Back in the distant 70s, canned saury became more popular than sprats, and at the same time they were sold at a very affordable price. Decades later, Pacific natural saury is also often on the dinner table, and you can still buy it for a reasonable price.
Benefits for a person
The beneficial properties of this fish lie in its rich vitamin and mineral composition (contains omega-3 fatty acids and antioxidants, as well as iron, potassium, calcium, magnesium, phosphorus, fluorine) and have been confirmed by many studies in Russia and abroad. Canned Pacific natural saury is recommended by nutritionists to consume regularly for a balanced diet.
Description and application
It is worth noting the “correct” calorie content of canned food, they perfectly saturate the body and satisfy the feeling of hunger, while they do not contain carbohydrates, that is, they are safe for the figure. Canned saury is often added to homemade soups and salads, baked into fragrant pies, served as an appetizer, and also used to make fish cakes. Thanks to proteins of natural origin, canned natural saury is perfectly digested and does not cause excess weight.
We offer seafood
We produce canned fish on the high seas to preserve all the beneficial properties of Pacific fish, eliminating the need to freeze raw materials for subsequent transportation.
We supply canned Pacific natural saury wholesale and retail throughout the Russian Federation, where you can buy products under the Dobroflot brand at a price from the manufacturer.
GOST 13865-2000
Group H23
INTERSTATE STANDARD
NATURAL CANNED FISH WITH ADDED OIL
Specifications
Canned fish in natural juice with oil. Specifications
ISS 67.120.30
OKP 92 7139
Introduction date 2004-01-01
Foreword
Foreword
1 DEVELOPED by the Pacific Research Institute of Fisheries and Oceanography (TINRO), State Order of the Badge of Honor, Research and Design Institute for the Development and Operation of the Fleet (Giprorybflot)
INTRODUCED by Gosstandart of Russia
2 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes No. 18 of October 18, 2000)
Voted to accept:
State name | Name of the national standardization body |
The Republic of Azerbaijan | Azgosstandart |
Armenia | Ministry of Economy of the Republic of Armenia |
Republic of Belarus | State Standard of the Republic of Belarus |
Russian Federation | Gosstandart of Russia |
Georgia | Gruzstandard |
The Republic of Kazakhstan | State Standard of the Republic of Kazakhstan |
Republic of Kyrgyzstan | Kyrgyzstandart |
The Republic of Moldova | Moldova-Standard |
The Republic of Tajikistan | Tajikstandart |
Ukraine | Gospotrebstandart of Ukraine |
(Amendment. IUS N 6-2019).
3 By the Decree of the State Committee of the Russian Federation for Standardization and Metrology dated June 30, 2003 N 231-st, the interstate standard GOST 13865-2000 was put into effect directly as the state standard of the Russian Federation from January 1, 2004.
4 INSTEAD OF GOST 13865-68
5 REVISION. January 2009
AMENDED, published in IUS N 6, 2019, taking into account the clarification published in IUS 11-2019
Amended by database manufacturer
1 area of use
This standard applies to natural canned fish with the addition of oil and establishes requirements for products manufactured for the domestic market and for export.
Requirements for the quality and safety of products are set out in 4.1, 4.2.1, 4.2.2, 4.2.4, 4.2.5 (indicators "Taste", "Smell", "Presence of foreign impurities"), 4.3.2, 4.4, 4.5. 1, 4.5.3, 7.3.
2 Normative references
This standard uses references to the following standards:
GOST 814-96 Chilled fish. Specifications
GOST 1128-75 Refined cottonseed oil. Specifications
GOST 1129-93 Sunflower oil. Specifications*
________________
GOST R 52465-2005.
GOST 1168-86 Frozen fish. Specifications
GOST 1723-86 Fresh onion harvested and supplied. Specifications
GOST 3343-89 Concentrated tomato products. General specifications
GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Specifications
GOST 7587-71 Dried onion. Specifications**
________________
GOST R 52622-2006.
GOST 7825-96 Soybean oil. Specifications
GOST 8756.0-70 Canned food products. Sampling and preparing them for testing
GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers
GOST 8807-94 Mustard oil. Specifications
GOST 8808-2000 Corn oil. Specifications
GOST 10444.1-84 Canned food. Preparation of solutions of reagents, dyes, indicators and nutrient media used in microbiological analysis
GOST 10444.2-94 Food products. Methods for detection and quantification of Staphylococcus aureus***
________________
*** On the territory of the Russian Federation, GOST R 52815-2007 applies.
GOST 10444.7-86 Food products. Methods for the detection of botulinum toxins and Clostridium botulinum
GOST 10444.8-88 Food products. Method for determination of Bocillus cereus
GOST 10444.9-88 Food products. Method for determination of Clostridium perfringens
GOST 10444.11-89 Food products. Methods for determining lactic acid microorganisms
GOST 10444.12-88 Food products. Method for the determination of yeasts and molds
GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 11771-93 Canned fish and seafood products. Packaging and labeling
GOST 13830-97 Edible table salt. General specifications*
________________
* On the territory of the Russian Federation, GOST R 51574-2000 applies.
