加拿大感官检验标准

1、CHAPTER 3, STANDARD 4FRESH AND FROZEN SCALLOP STANDARD第3章，标准4新鲜及冷冻扇贝柱标准1. INTRODUCTIONThis standard for fresh or frozen scallop meats, scallops with roe attached, and whole scallops derives its authority from the Fish Inspection Act and Regulations. It defines minimum acceptability for taint, decomp

2、osition, unwholesomeness and other requirements, other than weight, as defined in the Fish Inspection Act and Regulations and describes methods for determining that acceptability.1.导语该标准是基于鱼类检验条例和规章，针对新鲜及冷冻扇贝肉，带籽扇贝，以及整个扇贝的权威解释。它定义了污物，腐烂，不健康以及其他要求的最小接受限值，除了重量与鱼类检验条例和规章的定义相符外，同时也描述了决定该接受限值的检验方法。2. SCO

3、PEThis standard applies to all fresh or frozen or previously frozen shucked-scallop meats (adductor muscle) with or without roe attached and whole scallops from any species of the family Pectinidae. Fresh or frozen scallops shall be prepared from sound, wholesome raw material processed using good ma

4、nufacturing practices.Documents used to determine good manufacturing practice and compliance include:a) Recommended International Code of Practice - General Principles of Food Hygiene, CAC/RCP 1-1969 Rev. 1.b) Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5) CAC/RM 42-1969.c) Recomm

5、ended International Code of Practice for Fresh Fish, CAC/RCP 9-1976.d) Recommended International Code of Practice for Frozen Fish, CAC/RCP 16-1978.e) Code of Practice - General Principles of Food Hygiene for Use by the Food Industry in Canada, Health Protection Branch, Health and Welfare Canada, 198

6、3. 2.范围该标准适用于所有扇贝科中带籽或不带籽的新鲜及冷冻或事先冷冻的剥壳扇贝肉（肌肉柱）以及整个扇贝。新鲜或冷冻扇贝必须依照良好操作规范并使用健全的，有益健康的原料进行加工。用来制定良好操作规范和遵守规范的文件包括：A）推荐国际业务法规食品卫生学总则， CAC/RCP1-1969 Rev.1.B）食品法典委员会预包装食物取样计划（AQL6.5） CAC/RM 42-1969.C）有关新鲜鱼的推荐国际业务法规，CAC/RCP 9-1976.D）有关冷冻鱼的推荐国际业务法规，CAC/RCP 16-1978.E）业务法规加拿大食品行业使用的食品卫生学总则，健康防护分部，加拿大健康与福利部，19

7、833. NOMENCLATUREThe name of the product shall be Scallops or Scallop Meats except as noted below:a) Scallops of the species Argopecten gibbus and Argopecten irradians shall be designated as Calico Scallops and Bay Scallops respectively.b) If desired, X Scallops may be used where X is the name of a

8、country or geographic area from which the scallops originate, or where X is the common name of the species.c) Whole scallops and scallops with roe attached shall be designated as such.d) Pieces of scallop meats shall be identified with an appropriate name such as Scallop Pieces.e) Any descriptive te

9、rms used must accurately represent the contents of the container.f) Green Tube is defined as the rear portion of the intestinal tract which is normally green in colour but may be white or gray. g) Viscera is defined as all internal organs including roe, but does not include the rear portion of the i

10、ntestinal tract, referred to as the green tube.h) Adductor Muscle With Roe Attached: It is recognised that viscera for Adductor Muscle With Roe Attached means all viscera except the roe.3.命名：产品名称除以下规定外，应该命名为“扇贝”或“扇贝肉”：AArgopecten gibbus 和 Argopecten irradians 种的扇贝应该单独命名为“印花扇贝”和“海湾扇贝”B如有要求，“X扇贝”可以用来命

11、名扇贝，其中“X”是扇贝起源地的一个国家或地理区域的名称，或者“X”是该种的普通名称。C整个扇贝和带籽扇贝依其性质命名D扇贝碎片应该用适当的名称如“扇贝碎片”来命名。E任何对于容器内容物的描述术语都应该精确无误F绿管被定义为肠道背侧段，此部分通常情况下为绿色，但也可能是白色或灰色。G内脏的定义是对所有内脏器官，包括籽，但不包括肠道的背侧段，即所说的“绿管”。H带籽的闭壳肌：即除了籽以外，闭壳肌不附带其他内脏4. FORMS OF PRODUCT PRESENTATION4.1 Adductor Muscle Onlya) Fresh - Whole adductor muscles.b) IQ

