HERRING SALTED

Specifications

Official edition

Standartinform

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions” and GOST 1.2-97 “Interstate Standardization System. Interstate standards, rules and recommendations for interstate standardization. The order of development, adoption, application, updating and cancellation "

About the standard

1 DEVELOPED by the Interstate Technical Committee for Standardization MTK 300 “Fish Products, Food, Feed, Technical and Packaging”, the All-Russian Research Institute of Fisheries and Oceanography (VNIRO) and the Atlantic Research Institute of Fisheries and Oceanography (AtlantNIRO)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes No. 17 of April 1, 2004)

Short name of the country according to MK (ISO 3166) 004-97	Code of the country according to MK (ISO 3166) 004-97	Abbreviated name of the national standards body
Azerbaijan		Azgosstandart
		Armstate standard
Belarus		State Standard of the Republic of Belarus
		Gruzstandart
Kazakhstan		State Standard of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandart
		Moldovastandard
Russian Federation		Gosstandart of Russia
Tajikistan		T aji kstan dart
Turkmenistan		Main State Service "Turkmenstandartlary"
Uzbekistan		Uzgosstandart
		State Standard of Ukraine

4 Order federal agency on technical regulation and metrology dated September 14, 2004 No. 10-st interstate standard GOST 815-2004 was put into effect as a national standard Russian Federation since July 1, 2005

5 INSTEAD OF GOST 815-88

6 REVISION. January 2008

Information on the entry into force (termination) of this standard is published in the index "National Standards".

Information about changes to this standard is published in the index "National Standards", and the text of these changes - in the information indexes "National Standards". In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

In the Russian Federation, this standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

GOST 815-2004

INTERSTATE STANDARD

HERRING, SALTED Specifications

salted herrings. Specifications

Introduction date - 2005-07-01

1 area of use

This standard applies to salted herring of the following biological species:

Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;

Atlantic - Clupea harengus;

White Sea - Clupea pallasii marisalbi;

Caspian shad* - Alosa caspia;

Brazhnikovskaya * - Alosa brashnikovi;

Caspian blackback* - Alosa kesseri kesseri;

Pacific - Clupea pallasii.

2 Normative references

This standard uses normative references to the following interstate standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 814-96 Chilled fish. Specifications GOST 1341-97 Vegetable parchment. Specifications GOST 1368-2003 Fish. Length and weight GOST 1760-86 Subparchment. Specifications

GOST 2874-82** Drinking water. Hygiene requirements and quality control GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and products of their processing. Labeling and packaging

GOST 7631-85 Fish, marine mammals, marine invertebrates and products of their processing. Acceptance rules, organoleptic quality assessment methods, sampling methods for laboratory tests

GOST 7636-85 Fish, marine mammals, marine invertebrates and products of their processing. Analysis Methods

GOST 8273-75 Wrapping paper. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Specifications 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

* Caspian shad, Brazhnikovskaya herring and Caspian blackback herring 36 cm long or less have the trade name "Caspian herring".

** On the territory of the Russian Federation, GOST R 51232-98 applies.

Official edition

GOST 13356-84 Wooden boxes for fish industry products. Specifications GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications

GOST 13830-97* Food table salt. General specifications GOST 14192-96 Cargo marking

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage

GOST 23285-78 Transport packages for food products and glass containers. Specifications

GOST 24597-81 Packages of packaged goods. Main parameters and dimensions GOST 26663-85 Transport packages. Formation using packaging tools. Are common technical requirements

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 cultivation of microorganisms GOST 26927-86 Raw materials and food products. Methods for the determination of mercury

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. Method for determination of arsenic GOST 26931-86 Food raw materials and products. Methods for determination of copper GOST 26932-86 Raw materials and food products. Lead determination method GOST 26933-86 Food raw materials and products. Method for determination of cadmium GOST 26934-86 Food raw materials and products. Method for determination of zinc

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30518-97/GOST R 50474-93 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 30519-97/GOST R 50480-93 Food products. Method for detection of bacteria of the genus Salmonella

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

Note - When using this standard, it is advisable to check the validity of the reference standards according to the "National Standards" index, compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Main parameters and dimensions

The length or weight of salted herring must comply with GOST 1368.

The length of the herring, not specified in GOST 1368, must be, cm:

Atlantic herring, Pacific herring:

uncut or cut with the head - more than 17.0, carcasses, half-gutted carcasses - not less than 12.0;

White Sea herring whole - more than 13.0.

4 Technical requirements

4.1 Salted herring shall be manufactured in accordance with the requirements of this standard technological instructions in compliance with sanitary rules and norms approved in the prescribed manner.