GOST 14192-96 Marking of goods
GOST 17594-81 Dry bay leaf. Specifications
GOST 20057-96 Frozen ocean fish. Specifications
GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications
GOST 24597-81 Packages of packaged goods. Main parameters and dimensions
GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements
GOST 26664-85 Canned fish and seafood products. Methods for determining organoleptic indicators, net weight and mass fraction of constituents
GOST 26668-85 Food and flavor products. Sampling methods for microbiological analyzes
GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26927-86 Food raw materials and products. Mercury determination method
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26931-86 Food raw materials and products. Methods for determining copper
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 26934-86 Food raw materials and products. Method for determination of zinc
GOST 26935-86 Canned food products. Tin determination method
GOST 27166-86 Fresh marketable onion. Specifications**
________________
** GOST R 51783-2001 is valid on the territory of the Russian Federation.
GOST 27207-87 Canned fish and seafood products. Method for determining table salt
GOST 29045-91 Spices. Fragrant pepper. Specifications
GOST 29050-91 Spices. Pepper black and white. Specifications
GOST 29053-91 Spices. Ground red pepper. Specifications
GOST 30425-97 Canned food. Method for determining industrial sterility
3 Classification
The range of canned food produced according to this standard:
- natural carp with the addition of oil;
- natural flounder with the addition of oil;
- sprat Caspian chopped natural with the addition of oil;
- natural ice fish with oil;
- pollock natural with the addition of oil;
- natural navaga with the addition of oil;
- natural burbot with the addition of oil;
- natural burbot with the addition of flavored oil;
- blue whiting natural with the addition of oil;
- natural pilengas with the addition of oil;
- natural saber fish with the addition of oil;
- Pacific saury natural with the addition of oil;
- natural bream with the addition of oil;
- natural catfish with the addition of oil;
- Atlantic sardine "Appetizing";
- natural Atlantic sardine with oil;
- natural sardinella with oil;
- natural Atlantic sardine with the addition of flavored oil;
- natural sardinella with the addition of flavored oil;
- natural Atlantic herring with oil;
- Atlantic mackerel "Appetizing";
- Atlantic mackerel "New";
- mackerel Atlantic natural with the addition of oil;
- mackerel Far East natural with the addition of oil;
- oceanic horse mackerel "Appetizing";
- natural oceanic horse mackerel "Fragrant";
- oceanic horse mackerel "New";
- natural oceanic horse mackerel with the addition of oil;
- natural silver carp with the addition of oil;
- pike natural with the addition of oil;
- natural cod with the addition of oil;
- natural hake with the addition of "Novinka" flavored oil
3.2 According to the standard, another range of canned food can be produced, if there is an assortment sign.
4 Technical requirements
4.1 Canned food must be manufactured in accordance with the requirements of this standard according to technological instructions in compliance with sanitary norms and rules approved in the prescribed manner.
4.2 Characteristics
4.2.1 The fish must be butchered, placed in jars with the addition of flavored or non-flavored vegetable oil, hermetically sealed and sterilized at a temperature above 100°C.
4.2.2 Canned food must meet the requirements of industrial sterility.
4.2.3 In terms of chemical parameters, canned food must comply with the standards specified in Table 1.
Table 1
Name of indicator | Test method |
|
Mass fraction of table salt, % |
4.2.4 In terms of safety indicators, canned food must comply with the hygienic requirements established by the state sanitary and epidemiological surveillance authorities.