12、F - Individually quick-frozen whole adductor muscles.c) Block - Whole adductor muscles frozen together in a uniform block.4.产品外观：4.1 仅有闭壳肌A新鲜整个闭壳肌B单冻快速单冻整个闭壳肌C块冻用某一模具将许多闭壳肌冷冻在一起4.2 Adductor Muscle with Roe Attacheda) Fresh - Whole adductor muscles with roe attached.b) IQF - Individually quick-frozen

13、 whole adductor muscles with roeattached.c) Block - Whole adductor muscles with roe attached frozen together ina uniform block.4.2 带籽的闭壳肌A新鲜整个的带籽闭壳肌B单冻快速单冻整个带籽闭壳肌C块冻用某一模具将许多带籽闭壳肌冷冻在一起4.3 Whole Scallopsa) Fresh - Live scallops marketed in the shell.b) IQF - Individually quick-frozen whole scallops ma

14、rketed in theshell.4.3 整个扇贝A新鲜市场上出售的整个带壳活扇贝B单冻快速单冻市场出售的带壳扇贝4.4 Other PresentationsAny other presentation of the product may be permitted provided that it:a) is sufficiently distinctive from the forms of presentation set outabove;b) meets all Canadian regulatory requirements; andc) is adequately desc

15、ribed on the label and in accordance with allregulatory labelling requirements.4.4 其他外观任何其他产品的外观都可能得到成人，如果它：A是与以上的外观形式所完全与众不同的；B可以迎合所有加拿大人的调整需求；并且C标签上能足够得以描述，并按照所有调整标签的要求。5. SAMPLINGThe sampling and tolerance plans, found in the Sampling Section of the Fish Products Standards and Methods manual, sha

16、ll be used to determine the acceptability of the lot. The sampling plans dictate the minimum sample size to be taken. If in the opinion of the inspector it is necessary to obtain more than the minimum sample size specified, the number of sample units taken must correspond to a sample size in the pla

17、n with a corresponding acceptance number.5.取样水产品标准和方法手册中建立的取样和限量计划，应该用来确定该批次的可接受程度。取样计划指定了所取样本的最小规格。如果按照质检员意见，需要获得比最小样本规格较多的数目，所取样本的单位应与计划中的某一样本规格相当，随之相应的是可接受的数目。 5.1 Sampling of lots for the sensory examination of the product shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plan

18、for Prepackaged Foods (AQL 6.5) (CAC/RM 42-1969) except that a lower acceptance number for decomposition shall be used as indicated in the sampling tables. The tables specify the minimum number of sample units to be used for the following types of inspections:5.1 产品感官检验的多批次取样应该与FAO/WHO食品法典委员会关于预包装食品

19、（AQL6.5）（CAC/RM42-1969）取样计划相一致，而样本表格中标识出的有关腐烂现象的某一较低的接受数值的除外。该表详细说明了以下检验类型中应当使用到的最小样本单位：a) Level I - Sensory examination of all products subject to inspection other than lots which are subject to re-inspection.a) 级别I-依照检验确定的所有产品的感官检验，而非依照复检时确定的批次。b) Level II - Sensory examination of all products whi

20、ch are under re-inspection.b) 级别II-根据复检，确定下来的所有产品的感官检验。5.2 Size of Sample UnitThe sample unit shall consist of a container of scallops and the entire contents thereof. For IQF and fresh bulk packages 2.00 kilograms or greater, a 1 kilogram sub-sample of product may be obtained if the sub-sample is r

21、epresentative. When sub-samples are taken, each sub-sample shall be obtained from a different unit. If a representative sub-sample cannot be obtained the entire unit must be examined.5.2 样本单位的规格样本单位应该由一个容器中的扇贝及它的其他全部内容所组成。对于2.00kg或以上的单冻和新鲜的散包装扇贝，可以从该产品中取一个1kg的子样本，如果子样品能有代表性的话。当子样本被抽取时，每一个子样本应当从一个不同的

22、单位中取出。如果不能获得有代表性的子样本，那么必须对整个单位进行检查。6. DESCRIPTION OF DEFECTS6.1 TaintA unit will be considered tainted when more than 10% of the actual weight is affected by any of the following conditions:a) RancidOdour characterised by the distinct or persistent odour of oxidized oil; or Flavour characterised by

23、that of oxidized oil which leaves a distinct bitter aftertaste.b) AbnormalDistinct and persistent uncharacteristic odours or flavours such as metallic, burnt or acrid and not defined as rancid or decomposed.6. 缺陷描述6.1 腐败任何满足下列条件，进而导致超过实际重量的10%时，将被视为一个腐败单位：a) 馊味出现明显的或持续不断的油脂氧化气味的气味特征；或者油脂氧化后留下的独特的苦味的

