هيئة التقييس لدول مجلس التعاون لدول الخليج العربية

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1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO/FDS /2012 Frozen Prawn Coated with Bread Crump Prepared by: Gulf technical committee for sector standard of food and agricultural products This document is a draft Gulf Standard circulated for comments, it is therefore, subject to Alteration and modification, and may not be referred it as a Gulf Standard, until approved by the Board of Directors

2 Foreword GCC Standardization Organization (GSO) is a regional Organization which consists of the National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf Standards /Technical regulations through specialized technical committees (TCs). GSO through the technical program of committee TC No.: 5 " technical committee for Sector Of foods and agriculture products " has prepared the GSO Standard No. ( ).The Draft Standard has been prepared by STATE OF KUWAIT This standard has been approved as Technical Regulation by GSO Board of Directors in its meeting No.( ),held on / / H, / / G. The approved standard will replace and supersede the GSO standard No. ( ). 2

3 1- Scope Frozen Prawn Coated with Bread Crump This standard applies to basic requirement for frozen prawn coated with bread crump that is partially cooked or raw, and frozen. 2- Complementary References 2.1 GSO 9 "Labeling of prepackaged food stuffs" 2.2 GSO 16 " Physical and Chemical Analysis Methods for Testing Edible Vegetable Oils and Fats. 2.3 GSO 655 " Methods of Microbiological Examination for Meat, Fish and Shellfish and Their Products. 2.4 GSO 795 " Methods of Test for Antioxidants Permitted for Use in Food Products" 2.5 GSO 17 Methods of Test for Permitted Additives in Oils and Fats Part GSO 20 " Methods for the Determination of Contaminating Metallic Elements in Foodstuffs"." 2.7 GSO 21 " Hygienic Regulations for Food Plants and Their Personnel" 2.8 GSO 22 " Methods of Test for Colouring Matter Used in Foodstuffs". 2.9 GSO 323 " General Requirements for Transportation and Storage of Chilled and Frozen Foods" 2.10 GSO 150 " Expiration period of food products " 2.11 GSO 1016 " "Microbiological Limits for Foodstuffs-Part 1" GSO 988 "Limits of Radiation Levels Permitted in Foodstuffs" GSO 815 "Code of Hygienic Practice for Preparation, Transportation, Handling and Storage of Fish" GSO 839 " Food Packages Part 1: General Requirements " Gulf standard that will be adopted by the GSO for edible oils and fats Gulf standard that will be adopted by the GSO for Detection Methods of Histamine Gulf standard that will be adopted by the GSO for Methods of Determination of Non- Nitrogen Bases 2.18 GSO 2142 " General Requirements for Genetically Modified Processed Food and Feed" GSO1908 " Requirements for the use of frying oils and fats 3

4 3- Definition 3.1 Fresh prawn: Prawn was not subjected to any temperature sufficient to coagulate the protein on its surface. 3.2 Boiled prawn: Fresh Prawn subjected to water vapor and heat for a period of time sufficient to coagulate the protein on its surface but not enough to freeze the protein at the heat center of the prawn. 3.3 Cooked shrimp: Preheat fresh shrimp for a period of time sufficient to coagulate the protein at the inner center of the prawns body. 3.4 frozen prawn : Result of frozen shrimp, fresh or boiled, cooked in whole or in part, peeled or not peeled from the genera ( penaeidae pandalidae crangonidae palaemoniade ) to be of homogeneous size, color, and freeze individually or in blocks until the center temperature reach -18 c to be freezing method using rapid freezing 3.5 Coatings : Mixture of milk, eggs, flour, spices and potable water mixed together to obtain a reasonable viscosity to coat the product. 3.6 Bread crumb: Pieces of ground dried bread that has a shape that allows it to stick to the coating layer and the direct to the prawn. 3.7 Frozen prawn blocks : Fillets, minced prawn meat or mixture of them compressed and frozen in rectangular dice with regular shape and thickness. 4- Requirements 4.1 fresh or boiled prawns should be used in the process of freezing. 4.2 Prawns to be used in the process of freezing should be good clean sound for human consumption and free of artificial odor and flavor, except for the smell,flavor and added substances permitted in this specification. 4.3 The temperature of raw prawn should not exceed 4 C on the way to the factory for a period of not more than 12 hours. 4.4 Product must be prepared in a certified factory and conform to the Gulf standard in clause Handling of the product shall be according to the GSO standard mentioned in clause The product shall be completely free from pig products and their derivatives. 4

