is carried out with an error, g, no more than:
products | |||||||||||
7.2.2 The length (height) and weight of fish and non-fish objects and products from them are determined after preliminary preparation in accordance with 5.10-5.15.
7.2.3 When determining the length, fish or fish products are placed on a flat surface and measured with a ruler:
- uncut - in a straight line from the top of the snout (with the mouth closed) to the base of the middle rays of the caudal fin;
- headless - in a straight line at the level of the spine from the edge of the head section to the base of the middle rays of the caudal fin;
- carcass - in a straight line at the level of the spine from the head section to the section of the caudal fin;
- piece - in a straight line at the level of the spine between the edges of the sections;
- layer with bone - in a straight line from the edge of the head section at the level of the spine to the edge of the tail section;
- layer without bone and fillet - in a straight line from the side of the skin at the level of the lateral line from the edge of the head cut to the edge of the cut of the tail part.
The thickness of the sidewall is measured with a caliper in its thinnest part with a deviation from the edge of 1.5 cm in the direction of increasing thickness.
7.2.4 The length (height) of non-fish objects is measured with a caliper or measuring compass and then transferred to a millimeter scale, which can be a metal or plastic ruler.
Measurements are carried out:
Crab - according to the greatest width of the shell in diameter;
- shrimp - along the length from the posterior edge of the eye socket to the end of the caudal fin;
- crayfish - along the length from the middle of the eye to the end of the caudal fin;
- bivalve mollusks (except scallops) - along the longest shell length;
- scallop - along the height of the shell from the junction of the upper and lower valves to the opposite rounded edge;
- gastropods - according to the greatest height of the shell;
- sea urchin- by the diameter of the shell;
- sea cucumber - along the length in its natural compressed state outside the water;
- squid - along the longest length of the mantle on the dorsal side.
7.3 Determination of severe dehydration
7.3.1 Determination of deep dehydration in frozen products is carried out by weighing the entire sample or measuring the area of the entire sample and weighing the product with deep dehydration or measuring areas of the product with deep dehydration.
7.3.2 For a sample of products frozen in bulk or individually, determine the total mass of the sample volume on a scale, and frozen in blocks - the total surface area of the blocks, measuring the length of the edges of the block with a ruler.
7.3.3 Instances of products, frozen in bulk or individually, with areas of deep dehydration are weighed, determining the total mass of products with deep dehydration.
7.3.4 To determine the total area of deep dewatering of blocks, fit each defective area into a rectangle, measure its sides and calculate the area of the area. The total area of deep dehydration in the sample volume is calculated by summing the areas of all defective areas.
Deep dehydration,%, is calculated using the formula
where is the total surface area of the product in the sample volume, m, or the total mass of the product in the sample volume, kg;
- the total area of product areas with the presence of deep dehydration in the sample volume, m, or the total mass of products with the presence of deep dehydration in the sample volume, kg.
Calculations are carried out to the first decimal place. The result is rounded to a whole number.
7.4 Determination of skin tears, cuts and cracks
Skin tears are measured by area, for which they are inscribed in a rectangle and its area is determined in square centimeters.
When the length of the rectangle is 0.2 cm or less, the skin break is measured as a cut or crack.
Cuts, cracks and tears of the skin are measured along the length with a ruler in centimeters.
7.5 Determination of the grinding size of feed meal
Determination of the grinding size of feed flour - according to GOST 7636.
7.6 Determination of the size of metal impurities in feed meal
Determination of the size of metal impurities in feed fishmeal - according to GOST 7636.
7.7 Determination of the ratio of individual parts of the product (mass fraction of components)
Determination of the ratio of individual parts of the product (mass fraction of components) is carried out according to GOST 7636.
7.8 Determination of vacuum value
Determination of the vacuum value in jars with caviar - according to GOST 7636.
7.9 Determination of the relative density of fat with a pycnometer
Determination of the relative density of fat with a pycnometer - according to GOST 7636.
7.10 Determination of transparency and solubility of hydrolysates
Determination of transparency and solubility of hydrolysates - according to GOST 7636.
7.11 Determination of solubility of concentrate (broth cubes, tablets)
Determination of the solubility of concentrate (broth cubes, tablets) - according to GOST 7636.
.
7.15 Determination of the melting point of spermaceti
Determination of the melting point of spermaceti - according to GOST 7636.
Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Fish and fish products. Methods of analysis
labeling, packaging: Sat. GOST. -
M.: Standartinform, 2010
Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated October 20, 2016 N 1438-st
Interstate standard GOST 33843-2016 (ISO 15310:1999)
"POLYMER COMPOSITES. METHOD FOR DETERMINING IN-PLANE SHEAR MODULE BY TORSION METHOD"
Polymer composites. Method for determination of shear modulus in the plane by torsion
Introduced for the first time
Preface
The goals, basic principles and procedure for carrying out work on interstate standardization are established in GOST 1.0-2015 "Interstate standardization system. Basic provisions" and GOST 1.2-2015 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, updates and cancellations"
Standard information
1 Prepared by the Federal State Unitary Enterprise "All-Russian Research Institute for Standardization of Materials and Technologies" (FSUE "VNII SMT") jointly with the Open joint stock company"NPO Stekloplastik" (JSC "NPO Stekloplastik") with the participation of the Association legal entities"Union of Composite Manufacturers" (Soyuzkompozit) and Autonomous non-profit organization"Center for Standardization, Standardization and Classification of Composites" (ANO "Standardcomposite") based on its own translation into Russian of the English version of the standard specified in paragraph 4
2 Introduced by the Federal Agency for Technical Regulation and Metrology
3 Adopted by the Interstate Council for Standardization, Metrology and Certification (protocol dated June 28, 2016 N 49)
4 By Order of the Federal Agency for Technical Regulation and Metrology dated October 20, 2016 N 1438-st, the interstate standard GOST 33843-2016 (ISO 15310:1999) was put into effect as a national standard of the Russian Federation on July 1, 2017.
5 This standard is modified from ISO 15310:1999, "Fibre-reinforced plastic composites - Determination of the in-plane shear" modulus by the plate twist method", MOD).
References to international standards, which are adopted as interstate standards, are replaced in the section “Normative references” and the text of the standard with references to the corresponding interstate standards and are highlighted in italics.
The title of this standard has been changed from the title international standard in order to comply with accepted terminology.
A comparison of the structure of this standard with the structure of the applied international standard is given in the additional appendix DB.
An explanation of the reasons for the change in structure is given in the notes in Appendix DB.
The official copy of the international standard on the basis of which this interstate standard has been prepared, and the international standards to which references are given, are available at the Federal Agency for Technical Regulation and Metrology.
Information on the compliance of reference interstate standards with international standards used as reference in the applied international standard is given in Additional Appendix DV
6 Introduced for the first time
1 area of use
This standard applies to polymer composites and specifies a method for determining the in-plane shear modulus using the torsional method. If this method applied to isotropic materials, the measured shear modulus is independent of the direction of shear.
This method is applicable to fiber reinforced composites with both thermoset matrix and thermoplastic matrix.
This method is not applicable for determining shear strength.
Layered materials with different fiber shapes and/or different fiber directions and layer structures must have uniform reinforcing elements throughout the thickness.
The main axes of the material, if any, should be directed at right angles to the edges of the slab (see 3.8).
This method is applicable to samples manufactured by casting to specified overall dimensions or mechanically cut from test plates or flat sections of products.
2 Normative references
This standard uses normative references to the following standards:
GOST 33345-2015 (ISO 1268-1:2005) Polymer composites. Production of plates for the production of test specimens. General technical requirements
GOST 33347-2015 (ISO 1268-3:2005) Polymer composites. Production of plates by pressing for the production of test specimens
GOST 33350-2015 (ISO 1268-7:2005) Polymer composites. Production of injection molded plates for production of test specimens
GOST 166-89 (ISO 3599-76) Calipers. Specifications
GOST 6507-90 Micrometers. Specifications
GOST 12423-2013 (ISO 291:2008) Plastics. Conditioning conditions and testing of samples (samples)
GOST 28840-90 Machines for testing materials in tension, compression and bending. General technical requirements
Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.
3 Terms and definitions
The following terms with corresponding definitions are used in this standard:
3.1 elastic deformation of the slab (plate) w, mm: The distance that the loading points travel relative to the support points (Figure 1).
Figure 1 - Test principle
3.2 sample thickness h, mm: Average value of the sample thickness.
3.3 elastic modulus in plane shear, shear modulus in plane G 12, GPa: Modulus of elasticity in shear of isotropic materials in a direction different from the direction of the reinforcement material, this value is measured within the elastic deformation of the slab in the interval 0.1h and 0.3h.
3.4 test speed, mm/min: Rate of movement of the loading elements relative to the support points.
3.5 span S, mm: Average distance S 1 between two points of support and distance S 2 between two loading points (Figure 2).
Figure 2 - Positions of support points and loading points
3.6 cross-sectional length D, mm: Distance between diametrically opposite corners of the slab, which is calculated using the formula
D=(a" 2 +a"" 2) 1/2 ,
where a", a"" is the average width of the sample in each direction, mm.
3.7 specimen widths a", a"", mm: Average specimen widths in each direction (see Figure 1).
3.8 specimen coordinate axes: The coordinate axes of the material being tested, as indicated in Figure 3.