24、特点。b) 异常独特的和持续不断的不典型的气味或者滋味，例如金属的，焚烧的或者辛辣的，且不是定义为变馊或腐烂的。6.2 DecompositionA unit will be considered decomposed when more than 10% of the actual weight is affected by the following condition:Odour or Flavour Persistent, distinct and uncharacteristic odour or flavour associated with spoilage, including

25、 but not limited to the following: ammonia, bilge, faecal, fruity, hydrogen sulphide, musty, putrid, saltfish-like, vegetable, turnip or yeasty.6.2 腐烂任何满足下列条件，进而导致超过实际重量的10%时，将被视为一个腐烂单位：与食品腐败有关，出现的气味或滋味持久，独特的及不典型的气味或滋味，包括但不限于以下内容：氨，污水，粪便，果味，硫化氢，霉味，腐臭，类似咸鱼臭味，蔬菜，白萝卜或者酵母6.3 Taint/DecomposedA sample uni

26、t shall be classified as defective when more than 10% of the actual weight of the sample unit is affected by any combination of tainted or decomposed conditions.6.3 腐败/腐烂任意的腐败或腐烂条件组合，进而导致超过样本单位实际重量的10%时，该样本单位应当归类为不合格样本6.4 Unwholesome6.4.1 Foreign Materiala) Critical Foreign MaterialA lot will be con

27、sidered defective for all forms of product presentation when any of the following conditions are found:i) the presence of any material which poses a threat to human health (such as glass, etc.); orii) distinct and persistent odour or flavour of any material which poses a threat to human health (such

28、 as solvents, fuel oil, etc.).b) Foreign MaterialA unit will be considered defective for all forms of product presentation when the following condition is found:the presence of readily detectable material which has not been derived from scallops but does not pose a threat to human health (such as in

29、sect pieces, wood, etc., except sand and 3 4 6 Amend.no.7 21/06/00 seaweed as described below).c) Habitat-Related Foreign MaterialA unit will be considered defective for all forms of product presentation when any of the following conditions are found:i) piece(s) of seaweed which measures 25 mm in an

30、y dimension singularly or in combination, based on a unit size of 1 kg and pro-rated to smaller or larger sample units; orii) the presence of sand affecting more than 10% of the sample unit by weight.6.4 非卫生情况6.4.1 异物a) 关键异物对于所有形式的产品，出现任何下列条件时，该批次将被视为是有缺陷的i) 对人类健康构成威胁的任何材料的存在（例如玻璃，等）；或ii) 对人类健康构成威胁的

31、任何材料的独特的和持续不断的气味或滋味（例如溶剂，燃料油，等）b) 异物对于所有形式的产品，出现下列条件时，该单位将被视为是有缺陷的：非来源于扇贝，但对人类健康不构成威胁的，很容易检测到的材料的存在（例如昆虫肢体，木材，等，除沙子和下文中描述到的海藻外）c) 与产地有关的异物对于所有形式的产品，出现下列条件时，该单位将被视为是有缺陷的：i) 样本单位规格是1公斤和按比例抽取的较小或较大的样本中，出现的海藻的段（部件），且在任何维度单独或者组合测量满25毫米；或ii) 沙子的存在下，影响超过10%（重量）的样本单位6.4.2 Undesirable PartsA unit will be con

32、sidered defective for all forms of product presentationwhen the following condition is found:piece(s) of shell fragments which measure greater than 10 mm in any dimension singularly or in combination, based on a unit size of 1 kg and pro-rated to smaller or larger sample units.6.4.2 不良部件对于所有形式的产品，出现

33、下列条件时，该单位将被视为是有缺陷的：样本单位规格是1公斤和按比例抽取的较小或较大的样本中，出现的贝壳碎片，且在任何维度单独或者组合测量大于10毫米6.4.3 Other DefectsA lot will be considered defective for all forms of product presentation when any of the following conditions are found:a) Moisture ContentScallop meats exceeding the action level of 81.0% for moisture conte

34、nt.b) Viscera Excluding Green TubeScallop meats, scallops with roe attached, and whole scallops must satisfy the requirement of the policy relating to biotoxins as determined by Health Canada and documented in the CanadianGuidelines for Chemical Contaminants and Toxins in Fish and Fish Products, Fis