* On the territory of the Russian Federation, GOST R 51574-2000 applies.

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean.

The remaining salted herrings are not divided by fat content.

4.2.2 According to the types of cutting, salted herring is produced in accordance with 4.2.2.1-4.2.2.11.

4.2.2.1 Whole - whole herring.

Azov-Black Sea and White Sea herring is produced only in uncut form.

4.2.2.2 Finned herring - a herring that has had its gills, pectoral fins removed with the adjoining part of the abdomen, pelvis and part of the entrails.

Gills, eggs or milk may be left.

4.2.2.3 Gilled - a herring from which the gills or gills and part of the entrails have been removed, the abdomen is intact.

4.2.2.4 Half-gutted - a herring in which the entrails have been partially removed through a transverse incision of the abdomen at the pectoral fins (not more than 3 cm).

Caviar or milk may be left.

4.2.2.5 Gutted with head - herring, cut along the abdomen between the pectoral fins from the pelvis to the anus; viscera, caviar or milk removed; blood clots cleared.

May be: gills removed; the cap is cut; an incision was made in the abdomen no more than 2 cm further than the anus.

Gutted with a head, Atlantic and Pacific herring are made.

4.2.2.6 Headless - a herring that has had its head, shoulder bones, pectoral fins and viscera removed, without an incision along the abdomen.

May be: the presence of remnants of the entrails, caviar or milk; removed head with pectoral fins and adjoining part of abdomen; transverse incision of the abdomen in the region of the anus.

4.2.2.7 Carcass - a herring from which the head with humerus bones, entrails, roe or milk have been removed; the thin abdominal part is cut in a straight line from the head section and further from the anus; the caudal fin is removed together with the caudal part at a distance of not more than 3 cm from the base of its middle rays; blood clots cleared.

The skin on the carcass may be removed.

4.2.2.8 Half-gutted carcass - decapitated herring, in which the caudal fin is removed together with the tail part at a distance of not more than 3 cm from the base of its middle rays.

A transverse incision of the abdomen in the region of the anus is allowed.

4.2.2.9 Fillets, with or without skin, are fish cut lengthwise along the backbone into two halves; head, spine, humerus and large costal bones, keel of abdomen, entrails, fins, black film removed; blood clots cleared.

Skinless fillets have had their skin removed.

4.2.2.10 Pieces - herring carcass, half-gutted carcass, cut into transverse pieces not less than 5 cm long; for products packed in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of dressing of salted herring - as agreed with the consumer and in accordance with the supply contract.

4.2.3 By quality, salted herring is divided into the first and second grades. Fillets of salted herring are not divided into varieties.

4.2.4 According to organoleptic, physical and chemical indicators, salted herring must comply with the requirements specified in Table 1.

Table 1

End of table 1

Name of indicator	Characteristics and norm for the variety
Name of indicator
External damage	No external damage.
	Allowed in one packing unit:
	Broken gill covers - no more than 15% of fish (according to

	Embracing traces;
	Downed scales;
		head injury;
	Cracks, cuts, skin breaks	slightly bulging abdomen
	no significant exposure	without dropout inner-
	viscera - no more than	tei - no more than 30% of fish
	12% of fish (by account)	(by account)
cutting	According to 4.2.2.1-4.2.2.11
Herring consistency:
lightly salted	Tender, juicy
slightly salted
medium-salty	Dense, juicy
strongly salted
		Allowed slightly
		weakened or dry
Taste and smell	Peculiar to salted herring, without foreign taste and smell.
		Slight odor allowed
		oxidized fat
Mass fraction of table salt,
%, in herring:
lightly salted	From 4 to 6 incl.
slightly salted
medium-salty
strongly salted
Mass fraction of fat for herring
Atlantic oily and quiet
ocean oil, %, not less than
Mass fraction of components
for products in banks, %, not less than:


Presence of foreign matter	Not allowed
(in consumer packaging)

4.2.5 In terms of safety indicators, salted herring must comply with the sanitary rules, norms and hygienic standards in force in the territory of the state that adopted the standard.

4.3 Requirements for raw materials and materials

4.3.1 Raw materials used for the manufacture of salted herring must meet the requirements of:

Raw herring - normative documents;

Chilled herring - GOST 814, other regulatory documents;

Frozen herring - normative documents;

Frozen herring - semi-finished product - regulatory documents;

Salted herring - semi-finished product - regulatory documents;

Food table salt - GOST 13830;

Drinking water - GOST 2874.

For the manufacture of salted herring fillet, raw materials not lower than the first grade are used (if varieties are available).