5 4.7 Prawns shall be prepared from edible prawn species, having a quality that is similar to that of fresh fish and fit for human consumption. 4.8 All ingredients of the coating layer shall conform to the GSO standard mentioned in clause Oil used in the cooking process shall be of vegetable origin and conform to the GSO standard mentioned in Oil used in the cooking process shall impart to the final product the desired product characteristics and conform to the GSO standard mentioned in clause Physical and chemical properties of the cooking oil shall be examined routinely. It shall be totally replaced upon appearance of rancidity signs like increase in peroxide value (PV) Prawn content in the final product shall not be less than 60 % The final product shall be free from objectionable odour, flavor and texture The final product shall be free from scales except for the tail The final product shall be frozen in blast freezers immediately after cooking The following ingredients may be used in the production of prawns : Natural ingredients added to the coatings shall include spices, sodium chloride (salt), cereal flour, potato flour, glucose, lactose, dextrose, milk powder and corn syrup and oils Chemical additives to the coatings of prawns, so that the maximum level in the final product in proportion to the requirement is as follows: Moisture retention agents in products : Sodium or Potassium mono-, di-, tri-, or polyphosphates/10gm/kg (expressed as P 2 O 5, singly or in combination). On condition that not more than two hours a marinade Antioxidants : - Ascorbic acid or its sodium or potassium salts. - Citric acid or its sodium or potassium salts 1gm/kg. - Ascorbic palmitate singly/or in combination Thickeners : - Guar gum. - Pectins - Xanthan gum 5 gm/kg singly or in combination. - Methyl cellulose. - Sodium carboxy methyl Leavening agents (for coatings ) - Mono or di-calcium phosphate 1 gm/kg singly or in combination expressed as P2O5. - Sodium and ammonium phosphate. 5

6 - Sodium, potassium and ammonium carbonates Sodium, potassium and ammonium Bicarbonates limited by GMP Flavor enhancers (for coatings) - Mono sodium or potassium glutamate Limited by GMP Acidifying agents (for coating only) : 1 g/ kg - Lactic acid expressed as acid. - Citric acid or its sodium or potassium salts Colours (for coatings) - Annato (E 160) "b" 20 mg/kg expressed as pectin - Caramel (E 150) 100 mg/kg limited by GMP. - B-Carotene (E 160) "a" 100 mg/kg. - B-apo-carotenal (E 160) "e" singly or in combination Emulsifiers (for coatings only) - Monoglycerides of fatty acids - Lecithins 5 gm singly or in combination - Mono and diglycerides Modified starches (for coatings) Limited by GMP The products shall be free from parasites The microbiological criteria of the products shall be in accordance with the GSO standard mentioned in The radiation level shall be in accordance with the GSO standard mentioned in Contaminating metallic elements in the final product shall not exceed the following: - Lead 1 ppm - Mercury 0.05 ppm - Arsenic 0.5 ppm 4.21 The histamine shall be not more than 100 ppm in the final product The non nitrogen bases shall be not more than 25 mg/ 100 in the product. 6

7 5- Sampling: - Samples shall be taken in accordance with the GSO standard mentioned in clause Methods of testing : All necessary tests shall be carried out on the representative sample taken according to item 6 to determine its compliance with this standard. 6.1 Detection of the quality of oil used for frying accordance the GSO standard mentioned in clause 2.2, Methods for the determination of contaminating metallic elements in foodstuffs in accordance the GSO standard mentioned in Methods of test for colourings used in foodstuffs shall be according to the GSO standard mentioned in clause Methods for the determination of antioxidants in foodstuffs shall be according to the GSO standard mentioned in Methods of microbiological examination of meat, fish, shellfish and their products shall be according to the GSO standard mentioned in Methods of detecting limits of radiation levels in foodstuffs shall be according to the GSO standard mentioned in Methods of detecting of histamine shall be as stated in the GSO standard mentioned in Methods for determination of non nitrogen Bases shall be according to the GSO standard mentioned in Packaging, Transportation and Storage : 7.1 Packaging The requirements of the GSO standard mentioned in 2.13 shall be met. 7.2 Transportation and Storage The requirements of the GSO standards mentioned in 2.9 and the draft of gulf standard mentioned in clause frozen prawns, fish portions and fish fillets shall be transported and stored at temperature not exceeding - 18 C In case of manufacturing the product from frozen blocks of shrimp, the expiration date of the product must not exceed the expiration date of shrimp which produced the product of it. 7

8 8- Labeling Without prejudice to what has been mentioned in Gulf Standard stated in Item (2.1), the following shall be declared on the label of the product : 8.1 Name of the product 8.2 To declare the type of shrimp that has been the product of processing and whether the product has been processed from the fresh shrimp or minced shrimp on the labeling card. 8.3 Declare the proportion of shrimp meat on the label of the product. 8.4 The source of Lecithin, mono- and diglycerides of fatty acids shall be declared. 8.5 It is preferred to declare on the label the appropriate storage temperature and the statement "Don't refreeze upon thawing the product". 8