4.2.5 In terms of organoleptic characteristics, canned food must meet the requirements specified in Table 2.
table 2
Name of indicator | Characteristic and norm |
Pleasant, characteristic of canned food of this type, without foreign taste and bitterness |
|
For canned food with the addition of flavored oil with a slight aftertaste of the constituent components |
|
Pleasant, characteristic of canned food of this type, without foreign smell. |
|
For preserves made with onions, dill, spices or flavored oil - with a slight aroma of the ingredients |
|
Consistency: | |
fish meat | Juicy. The horse mackerel may have dense |
Bones | Soft |
State: | |
Pieces and carcasses are whole. The cross section of pieces or portions of fish is even. |
|
Can be: |
|
Partial baking of meat and skin to the inner surface of the jar; |
|
A slight protrusion of the vertebral bone above the level of the meat; |
|
Small pieces of skin or meat at the lid and bottom in separate jars; |
|
Coagulated protein flakes; |
|
Breaking of individual pieces and carcasses of fish when laying out from a jar; |
|
Oblique cuts in separate pieces of fish. |
|
broth | Liquid with added oil, suspended protein particles, fish skin and crumbs |
fish meat | Peculiar to boiled meat of this type of fish. |
broth | Light coloured. May be: |
Changing the color of the broth when flavored oil is added; |
|
Slight haze from suspended protein particles |
|
Cutting characteristic | The head, entrails, "bugs" (bone formations), fins, black film are removed, blood clots are cleaned. |
Canned food may contain: |
|
Fins (except for the tail) in small fish with a carcass length of not more than 14 cm and in saury, sardine, sardinella, herring, mackerel, horse mackerel; |
|
Transverse incision of the abdomen near the anus when cutting fish without cutting the abdomen; |
|
Cutting characteristic | Cutting off the lower part of the abdomen; |
Remains of entrails, caviar or milk, black film in carcasses and in separate pieces of saury, sardine, sardinella, herring, mackerel, horse mackerel and hake |
|
The presence of scales | Removed. |
It is possible to leave scales in horse mackerel, mackerel, cod and hake; individual scales in sardinella, sardine |
|
Laying order | Pieces of fish should be tightly packed with a transverse cut to the bottom and lid of the jar. |
The height of pieces or portions of fish should be equal to the inner height of the jar or be 4-5 mm lower than it. |
|
Individual pieces of fish can be laid flat or in two rows. |
|
Carcasses of fish should be laid in parallel rows belly up or flat, or ring-shaped: the first row - backs down, the next - backs up with the head to the tail |
|
Presence of foreign matter | Not allowed |
4.3 Requirements for raw materials and materials
4.3.1 Raw materials used for the manufacture of canned food must be not lower than the first grade (if grades are available) and correspond to:
- raw fish - to the normative document;
- chilled fish - GOST 814;
- frozen fish - GOST 1168, GOST 20057, GOST 21230 and regulatory document;
- edible salt - GOST 13830;
- refined sunflower oil - GOST 1129;
- refined soybean oil - GOST 7825;
- refined corn oil - GOST 8808;
- mustard oil -
On February 16, in the SPC "Agropischeprom", in continuation of the food quality control program, a tasting of canned fish "Saury natural" and "Saury with added oil" was held.
Canned fish has been adding variety to our diet for a long time, and sometimes it replaces fresh fish for us, but let's try to figure it out how successfully.
According to the results of laboratory analyzes, all samples met the requirements of industrial sterility, and in terms of the content of toxic elements they also met the uniform sanitary-epidemiological and hygienic requirements for products (goods) subject to sanitary-epidemiological supervision (control) and the Sanitary-epidemiological rules and regulations "Hygienic requirements to food safety and nutritional value. SanPiN 2.3.2.1078-01”, therefore, all samples are safe for the consumer. The purchase of canned food was carried out in popular retail chains: Auchan LLC, Lubimiye Produkty LLC, O’KEY LLC, Tander CJSC (Magnit chain of stores), Iceberg shopping center.
A tasting commission was formed, the candidate of agricultural sciences, Artem Yuryevich Chukhlantsev, acted as the main expert. Together with his assistants - technologists of the canning industry - Marina Yuryevna Pavlova and Tatyana Alexandrovna Govorova, Artem Yuryevich compiled a tasting program during which a discussion of the criteria for evaluating the organoleptic indicators of products was held, after which the experts were able to begin assessing the visual attractiveness of the samples and the tasting itself.
The employees of the Research and Production Center were invited to evaluate the quality of canned food, among them - Professor, Doctor of Agricultural Sciences, Honored Worker of Science of the Russian Federation, Chairman of the Scientific and Technical Council of the SPC "Agropischeprom" - Mikhail Ivanovich Boldyrev.
A wide range of tasting samples, which has become a tradition at the SPC "Agropischeprom", included 22 items, of which 11 samples are "Natural Saury" and 11 samples are "Saury with Oil".
Despite the fact that all samples correspond to the indicators of the content of toxic elements, meet the unified sanitary-epidemiological and hygienic requirements for products, already on the first sample of saury, experts were faced with an unpleasant reality - the presence of acanthocephals - acanthocephals in canned food Echinorhynchus gadi and Radinorhynchus trachuri, which most often affects saury. Acanthocephalans are localized in the intestines of fish, sometimes in significant numbers. They are quite large in size, up to 13-35 mm long and 0.7-0.9 mm wide, have a long proboscis armed with hooks, with which they are attached to the walls of the intestine. Since the intestines are removed when cutting the fish, these helminths no longer pose any danger to humans. When preparing saury for canning and cutting it into pieces for laying in jars, sometimes violations are made, poorly washing the fish or leaving part of the intestine, and in such cases, scrawings are found in canned food. When opening the jar, right on the surface of its contents, red acanthocephalic helminths are found in the oil. Buying such canned food, buyers usually return them to the store. It is necessary to discard significant batches of canned food if, when opening the cans, more than 8 specimens of scrapers are found in the surface layer of oil. In order to prevent the acanthocephalans from getting into canned food, veterinary and sanitary control over the cutting of saury must be carefully carried out. When preparing it for canning, it is necessary to completely remove the intestines of the fish and thoroughly rinse the carcass, which guarantees the preparation of canned food of good quality, without the presence of helminths in them - acanthocephalans. It is worth noting that the first sample was not the only one.