For the manufacture of carcasses and pieces, herring with mechanical damage can be used, but according to other quality indicators, it meets the requirements of the first grade. Damaged parts must be removed.

4.3.2 For the manufacture of low-salted products, only frozen fish is used.

4.3.3 Raw materials and materials, including those purchased by import, used for the manufacture of salted herring, in terms of safety must comply with the sanitary rules, norms and hygiene standards in force in the territory of the state that adopted the standard.

4.4 Marking

4.4.1 Mark containers with products - in accordance with GOST 7630, cans - in accordance with GOST 11771. The marking must contain one storage mode.

4.4.2 Transport marking - according to GOST 14192, GOST 7630.

4.5 Packaging

4.5.1 Salted herring is packed according to GOST 7630 in:

Wooden jellied barrels according to GOST 8777 with a capacity of not more than 50 dm3;

Dry wooden barrels according to GOST 8777 with a capacity of not more than 50 dm 3 using film liners according to regulatory documents;

Wooden jellied and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of not more than 50 dm 3 using film liners;

Reusable polyethylene barrels according to regulatory documents with a capacity of not more than 50 dm 3;

Wooden boxes in accordance with GOST 13356 or other regulatory documents with a product weight limit of 30 kg; lightly salted herring is packed in wooden boxes: Atlantic, Caspian (except Caspian blackback), Pacific;

Buckets made of polymeric materials according to regulatory documents with a capacity of not more than 20 dm 3;

Packages made of polymeric materials in accordance with regulatory documents with the use of substrates in accordance with regulatory documents or without substrates with actual net weight;

Shrink film according to the normative document with the use of substrates or without substrates, actual net weight;

Banks polymer according to regulatory documents with a capacity of not more than 2000 cm 3.

4.5.2 Pack salted herring in bags of polymeric materials in accordance with the instructions in force in the territory of the state that adopted the standard.

Packages of salted herring may contain a small amount of brine.

4.5.3 Maximum negative deviations of the net weight of products in a tare unit - according to the requirements of GOST 8.579.

Limit deviations of net weight in a unit of container,%:

3 - for products up to 0.5 kg inclusive;

1 - for products over 0.5 kg.

When sold at production sites, it is possible to pack packaged salted herring (in bags or shrink film) in wooden or polymer reusable boxes according to regulatory documents with a maximum product weight of 15 kg.

Before laying salted herring in them (except cans), wooden boxes are lined on all sides with parchment in accordance with GOST 1341 or sub-parchment in accordance with GOST 1760, or wrapping paper in accordance with GOST 8273.

Plastic and wooden reusable boxes should be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even dense mutually intersecting rows, backs down, the last row - backs up.

Rowless laying of salted herring with the help of vibrators is allowed.

Pieces of herring are placed: in buckets - in bulk with leveling in layers, in jars - flat or with a transverse cut to the bottom and lid.

Herring fillets are packed in plastic bags under vacuum with or without supports.

Barrels, buckets and jars with salted herring must be filled with brine or saline and tightly sealed.

4.5.6 Each packaging unit must contain salted herring of the same type, variety, one cut, degree of salinity and fat content, size group, one type of consumer packaging and method of packaging (with or without vacuum), one date of manufacture.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by account) of larger or smaller size or mass for fish subdivided by length or mass.

4.5.8 It is allowed to use other types of containers and packaging, including those purchased by import or made from imported materials, approved by the authorities and institutions of the state sanitary and epidemiological service for contact with this type of product, corresponding sanitary requirements and ensuring the safety and quality of products during transportation and storage.

The inner surface of metal cans and lids must be covered with varnish or enamel, or a mixture thereof, or other materials approved for use by bodies and institutions of the state sanitary and epidemiological service.

5 Acceptance rules

5.1 Acceptance rules - according to GOST 7631 *.

5.2 Control over the content of histamine, nitrosamines, pesticides, polychlorinated biphenyls, toxic elements and radionuclides is carried out in accordance with the procedure established by the manufacturer of the product in agreement with the authorities and institutions of the state sanitary and epidemiological service.

5.3 The frequency of microbiological control of products is established in accordance with the instructions in force in the territory of the state that adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, the presence of foreign impurities is established by the manufacturer.

6 Control methods

6.1 Sampling methods - according to GOST 7631 *, GOST 26668, instructions.

Preparation of samples for determining physical and chemical indicators - according to GOST 7631, toxic elements - according to GOST 26929, for microbiological analyzes - according to GOST 26669 and instructions.

Cultivation of microorganisms - according to GOST 26670, preparation of solutions of reagents, paints, indicators and nutrient media for microbiological analyzes - according to the instructions.

