GB/T 18108-2024鮮海水魚通則

ICS

67.120.30

CCS

B50

中華人民共和國國家標(biāo)準(zhǔn)

GB/T18108—2024

代替GB/T18108—2019

鮮海水魚通則

Generalprincipleoffreshmarinefish

2024-09-29發(fā)布2025-04-01實(shí)施

國家市場(chǎng)監(jiān)督管理總局發(fā)布

國家標(biāo)準(zhǔn)化管理委員會(huì)

GB/T18108—2024

目次

前言

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Ⅲ

1

范圍

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2

規(guī)范性引用文件

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3

術(shù)語和定義

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4

要求

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4.1

生產(chǎn)用水

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4.2

感官要求

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4.3

理化指標(biāo)

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5

試驗(yàn)方法

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5.1

感官檢驗(yàn)

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5.2

理化檢驗(yàn)

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6

檢驗(yàn)規(guī)則

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3

6.1

組批規(guī)則

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6.2

抽樣方法

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6.3

判定規(guī)則

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3

7

標(biāo)識(shí)、包裝、運(yùn)輸、貯存

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3

7.1

標(biāo)識(shí)

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3

7.2

包裝

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3

7.3

運(yùn)輸

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7.4

貯存

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Ⅰ

GB/T18108—2024

前言

本文件按照GB/T1.1—2020《標(biāo)準(zhǔn)化工作導(dǎo)則第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

本文件代替GB/T18108—2019《鮮海水魚通則》，與GB/T18108—2019相比，除結(jié)構(gòu)調(diào)整和編

輯性改動(dòng)外，主要技術(shù)變化如下：

—?jiǎng)h除了涉及食品安全的指標(biāo)及相關(guān)內(nèi)容（見2019年版的3.3、3.4、4.4、4.5、6.1.2）；

—更改了感官要求及相應(yīng)的試驗(yàn)方法（見4.2、5.1，2019年版的3.2、4.1）；

—?jiǎng)h除了凈含量的要求及相應(yīng)的試驗(yàn)方法（見2019年版的3.5、4.6）；

—更改了生產(chǎn)用水的具體要求（見4.1，2019年版的3.1）；

—更改了感官要求中外觀的具體指標(biāo)（見表1，2009年版的表1）；

—更改了常規(guī)試驗(yàn)中氣味評(píng)定的具體方法（見5.1.1，2019年版的4.1.1）；

—更改了蒸煮試驗(yàn)的具體要求，細(xì)化了具體方法（見5.1.2,2009年版的4.1.2）；

—更改了判定規(guī)則的具體要求（見6.3,2019年版的5.2）；

—更改了標(biāo)識(shí)的具體要求（見7.1,2019年版的6.1.2、6.1.3）；

—更改了包裝的具體要求（見7.2,2019年版的6.2）；

—更改了運(yùn)輸中的溫度要求（見7.3,2019年版的6.3）；

—更改了儲(chǔ)存的溫度指標(biāo)（見7.4,2019年版的6.4）。

請(qǐng)注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機(jī)構(gòu)不承擔(dān)識(shí)別專利的責(zé)任。

本文件由中華人民共和國農(nóng)業(yè)農(nóng)村部提出。

本文件由全國水產(chǎn)標(biāo)準(zhǔn)化技術(shù)委員會(huì)（SAC/TC156）歸口。

本文件起草單位：中國水產(chǎn)科學(xué)研究院黃海水產(chǎn)研究所、中國海洋大學(xué)、臨沂大學(xué)、山東好當(dāng)家集

團(tuán)有限公司、唐山海都水產(chǎn)食品有限公司、福建省水產(chǎn)技術(shù)推廣總站、青島海洋食品營養(yǎng)與健康創(chuàng)新研

究院、泉州海洋生物產(chǎn)業(yè)研究院、中國水產(chǎn)科學(xué)研究院南海水產(chǎn)研究所。

本文件主要起草人：李娜、王聯(lián)珠、江艷華、李振興、朱文嘉、郭瑩瑩、姚琳、曹立民、孫永軍、

劉云國、李衛(wèi)東、陳燕婷、馮婷玉、李若姝、潘創(chuàng)、曲夢(mèng)、米娜莎、鞠文明、張海恩、龍曉珊。

本文件及其所替代文件的歷次版本發(fā)布情況為：

—2000年首次發(fā)布為GB/T18108—2000，2008年第一次修訂，2019年第二次修訂；

—本次為第三次修訂。

Ⅲ

GB/T18108—2024

鮮海水魚通則

1范圍

本文件規(guī)定了鮮海水魚的生產(chǎn)用水、感官和理化指標(biāo)等要求，描述了相應(yīng)的試驗(yàn)方法，并規(guī)定了檢

驗(yàn)規(guī)則、標(biāo)識(shí)、包裝、運(yùn)輸和貯存的要求。

本文件適用于捕獲后未經(jīng)加工處理的鮮海水魚、冰鮮海水魚和僅去內(nèi)臟且未做其他處理的鮮海水

魚。去魚鱗、頭、內(nèi)臟且未做其他處理的鮮海水魚可參照?qǐng)?zhí)行。

2規(guī)范性引用文件

下列文件中的內(nèi)容通過文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文

件，僅該日期對(duì)應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用

于本文件。

GB5009.228食品安全國家標(biāo)準(zhǔn)食品中揮發(fā)性鹽基氮的測(cè)定

GB5749生活飲用水衛(wèi)生標(biāo)準(zhǔn)

GB/T30891水產(chǎn)品抽樣規(guī)范

SC/T3035水產(chǎn)品包裝、標(biāo)識(shí)通則

3術(shù)語和定義

本文件沒有需要界定的術(shù)語和定義。

4要求

4.1生產(chǎn)用水

生產(chǎn)用水應(yīng)為飲用水或清潔海水。飲用水應(yīng)符合GB5749的規(guī)定，清潔海水應(yīng)符合GB5749中微生

物的要求且不含異物。

4.2感官要求

應(yīng)符合表1的規(guī)定。