NOTE A direction that is parallel to the major axis of the fibers is indicated as "direction 1", and a direction that is perpendicular to this axis, as well as in the plane of the grain, is indicated as "direction 2". "Direction 1" is also called the zero (0°) angle direction or longitudinal direction, and "direction 2" is also called the right angle (90°) direction or transverse direction. A similar definition is used in relation to a material with a preferred fiber arrangement and in cases where the direction (for example, length) is relevant to the manufacturing process.
Figure 3 - Axes of symmetry for fiber reinforced material
4 Essence of the method
The test piece is supported at two points. The supports are placed in close proximity to the opposite diagonal corners of the slab. The slab experiences elastic deformation at a constant loading rate from two points located on the opposite diagonal (see Figure 1) until the test sample reaches a given deformation. The total force at the loading points is measured as the dependence of the elastic deformation on the loading points.
5 Equipment
5.1 Testing machine in accordance with GOST 28840, providing loading of the sample at a given constant speed (1±0.2) mm/min.
5.1.1 Support points and loading points
Two support points and two loading points are installed as shown in Figure 2. The support points and loading points must be adjusted to within 0.5 mm of the required position.
The support and loading points are mounted on a rigid traverse, and the traverses are installed perpendicular to each other. Loading points are moved in accordance with their attachment to the rigid beam simultaneously and equally relative to the points of fixed supports.
The radius r of the support and loading points should be (2.0±0.2) mm (see Figure 4). The recommended value for the cone height H is 20 mm, and the radius of the main circle R is 10 mm.
Figure 4 - Proposed design of support and loading points
5.1.2 Indicators of load and elastic deformation, the measurement error of which should not exceed ±2% of the error of the maximum scale value (see GOST 33345).
Note - When using the movement of the traverse head to measure the elastic deformation of a slab, it is recommended to correct for changes in the direction of the loading complex (i.e., errors that occur due to all additional elastic deformations, for example, displacements in the testing apparatus, bending of the support beam, displacement along the sensor load and local indentation).
5.2 Micrometers and calipers
5.2.1 Micrometers in accordance with GOST 6507, providing thickness measurement with an accuracy of ±0.01 mm.
5.2.2 Vernier calipers in accordance with GOST 166, providing width measurement with an accuracy of 0.1 mm.
6 Preparation for testing
6.1 Test specimens
6.1.1 Shape and dimensions
Test specimens must be square and flat.
6.1.1.1 Plate specimen
The main parameters of the sample in the form of a plate are presented in Table 1.
Table 1
The thickness of the test sample should not deviate more than 5% from the average value. The corresponding maximum deviation value for width is 1%.
6.1.1.2 Other test pieces
If the sample thickness does not meet the requirements given in Table 1, then the sample widths must satisfy the following equation:
NOTE The value of the thickness shear modulus should not significantly influence the measured value of the in-plane shear modulus. The sample thickness can only be reduced by machining from thicker materials, when the structure of the material is uniform throughout its thickness. Mechanical processing of samples is not recommended.
6.1.2 Preparation of test specimens
Test samples are manufactured in accordance with the requirements of GOST 33345, GOST 33347 and GOST 33350, unless otherwise specified in regulatory document or technical documentation on the test material. Samples may be subjected to mechanical processing by making them from flat sections of the product.
6.1.3 Samples must have a flat surface without twists. The surfaces and ends of the samples should not have scratches, holes, dents or burrs. Specimens are checked for compliance with these requirements by visual inspection of straight sections of ends, square plates and flat plates.
6.2 Number of test pieces
At least five samples are tested.
6.3 Conditioning conditions for samples
Test samples are conditioned as specified in the regulatory document or technical documentation for the material being tested. In the absence of this information, the samples are conditioned under one of the standard atmospheres according to GOST 12423.
7 Testing
7.1 Test samples under atmospheric conditions in accordance with those specified in the regulatory document or technical documentation for the material being tested. In the absence of this information, the most appropriate set of conditions is selected from GOST 12423.
7.2 Determine the width of each test sample with an accuracy of 0.5 mm at three equidistant points along the axis of the end of the sample. Calculate the average value for each direction (a" and a"") for all samples.
7.3 Calculate test span S using the following formula:
where D is the cross-sectional length, calculated using formula (1).
7.4 Adjust the distance (spans) between the points of support and loading to the value S with an accuracy of 0.5 mm.
7.5 Measure the thickness of each sample h to the nearest 0.02 mm at the midpoint on each side at a distance of 25 mm from the edge and calculate the average value. If the thickness of the sample exceeds ±5% of the average value, the test sample is rejected.