7 Transport and storage

7.1 Transport

7.1.1 Salted herrings are transported by all modes of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4 °C to minus 8 °C.

Transportation of products intended for shipment to the regions of the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

7.1.2 Packing - according to GOST 23285, GOST 26663.

The main parameters and dimensions of the packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Store salted herring, no more than:

At temperatures from minus 2 °С to minus 8 °С:

30 days - pieces in buckets and jars,

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except lightly salted ones);

At temperatures from minus 4 °С to minus 8 °С:

1 month - slightly salted in boxes,

6 months - slightly salted in barrels,

8 months - medium salted in barrels;

Packed in bags under vacuum:

15 days - fillet of Atlantic and Pacific herring fat, slightly and medium salted,

35 days - Atlantic and Pacific fat herring, White Sea low- and medium-salted herring;

Packed in bags without vacuum:

15 days - Atlantic fatty herring, slightly and medium salted,

5 days - Pacific herring, fatty, low- and medium-salted;

At temperatures from 0 °С to minus 8 °С:

9 months - hard-salted in barrels.

The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is set by the manufacturer, indicating the mode of storage *.

* Valid on the territory of the Russian Federation.

Annex A (informative)

List of regulatory documents in force on the territory of the Russian Federation

GOST R 51232-98 GOST R 51301-99

GOST R 51574-2000 SanPiN 2.1.4.1074-2001

SanPiN 2.3.2.1078-2001 SanPiN 2.3.2.1280-2003 SanPiN 3.2.569-96

Drinking water. General requirements to the organization and methods of quality control

Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

Food table salt. Specifications

Drinking water. Hygienic requirements for water quality centralized systems drinking water supply. Quality control

Instructions for packaging fish food products in bags and liners made of film materials. Approved by Roskomrybolovstvo on January 22, 1996.

Instruction* for sanitary and microbiological control of production food products from fish and marine invertebrates. Approved by the Ministry of Health of the USSR on February 22, 1991 No. 5319-91 and the Ministry of Fisheries of the USSR on November 18, 1990

* Valid in the countries of the Interstate Council for Standardization, Metrology and Certification.

UDC 664.951.2:006.354 MKS 67.120.30 N25 OKP 92 6902

Keywords: salted herring, safety, technical requirements, acceptance rules, control methods, transportation and storage

Uel. oven l. 1.40. Uch.-ed. l. 0.95. Circulation 128 copies. Zach. 102

FSUE STANDARTINFORM, 123995 Moscow, Granatny per., 4. vwwv.gostinfo.ru Typed into FSUE STANDARTINFORM on a PC.

Printed in the branch of FSUE "STANDARTINFORM" - type. "Moscow printer", 105062 Moscow, Lyalin per., 6

GOST 815-2004 Salted herring. Specifications

Adopted April 01, 2004
Interstate Council for Standardization, Metrology and Certification

GOST 815-2004
Group H25
INTERSTATE STANDARD
HERRING SALTED
Specifications
salted herrings.
Specifications
ISS 67.120.30
OKP 92 6902
Introduction date 2005-07-01
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-97 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. The procedure for developing, adopting, application, renewal and cancellation
About the standard
1 DEVELOPED by the Interstate Technical Committee for Standardization MTK 300 "Fish Products, Food, Feed, Technical and Packaging", the All-Russian Research Institute of Fisheries and Oceanography (VNIRO) and the Atlantic Research Institute of Fisheries and Oceanography (AtlantNIRO)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (minutes N 17 of April 1, 2004)
Voted for the adoption of the standard:
4 By order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 N 10-st, the interstate standard GOST 815-2004 was put into effect directly as the national standard of the Russian Federation from July 1, 2005.
5 INSTEAD OF GOST 815-88
Information on the entry into force (termination) of this standard is published in the index "National Standards".
Information about changes to this standard is published in the "National Standards" index, and the text of these changes - in the "National Standards" information indexes. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"
1 area of use
This standard applies to salted herring of the following biological species:
Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;
Atlantic - Clupea harengus;
White Sea - Clupea pallasii marisalbi;
Caspian shad* - Alosa caspia;
Brazhnikovskaya * - Alosa brashnikovi;
Caspian blackback* - Alosa kesseri kesseri;
Pacific - Clupea pallasii.
_______________
* Caspian shad, Brazhnikovskaya herring and Caspian black-backed herring 36 cm long or less have the trade name "Caspian herring".
2 Normative references
This standard uses normative references to the following interstate standards and classifiers:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST 814-96 Chilled fish. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1368-2003 Fish. Length and weight
GOST 1760-86 Subparchment. Specifications
GOST 2874-82 Drinking water. Hygiene requirements and quality control
GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and products of their processing. Labeling and packaging
GOST 7631-85 Fish, marine mammals, marine invertebrates and products of their processing. Acceptance rules, organoleptic quality assessment methods, sampling methods for laboratory tests
GOST 7636-85 Fish, marine mammals, marine invertebrates and products of their processing. Analysis Methods
GOST 8273-75 Wrapping paper. Specifications
GOST 8777-80 Wooden jellied and dry barrels. Specifications
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 13356-84 Wooden boxes for fish industry products. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13830-97* Food table salt. General specifications