35、h Seafood and Production Division, Canadian Food Inspection Agency (see Appendix A).6.4.3 其他缺陷对于所有形式的产品，出现任何下列条件时，该批次将被视为是有缺陷的：a) 水分含量扇贝肉的实际水分超过其自身功能水分81%。b) 除去绿管的内脏扇贝肉，带籽扇贝，及整壳扇贝必须满足有关政策的要求，即依照加拿大卫生部确定的生物毒素要求和加拿大食品检验局制定的加拿大行动纲领中关于鱼类和鱼类产品，水产品和加工生产的文件要求（见附件A）。The requirements of the Canadian Shellfis

36、h Sanitation Program (CSSP) to control marine biotoxins in Adductor Muscle With Roe Attached and Whole Scallops (live in shell) must also be satisfied.Note: The presence of a trace amount of membrane or a stain, due to viscera, roe, etc. is not a defect for the purpose of this standard.加拿大贝类卫生计划（CSS

37、P）来控制带籽闭壳肌和整壳扇贝（带壳活的）的海洋生物毒素的要求也必须满足。注意：由于内脏，鱼籽，等，导致薄膜或污垢的微量存在，不是本标准认为的缺陷。A unit will be considered defective for all forms of product presentation when any of the following conditions are found:对于所有形式的产品，出现下列条件时，该单位将被视为是有缺陷的：c) Workmanship Defect - Viscera Excluding Green TubeThe presence of viscer

38、a affecting more than 10% of the sample by weight, where it has been demonstrated that the toxicity associated with the viscera satisfies the requirements of the policy relating to biotoxins according to section 6.4.3 b).c）工艺缺陷除去绿管的内脏内脏的影响超过样本重量的10%，并已被证明其与内脏有关的毒素，满足在6.4.3b部分中描述的有关生物毒素的政策要求。d) Dehyd

39、ration (Freezer Burn)i) Block: More than 10% of the surface area of the sample unit is affected by dehydration.ii) IQF: More than 10% of the scallops by weight, in the sample, are affected by dehydration.d）脱水（风干）i) 块冻：因脱水，导致超过样本单位表面积10%以上ii) 单冻：因脱水，导致超过样本重量10%以上的扇贝e) ParasitesFor packs of 1 kg and g

40、reater, when the number of parasites per kg of sample unit is equal to or greater than 2.For packs of less than 1 kg, when an average parasite per kg of the total sample is equal to or greater than 1.e）寄生虫对于1kg及以上的包装，样本单位中每kg的寄生虫数目大于或等于2对于1kg以下的包装，所有样本中每kg的平均寄生虫数目大于或等于1Example:A sample consisting of

41、 13 sample units each weighing 500 grams would be considered defective if 7 or more parasites were found.Total weight of sample: 500 g x 13 = 6.5 kgParasites per kilogram: 7 parasites/6.5 kg = 1.07Calico Scallops: For the species Agropectin gibbus, the presence of parasites affecting equal to or gre

42、ater than 10% of the sample by weight.f) Green TubeWhen the rear portion of the intestinal tract, the green tube, is longer than the catch muscle and more than 10% by weight of the scallops in the pack are affected by the presence of the greentube (see Appendix B).例如：一个由13个样本单位组成的样本，每个重500g，如果发现有7个或

43、者更多的寄生虫，将被认为该样本是有缺陷的。样本总重量：500 g x 13 = 6.5 kg每kg中寄生虫数目：7 个/6.5 kg = 1.07印花扇贝：对于品种Agropectin gibbus,寄生虫的存在数量是大于或等于样品重量的10%。f）绿管“绿管”在肠道的后部，比捕捉肌长，并且包装中的扇贝超过重量的10%都受到“绿管”的影响（见附件B）6.5 Standard of Identitya) Size DesignationWhen a count range is declared, a sample unit will be considered defective if the

44、 count is greater than the range specified on the label.6.5 身份标准a) 指定规格声明一个计算范围时，如果该计算大于标签上标明的范围，则该样本单位将被视为是有缺陷的。b) Scallop MeatsA 5% tolerance by sample weight will be applied to the presence of pieces of scallop meats found in scallop packs. Product exceeding this tolerance shall be identified wit

45、h an appropriate name such as Scallop Pieces.Scallop PiecesWhen the product is graded according to count, a scallop is considered to be a scallop piece when the weight of the scallop piece is less than fifty percent (50%) of the average weight of ten (10) whole scallops representing the highest coun

46、t in the pack. b）扇贝肉扇贝包装中存在扇贝碎肉的重量，可以达到样本重量的5%。产品超过该限值将被以“扇贝碎片”的名义而定义。“扇贝碎片”用计算产品等级级时，当扇贝碎片的的重量小于该包装中最大计算量以10整个扇贝的平均重量的百分之五十（50%）时，该扇贝则被认为是一个扇贝碎片。Example: 30-40 count pack Average weight of ten (10) whole scallops representing the highest count in the pack: In this example, add together the weight o