7.6 Set the test speed to (1±0.2) mm/min.
7.7 Place the test sample symmetrically relative to two support points. Bring two loading points into initial contact with the sample.
7.8 The maximum displacement of the position of loading points should be no more than 0.5h.
7.9 During the test, the elastic deformation, as well as the corresponding load, is recorded using, if possible, automatic system accounting, which reproduces as a result a complete graph of the dependence of load on elastic deformation.
8 Processing of results
8.1 In-plane shear modulus of elasticity
To calculate the modulus of elasticity under shear in a plane, loads F 1 and F 2 are used at strain values w 1 and w 2, respectively (see Figure 5).
Calculate the modulus of elasticity of a standard sample under shear in the G 12 plane using the formula
,
,
where w 1, w 2 - deformation values, mm (w 2 = 0.1h, w 2 = 0.3h);
F 1, F 2 - corresponding loads, N;
a", a" - average width of the sample in each direction, mm;
h - average sample thickness, mm;
K - geometry correction coefficient (K = 0.82);
G 12 - modulus of elasticity under shear in a plane, also equal to G for isotropic materials, GPa.
Figure 5 - Load versus deformation curve
Note - For values of span-to-diagonal ratios other than 0.95, the value of the geometry correction factor K is calculated using the formula
K=3s 2 -2s-2(1-s) 2 ln(1-s),
where S is the measured average span;
D is the length of the diagonal.
8.2 Statistical parameters
The average value of the test results is calculated, as well as, if necessary, the standard deviation and confidence interval for a confidence probability of 0.95.
The elastic modulus is determined to the third decimal place.
9 Test report
The test report must contain:
b) all data required to complete the marking of the material being tested, including type, source, manufacturer;
c) shape and dimensions of the test specimen;
d) sample preparation method; test conditions and conditioning procedures, as appropriate;
e) number of samples tested;
f) span length S used;
g) test speed;
h) accuracy of calibration of the testing machine (see GOST 33345);
i) individual test results, if necessary;
j) the average of the individual results;
k) standard deviations and 95% confidence intervals of means, if required;
I) date of testing.
Application YES
(informative)
9 Accuracy
Materials and data on measurement accuracy obtained when checking the compliance of this test procedure are given in Appendix A.
Appendix A (for reference). Accuracy of the method
The following materials were tested:
Material No. 1: unidirectional fiberglass/epoxy;
Material N 2: sheet multilayer compound (prepreg) (fiberglass/filler/polyester plastic);
Material No. 3: twisted fiberglass/epoxy;
Material No. 4: non-oriented fiberglass/polypropylene;
Material No. 5: fiberglass/nylon, injection molded;
Material No. 6: Unidirectional carbon fiber/epoxy.
The repeatability, reproducibility and average shear modulus values for the materials are given in Table DA.1.
Table DA.1
|
Material |
Repeatability conditions |
Reproducibility conditions |
Average result value, GPa |
||
Repeatability and reproducibility values as percentages of the average value for materials are given in Table DA.2.
Table DA.2
|
Material |
Value as a percentage of the average |
|||
|
Repeatability conditions |
Reproducibility conditions |
|||
DB application
(informative)
Comparison of the structure of this standard with the structure of the international standard applied in it
Table DB.1
|
Structure of this standard |
Structure of the international ISO standard 15310:1999 |
||||||
|
Subsection |
Sub-clause |
Subsection |
Sub-clause |
||||
|
6.1.1.1 - 6.1.1.2 | |||||||
|
Applications |
Applications | ||||||
|
Notes 1 Section 6, 7 and 8 of the international standard are combined in accordance with the requirements of GOST 1.5-2001 (clause 7.9.7). 2 Additional appendices DA, DB and DV have been introduced in accordance with the requirements established for the design of the interstate standard, modified in relation to the international standard when its structure changes. |
|||||||
DV application
(informative)
Information on the compliance of reference interstate standards with international standards used as reference in the applied international standard
Table DV.1
|
Designation of the reference interstate standard |
Degree of compliance |
Designation and name of the reference international standard |
|
GOST 12423-2013 |
ISO 291:2008 "Plastics - Standard atmospheres for conditioning and testing" |
|
|
GOST 33347-2015 (ISO 1268-3:2005) | ||
|
GOST 33350-2015 (ISO 1268-7:2005) |
ISO 2818:1994 "Plastics - Preparation of test specimens by machining" |
|
|
GOST 33345-2015 (ISO 1268-1:2005) |
ISO 1268:2005 "Plastics - Preparation of low-pressure resin-bonded laminated boards or panels for testing from glass reinforced plastics" |
|
|
Note - This table uses the following symbols degree of compliance with standards: MOD - modified standards; NEQ - non-equivalent standards. |
||
Bibliography