________________
* On the territory of the Russian Federation, GOST R 51574-2000 applies. - Note "CODE".

______________
* Valid on the territory of the Russian Federation.

Instructions for packaging fish food products in bags and liners made of film materials. Approved by Roskomrybolovstvo on January 22, 1996.
Instruction* on sanitary and microbiological control of the production of food products from fish and marine invertebrates. Approved by the Ministry of Health of the USSR on February 22, 1991 N 5319-91 and by the Ministry of Fisheries of the USSR on November 18, 1990

_______________
* Valid in the countries of the Interstate Council for Standardization, Metrology and Certification.

The text of the document is verified by:
official publication
M. : IPK Publishing house of standards, 2004

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Applies to salted herring of the following biological species:

White Sea - Clupea pallasil marisalbi;

Caspian shad - Alosa caspia;

Brazhnikovskaya - Alosa brashnikovi;

Caspian blackback - Alosa kesseri kesseri;

Reissue. January 2008

1 area of use

3 Main parameters and dimensions

4 Technical requirements

5 Acceptance rules

6 Control methods

7 Transport and storage

Annex A (informative) List of regulatory documents in force on the territory of the Russian Federation

This GOST is in:

Organizations:

01.04.2004	Approved	17
14.09.2004	Approved	10-st
	Published	2007
	Published	2006
	Published	2004
	Designed
	Designed
	Designed
	Published	2008

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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

GOST

INTERSTATE 815-

standard 2004

HERRING SALTED

Specifications

Official edition

Foreword

About the standard

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes No. 17 of April 1, 2004)

Short country name no MK (ISO 3166) 004-97	Stramya code no MK (ISO 3166) 004-97	Abbreviated name of National Standards Body
Azerbaijan		Azgosstandart
		Armstate standard
Belarus		State Standard of the Republic of Belarus
		Gruestaidart
Kazakhstan		State Standard of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandart
		Moldovastandard
Russian Federation		Gosstandart of Russia
Tajikistan		Tajik standard
Turkmenistan		Main State Service "Turkmenstandartlary"
Uzbekistan		Uzgosstandart
		State Standard of Ukraine

4 By order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 No. 10-st, the interstate standard GOST 815-2004 was put into effect as the national standard of the Russian Federation from July 1, 2005.

6 REVISION. January 2008

Information on the entry into force (termination) of this standard is published in the index "National Standards".

In the Russian Federation, this standard cannot be fully or partially reproduced. replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

INTERSTATE STANDARD

HERRING, SALTED Specifications

salted herrings. Specifications

Introduction date - 2005-07-01

1 area of use

This standard applies to salted herring of the following biological species:

Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;

Atlantic - Clupea harengus;

White Sea - Clupea pallasii marisalbi;

Caspian shad* - Alosa caspia;

Brazhnikovskaya * - Alosa brashnikovi;

Caspian blackback* - Alosa kesseri kesseri;

Pacific - Clupea pallasii.

This standard uses normative references to the following interstate standards:

Herring length not specified in GOST 1368. should be, see:

Atlantic herring, Pacific herring:

uncut or cut with the head - more than 17.0. carcasses, half-gutted carcasses - not less than 12.0;

White Sea herring uncut - more than 13.0.

4 Technical requirements

4.1 Salted herring must be produced in accordance with the requirements of this standard according to technological instructions in compliance with sanitary rules and norms approved in the prescribed manner.

On the territory of the Russian Federation, GOST R 51574-2000 is valid.

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean.

The remaining salted herrings are not divided by fat content.

4.2.2 According to the types of cutting, salted herring is produced in accordance with 4.2.2.1-4.2.2.11.

4.2.2.1 Whole - whole herring.

Azov-Black Sea and White Sea herring is produced only in uncut form.

4.2.2.2 Finned herring - a herring that has had its gills, pectoral fins removed with the adjoining part of the abdomen, pelvis and part of the entrails.

Gills, eggs or milk may be left.

4.2.2.3 Gilled - a herring from which the gills or gills and part of the entrails have been removed, the abdomen is intact.

