Parameter detection of frozen fish mince products

This standard specifies the requirements, testing methods, inspection rules, labeling, packaging, and transportation for frozen fish mince products. This standard is applicable to surimi products made of frozen surimi, fish meat, shrimp meat, cuttlefish meat and shellfish meat as the main raw materials, and stored and circulated at a low temperature of less than or equal to -18 ℃, including frozen fish balls, fish cakes, shrimp balls, shrimp cakes, cuttlefish balls, cuttlefish cakes, shellfish Rice-meat dumplings, simulated scallop columns and simulated crab meat. 2 Normative References: The clauses in the following documents become the clauses of this standard through the reference surface of this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB 317 White Sugar GB 2720 Monosodium Glutamate Hygienic Standard GB 2733 Seawater Fish Hygienic Standard GB 2735 Head and Foot Fish Hygienic Standard GB 2736 Freshwater Fish Hygienic Standard GB 2740 River Shrimp Hygienic Standard GB 2741 Sea Shrimp Hygienic Standard GB 2744 Seawater Shellfish Hygienic Standard GB 2760 Food Additive Use Hygienic Standard GB/T 4789.2 Food Hygiene Microbial Examination Colony Count Determination GB/T 4789.3 Food Hygiene Microbial Examination Coliform Group Determination GB/T 4789.4 Food Hygiene Microbiology Inspection of Salmonella GB/T 4789.10 Microbiological Examination of Food Hygiene GB/T 5009.3 Method for Determination of Water in Food GB/T 5009.9 Method for Determination of Starch in Food GB/T 5009.11 Method for Determination of Total Arsenic in Food GB/T 5009.12 Method for Determination of Lead in Food GB/T 5009.15 Method for Determination of Cadmium in Food GB/T 5009.17 Method for Determination of Total Mercury in Food GB/T 50O9.45 Method for Analysis of Hygienic Standards for Aquatic Products

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