1. SCOPE
This standard shall apply to crackers prepared from marine and freshwater fish, crustacean and molluscan shellfish. It does not include ready-to-eat fried as well as artificially flavoured fish, crustacean and molluscan shellfish crackers.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
The product is a traditional snack food made from fresh fish or frozen minced flesh of either marine (including both the red meat and white meat species) or freshwater fish, crustacean (including prawns and shrimps) and molluscan shellfish (including squids, cuttlefish, oysters, clams, mussels and cockles) as described in section 3.1 and other ingredients as described in section 3.2.
2.2 PROCESS DEFINITION
The product shall be prepared by mixing all the ingredients, forming, cooking, cooling, slicing and drying. The product prepared from frozen fish or frozen minced flesh may contain phosphate as food conditioner.
2.3 HANDLING PRACTICE
Fresh marine and freshwater fish, crustacean and molluscan shellfish shall be preserved immediately after harvesting by chilling or icing to bring its temperature down to 0°C (32°F) as quickly as possible as specified in the Recommended International Code of Practice for Fresh Fish (CAC/RCP 9-1976) by the Codex Alimentarius Commission, and kept at a temperature not to exceed 1.5°C (34.7°F) prior to processing. Frozen fish or frozen minced flesh shall be kept at a temperature not to exceed - 18°C (0°F) prior to use.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 RAW MATERIAL
Fresh marine and freshwater fish, crustacean and molluscan shellfish shall mean freshly caught, chilled or frozen marine and freshwater fish, crustacean and molluscan shellfish. Frozen minced flesh shall mean freshly caught, chilled or frozen marine and freshwater fish, crustacean and molluscan shellfish which has been appropriately processed. The marine and freshwater fish, crustacean and molluscan shellfish shall have a characteristic fresh appearance, colour and odour.
3.2 OTHER INGREDIENTS
Starch and/or flour, salt and potable water. Starch shall mean tapioca (Manihot sp.), sago (Metroxylon) starch and/or other suitable starches.
3.3 OPTIONAL INGREDIENTS
The product may contain sugar as well as permitted flavour enhancer, colouring and phosphate in accordance with the criteria in the General Principles for the Use of Food Additives (Preamble of the Codex General Standard for Food Additives (CODEX STAN 192-1995)) adopted by Codex Alimentarius Commission.
3.4 FINAL PRODUCT
3.4.1 The product shall display a uniform size, shape, colour, thickness and texture.
3.4.2 The product shall be free from any microbiological spoilage, any visible fungal growth, adulterants, foreign matter and other signs of spoilage.
3.4.3 The product shall comply with the requirements prescribed in Table 1.
Table 1: Requirements for Crackers From Marine and Freshwater Fish, Crustacean and Molluscan Shellfish
|
Characteristics |
Grade |
Fish |
Crustacean and Molluscan Shellfish |
|
Crude protein (N × 6.25), percent w/w min.
|
I |
12 |
8 |
|
II |
8 |
5 |
|
|
III |
5 |
2 |
|
|
Moisture content, percent w/w
|
I |
8 to 14 |
8 to 14 |
|
II |
|||
|
III |
|
Additives |
Maximum Level in the Final Product |
|
Food conditioner |
|
|
Polyphosphate |
Limited by GMP |
|
Flavour enhance |
|
|
621 Monosodium glutamate |
Limited by GMP |
5.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1985, Rev 2-1985), and the Recommended International Code of Practice for Fresh Fish (CAC/RCP 9 - 1976).
5.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
5.3 When tested by appropriate methods of sampling and examination, the product:
(a) shall be free from microorganisms or in amounts which may represent a hazard to health;6. PACKING(b) shall be free from parasites which may represent a hazard to health; and
(c) shall not contain any other substance originating from microorganisms in amounts which may represent a hazard to health.
6.1 The product shall be packed in a suitable packaging material which is moisture proof, gas impermeable and of transparent characteristics.
7. LABELLING
The provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985) shall be complied. In addition to the provisions, the following specific provisions apply:
7.1 THE NAME OF THE FOOD
The name of the product from marine and freshwater fish shall be “Fish Crackers” and those from crustacean and molluscan shellfish shall depict the common name of the species, like “Prawn Crackers” or “Squid Crackers”.
7.2 SCIENTIFIC AND COMMON NAMES
The scientific and common English names of marine fish, freshwater fish, crustacean and molluscan shellfish shall be declared.
7.3 GRADES
The package shall declare the grade as prescribed in Table 1.
7.4 ADDITIONAL REQUIREMENTS
The package shall bear clear directions for keeping the product from the time it is purchased from the retailer to the time of its use and directions for cooking.
8. SAMPLING AND ANALYSIS
8.1 SAMPLING
According to the Codex General Guidelines on Sampling[36].
8.2 DETERMINATION OF CRUDE PROTEIN
According to AOAC 920.87 or 960.52.
8.3 DETERMINATION OF MOISTURE[37]
According to AOAC 950.46B (air drying).