Due to the fact that in the following samples of canned food: “Natural saury” of the trademarks “Dalmoreprodukt”, “Primrybsnab”, “Saury with the addition of oil” of the trademarks “Trading House Maritime Commonwealth”, “Dobroflot” (smoked in oil), “ Primrybsnab, acanthocephalans were found, the experts rejected them as not corresponding to organoleptic indicators, as a result of which they were not evaluated.
The rest of the samples were evaluated on a 5-point scale.
Unfortunately, not all canned food fully met the requirements of the organoleptic evaluation.
"Natural saury"
"Natural saury"
The leaders in the tasting of natural steel saury were three samples of canned food:
Pacific saury natural Trademark "MAYAK" - 4.18 points. Manufacturer: APK Slavyansky-2000 LLC, expiration date 24 months. Net weight 250 g. Natural saury Trademark "Every Day" - 4.06 points. Manufacturer: Balt-Fish plus LLC. Shelf life 3 years. Net weight 240 g. Saury in its own juice Trademark «FORTUNA» — 4.05 points. Manufacturer: Golden Prize Kenning Co Ltd. Thailand. Distributor in the Russian Federation: Mistral Trading LLC. Shelf life 4 years. Net weight 185 g. Net weight of the main product 130 g.
But, all canned food - tasting leaders have minor deviations from labeling standards.
The sample that scored the least number of points was Pacific saury natural Trademark "Sea Inside" - 3.74 points. Manufacturer: JSC "Yuzhmorrybflot", plant No. 13, Nakhodka. By order of Aquator LLC Shelf life 36 months. Net weight 240 g.
"Saira with oil"
"Saira with oil"
Pacific saury natural with added oil Trademark "DOBROFLOT" became the most distinguished product in terms of high quality, it scored 4.21 points. Manufacturer: ZAO Yuzhmorrybflot. Made at sea from freshly caught fish. Shelf life 3 years. Net weight 245 g. This type of canned food has become a leader with a worthy margin from competitors. Following it in terms of quality steel: Pacific natural saury with the addition of oil Trademark "Vkusnye konservy" - 3.8 points. Manufacturer IP Dunin G.E. Fish cannery No. E-90. Shelf life 24 months. Net weight 185 g. Saury with added oil Trademark "The Sea Inside" - 3.74 points. Manufacturer: CJSC PRDP "Preobrazhensky fish processing plant", Primorsky Krai. By order of Aquator LLC Shelf life 36 months. Net weight 250 g.
The sample lagging behind the others according to the results of the examination was the natural Pacific saury with the addition of oil Trademark "UNIMARKA" - 3.28 points. The products are made from frozen raw materials. Produced by Golden Prize Caning Co LTD. Importer in the Russian Federation LLC "Brigantina". Shelf life 3 years. Net weight 230 g.
All other canned foods were rated within 3.3 - 3.7 points, and correspond to organoleptic indicators with slight deviations. The labeling on some cans has drawbacks, the most common of which are: an unreadable label, the absence of a mark on the expiration date and storage conditions after opening the consumer packaging.
Summing up the results of the tasting, the expert committee formulated several basic recommendations for choosing canned food "Natural Saury" and "Saira in Oil". Standing in front of the counter in the store, you should not pay attention to the most beautiful, bright and expensive cans. After all, neither an attractive design, nor a high price guarantees the consumer that there will be no “pleasant” surprises in the jar, for example, acanthocephals - acanthocephalans, which, despite their safety for eating, not only spoil the appetite with their appearance, but also in the body of which heavy metals accumulate. The experts of the SPC "Agropischeprom" do not advise eating such products, it is better to dispose of the jar. In addition, it is worth paying attention to where the products are made, the closer the production is to the saury fishing grounds or the production is located directly at sea, the higher the likelihood that the raw materials will be of better quality and fresher.
And of course, after opening the jar, pay attention to the color, smell and consistency of canned food. If you feel an unpleasant odor or the color of the fill is too dark with a lot of sediment or an unnatural shade, if red-orange worms are visible on the surface - acanthocephalans, if the fish breaks badly when laid out of the jar and has a bitter unpleasant taste - it is better not to eat such products. SPC "Agropischeprom" continues its food quality control program and has prepared for you a lot of interesting and useful information about what is on the shelves of our stores!
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