4.2.2.4 Half-gutted - a herring in which the entrails have been partially removed through a transverse incision of the abdomen at the pectoral fins (not more than 3 cm).

Caviar or milk may be left.

4.2.2.5 Gutted with head - herring, cut along the abdomen between the pectoral fins from the pelvis to the anus; viscera, caviar or milk removed; blood clots cleared.

Can be; gills removed; the cap is cut; an incision was made in the abdomen no more than 2 cm further than the anus.

Gutted with a head, Atlantic and Pacific herring are made.

4.2 2.6 Headless - a herring, in which the head with humerus bones, pectoral fins and a bunch of viscera has been removed without an incision along the abdomen.

May be: the presence of remnants of the entrails, caviar or milk; removed head with pectoral fins and adjoining part of abdomen; transverse incision of the abdomen in the region of the anus.

The skin on the carcass may be removed.

4.2.2 8 Half-gutted carcass - decapitated herring, in which the caudal fin is removed together with the tail part at a distance of not more than 3 cm from the base of its middle rays.

A transverse incision of the abdomen in the region of the anus is allowed.

4.2.2 9 Fillets, skinned or skinless - fish cut lengthwise along the backbone into two halves; head, spine, humerus and large costal bones, keel of abdomen, entrails, fins, black film removed; blood clots cleared.

Skinless fillets have had their skin removed.

4.2.2.10 Pieces - herring carcass, half-gutted carcass. cut into transverse pieces at least 5 cm long; for products packed in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of dressing of salted herring - as agreed with the consumer and in accordance with the supply contract.

4.2.3 By quality, salted herring is divided into the first and second grades. Fillets of salted herring are not divided into varieties.

4.2.4 According to organoleptic, physical and chemical indicators, salted herring must comply with the requirements specified in Table 1.

End of table 1

	Characteristics and norm for the variety
pai coating indicators
External damage	No external damage.
	Allowed in one packing unit:
	Broken gill covers to the account); Traces of wrapping; Scales broken.	and - not more than 15% of the fish (for * head damage;
	Cracks, cuts, skin breaks	slightly bulging abdomen
	no significant exposure	without prolapse of internal
	viscera - no more than	tei - no more than 30% of fish
	12% of fish (by account)	(by account)
cutting	According to 4.2.2.1-4.2.2.1
Herring consistency:
lightly salted	Tender.juicy
slightly salted
mean solar	Dense, juicy
krelkosalenny	Slightly weakened or dryish is allowed
Taste and halls	Peculiar to salted herring, without foreign taste and smell. A slight smell of oxidized fat is allowed
Mass fraction of table salt. %. in herring:
lightly salted	4 to 6 ON
slightly salted
medium-salty
Strongly salted
Mass fraction of fat for Atlantic oily and quiet herring
ocean oil. %. at least
Mass fraction of components for products in banks. %, not less than:


Presence of foreign matter	Not allowed
(in consumer packaging)

4.2.5 In terms of safety indicators, salted herring must comply with the sanitary rules, norms and hygienic standards in force in the territory of the state that adopted the standard.

4.3 Requirements for raw materials and materials

4.3.1 Raw materials used for the manufacture of salted herring must meet the requirements of:

Raw herring - regulatory documents:

For the manufacture of salted herring fillet, raw materials not lower than the first grade are used (if varieties are available).

4.3.2 For the manufacture of low-salted products, only frozen fish is used.

Wooden jellied and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of not more than 50 dm 3 using film liners;

Reusable polyethylene barrels according to regulatory documents with a capacity of not more than 50 dm 3;

Limit deviations of net weight in a unit of container,%:

3 - for products up to 0.5 kg inclusive;

1 - for products over 0.5 kg.

Before laying salted herring in them (except cans), wooden boxes are lined on all sides with parchment according to GOST 1341 or subparchment according to GOST 1760, or wrapping paper according to GOST 8273.

Plastic and wooden reusable boxes should be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even dense mutually intersecting rows, backs down, the last row - backs up.

Rowless laying of salted herring with the help of vibrators is allowed.

Pieces of herring are placed: in buckets - in bulk with leveling in layers, in jars - flat or with a transverse cut to the bottom and lid.

Herring fillets are packed in plastic bags under vacuum with or without supports.

Barrels, buckets and jars with salted herring must be filled with brine or saline and tightly sealed.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by account) of a larger or smaller size or mass for fish. divided by length or mass.

4.5.8 It is allowed to use other types of containers and packaging, including those purchased by import or made from imported materials, approved by the authorities and institutions of the State Sanitary and Epidemiological Service for contact with this type of product, meeting sanitary requirements and ensuring the safety and quality of products during transportation and storage.