47、f ten whole scallops representing the 40 count and divide the total weight by ten. (11.4 + 11.6 + 11.4 + 11.6 + 11.8 + 11.6 + 11.8 + 11.6 + 11.6 + 11.4)/10 = 11.58 grams Fifty percent (50%) of the average weight: 11.58 x .5 = 5.79 grams Scallop Piece: any piece of scallop less than 5.79 grams.When t

48、he product is not graded according to count, a scallop will be considered to be a scallop piece when the weight of the scallop piece is less than fifty percent (50%) of the average weight of ten (10) whole scallops contained in the pack.Example: average weight of ten (10) whole scallops contained in

49、 the pack: Add together the weight of ten whole scallops in the pack and divide the total weight by ten. (9.1 + 9.3 + 9.5 + 9.5 + 9.4 + 9.6 + 9.4 + 9.3 + 9.2 + 9.2)/10 = 9.35 grams fifty percent (50%) of the average weight: 9.35 x .5 = 4.67 grams- Scallop Piece: any scallop piece less than 4.67 gram

50、s.例如：30/40计数包装该包装中有代表性的最大计数量的10整个扇贝的平均重量：此例中，代表40计数的10整个扇贝加在一起的重量，并通过10来划分总重量。(11.4 + 11.6 + 11.4 + 11.6 + 11.8 + 11.6 + 11.8 + 11.6 + 11.6 + 11.4)/10 = 11.58 克平均重量的百分之五十：11.58 x0 .5 = 5.79 克扇贝碎片：任何一片扇贝碎片都必须小于5.79 克7. EXAMINATION METHODSThe methodology described in this section outlines the procedur

51、e for the examination of scallop products. The examination shall be made on final products in the fresh, frozen and/or defrosted state for tainted, decomposed or unwholesome conditions and for failure to meet standards ofIdentity.7. 检测方法本届中描述的方法概述了扇贝产品的检验程序。为了检验腐败，腐烂或非卫生条件或没有达到身份的要求，检验应在新鲜，冷冻和/或解冻状态

52、下，对最终产品进行检验。7.1 Examination for Frozen State DefectsThe frozen scallops in the container are examined for the presence of freezer burn, i.e., dehydration which can only be removed with a knife or other sharp instrument.7.1 冷冻状态缺陷的检验容器中冷冻扇贝一般会检验风干现象，例如，脱水只能用刀子或其他尖锐的工具去除掉。7.1.1 Dehydration - BlockThe

53、area affected by dehydration is measured and the total surface area of the block is determined. Inspectors shall then determine the percent area affected by using the following calculation:% of dehydration = (Area affected /Total surface area)X1007.1.2 Dehydration - IQFIn the case of IQF scallops, t

54、he weight of individual scallops affectedby dehydration is determined. The total weight of scallops in the sampleunit is also determined. Inspectors shall then calculate the percentageof scallops affected by using the following calculation:% of scallops affected = (Weight of affected scallops/Weight

55、 of scallops in sample unit)X1007.1.1 脱水块冻检测因脱水受影响的面积和该块冻的总的表面积来确定。检验员然后用下列公式来确定受影响的面积百分比：脱水%=（受影响面积/总表面积）X1007.1.2 脱水单冻在单冻扇贝情况下，用因脱水受影响的各个扇贝重量来确定。样本单位中扇贝的总的重量也是可以来确定的。检验员可以用下列公式来计算受影响的扇贝的百分比：扇贝受影响率%=（受影响的扇贝重量/样本单位中扇贝重量）X1007.2 Examination of Fresh or Defrosted Scallop PacksThe fresh or defrosted sa

56、mple unit is examined in its entirety for defects.7.2 新鲜哦或解冻的扇贝包装的检验新鲜的或解冻的样本单位作为一个整体检验其缺陷7.3 Determining the Cause for Rejection of a Sample UnitScallops within the sample units shall be classified according to whether they are acceptable or not acceptable. If not acceptable, the scallops will be c

57、lassified as decomposed, tainted or unwholesome. Should the scallops be both tainted and decomposed, for the purpose of the application of this standard and the interpretation of the sampling plan,the scallops are deemed to be decomposed. In the case of tainted and/or decomposed scallops, the affected scallops are weighed to determine the percent of the sample unit which is affected in each category. The calculation is performed as follows:% Decomposed scallops = （Weight of scallops affected/Actual weight of sample）x 100% Tainted scallops = （Weight of scallops affected/Actua