5 Acceptance rules

5.2 Control over the content of histamine, nitrosamines, pesticides, polychlorinated biphenyls. toxic elements and radionuclides are carried out in accordance with the procedure established by the manufacturer of products in agreement with the bodies and institutions of the state sanitary and epidemiological service.

5.3 The frequency of microbiological control of products is set in accordance with the instructions. operating in the territory of the state that adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, the presence of foreign impurities is established by the manufacturer.

GOST 7631

7.1 Transport

7.1.1 Salted herrings are transported by all modes of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4 °C to minus 8 °C.

Transportation of products intended for shipment to the regions of the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

The main parameters and dimensions of the packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Store salted herring, no more than:

At temperatures from minus 2 °С to minus 8 °С:

30 days - pieces in buckets and jars.

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except lightly salted ones);

At temperatures from minus 4 °C to minus 8 C:

1 month - slightly salted in boxes.

6 months - slightly salted in barrels.

8 months - medium salted in barrels;

Packed in bags under vacuum:

15 days - fillet of Atlantic and Pacific herring fat, slightly and medium salted,

35 days - Atlantic and Pacific fat herring, White Sea low- and medium-salted herring;

Packed in bags without vacuum:

15 days - Atlantic fatty herring, slightly and medium salted,

5 days - Pacific herring, fatty, low- and medium-salted;

At temperatures from 0°C to minus 8°C:

9 months - hard-salted in barrels.

The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is set by the manufacturer, indicating the mode of storage *.

Operates on the territory of the Russian Federation.

Annex A (informative)

List of regulatory documents in force on the territory of the Russian Federation

Drinking water. General requirements for the organization and methods of quality control

Food products and food raw materials. Inversion-ox-amperometric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

Salted herring, GOST 815-2004

Classifier State Standards. GOST 815-2004: Salted herring. Specifications. KGS: Food and flavor products, Fish and fish products. GOSTs. Salted herring. Specifications. class=text>

GOST 815-2004

Salted herring. Specifications

GOST 815-2004
Group H25

INTERSTATE STANDARD

HERRING SALTED

Specifications

salted herrings.
Specifications

ISS 67.120.30
OKP 92 6902

Introduction date 2005-07-01

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-97 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. The procedure for developing, adopting, application, renewal and cancellation
About the standard

1 DEVELOPED by the Interstate Technical Committee for Standardization MTK 300 "Fish Products, Food, Feed, Technical and Packaging", the All-Russian Research Institute of Fisheries and Oceanography (VNIRO) and the Atlantic Research Institute of Fisheries and Oceanography (AtlantNIRO)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (minutes N 17 of April 1, 2004)
Voted for the adoption of the standard:

Short name of the country according to MK (ISO 3166) 004-97	Country code according to MK (ISO 3166) 004-97	Abbreviated name of the national standards body
Azerbaijan		Azgosstandart
Armenia		Armstate standard
Belarus		State Standard of the Republic of Belarus
Georgia		Gruzstandard
Kazakhstan		State Standard of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandart
Moldova		Moldovastandard
Russian Federation		Gosstandart of Russia
Tajikistan		Tajikstandart
Turkmenistan		Main State Service "Turkmenstandartlary"
Uzbekistan		Uzgosstandart
Ukraine		State Standard of Ukraine

4 By order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 N 10-st, the interstate standard GOST 815-2004 was put into effect directly as the national standard of the Russian Federation from July 1, 2005.

5 INSTEAD OF GOST 815-88
Information on the entry into force (termination) of this standard is published in the index "National Standards".
Information about changes to this standard is published in the "National Standards" index, and the text of these changes - in the "National Standards" information indexes. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

1 area of use

This standard applies to salted herring of the following biological species:
Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;
Atlantic - Clupea harengus;
White Sea - Clupea pallasii marisalbi;
Caspian shad* - Alosa caspia;
Brazhnikovskaya * - Alosa brashnikovi;
Caspian blackback* - Alosa kesseri kesseri;
Pacific - Clupea pallasii.
_______________
* Caspian shad, Brazhnikovskaya herring and Caspian black-backed herring 36 cm long or less have the trade name "Caspian herring".

2 Normative references

This standard uses normative references to the following interstate standards and classifiers:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST 814-96 Chilled fish. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 1368-2003 Fish. Length and weight
GOST 1760-86 Subparchment. Specifications
GOST 2874-82 Drinking water. Hygiene requirements and quality control
GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and products of their processing. Labeling and packaging
GOST 7631-85 Fish, marine mammals, marine invertebrates and products of their processing. Acceptance rules, organoleptic quality assessment methods, sampling methods for laboratory tests
GOST 7636-85 Fish, marine mammals, marine invertebrates and products of their processing. Analysis Methods
GOST 8273-75 Wrapping paper. Specifications
GOST 8777-80 Wooden jellied and dry barrels. Specifications
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 13356-84 Wooden boxes for fish industry products. Specifications
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13830-97* Food table salt. General specifications
________________
* On the territory of the Russian Federation, GOST R 51574-2000 applies. - Note.

GOST 14192-96 Marking of goods
GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage
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 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 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30518-97/GOST R 50474-93 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)
GOST 30519-97/GOST R 50480-93 Food products. Method for detection of bacteria of the genus Salmonella
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
MK (ISO 3166) 004-97 Interstate classifier of countries of the world
Note - When using this standard, it is advisable to check the validity of reference standards and classifiers according to the "National Standards" index, compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference document is replaced (modified), then when using this standard, you should be guided by the replaced (modified) standard. If the referenced document is canceled without replacement, the provision in which the link to it is given applies to the extent that this link is not affected.

3 Main parameters and dimensions

The length or weight of salted herring must comply with GOST 1368.
The length of the herring, not specified in GOST 1368, must be, cm:
- Atlantic herring, Pacific herring:
uncut or butchered with a head - more than 17.0,
carcasses, half-gutted carcasses - not less than 12.0;
- White Sea herring whole - more than 13.0.

4 Technical requirements

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean.
The remaining salted herrings are not divided by fat content.

4.2.2 According to the types of cutting, salted herring is produced in accordance with 4.2.2.1-4.2.2.11.

4.2.2.1 Whole - whole herring.
Azov-Black Sea and White Sea herring is produced only in uncut form.

4.2.2.2 Finned herring - a herring that has had its gills, pectoral fins removed with the adjoining part of the abdomen, pelvis and part of the entrails.
Gills, eggs or milk may be left.

4.2.2.3 Gilled - a herring from which the gills or gills and part of the entrails have been removed, the abdomen is intact.

4.2.2.4 Half-gutted - a herring in which the entrails have been partially removed through a transverse incision of the abdomen at the pectoral fins (not more than 3 cm).
Caviar or milk may be left.

4.2.2.5 Gutted with head - herring, cut along the abdomen between the pectoral fins from the pelvis to the anus; viscera, caviar or milk removed; blood clots cleared.
May be: gills removed; the cap is cut; an incision was made in the abdomen no more than 2 cm further than the anus.
Gutted with a head, Atlantic and Pacific herring are made.

4.2.2.6 Headless - a herring that has had its head, shoulder bones, pectoral fins and viscera removed, without an incision along the abdomen.
May be: the presence of remnants of the entrails, caviar or milk; removed head with pectoral fins and adjoining part of abdomen; transverse incision of the abdomen in the region of the anus.

4.2.2.8 Half-gutted carcass - decapitated herring, in which the caudal fin is removed together with the tail part at a distance of not more than 3 cm from the base of its middle rays.
A transverse incision of the abdomen in the region of the anus is allowed.

4.2.2.10 Pieces - herring carcass, half-gutted carcass, cut into transverse pieces not less than 5 cm long; for products packed in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of dressing of salted herring - as agreed with the consumer and in accordance with the supply contract.

4.2.3 By quality, salted herring is divided into the first and second grades. Fillets of salted herring are not divided into varieties.

4.2.4 According to organoleptic, physical and chemical indicators, salted herring must comply with the requirements specified in Table 1.

Table 1

Name of indicator	Characteristics and norm for the variety
	first	second
Appearance	The surface is clean, the color characteristic of this species.
	Can be:
	Insignificant sediment of protein substances on the surface;
	Easily removable yellowish coating on the surface;
		tarnished surface;
		Slight subcutaneous fat oxidation, not penetrated into the meat
External damage	No external damage.
	Allowed in one packing unit:
	Broken gill covers - no more than 15% of fish (in a row);
	Embracing traces;
	Downed scales;
		head injury;
	Cracks, cuts, skin breaks, slightly burst abdomen:
	without significant exposure of the viscera - no more than 12% of the fish (in a row)	without loss of entrails - no more than 30% of fish (in a row)
cutting	According to 4.2.2.1-4.2.2.11
Herring consistency:
lightly salted	Tender, juicy
slightly salted
medium-salty	Dense, juicy
strongly salted	Dense.
		Slightly weakened or dryish is allowed
Taste and smell	Peculiar to salted herring, without foreign taste and smell.
		A slight smell of oxidized fat is allowed
Mass fraction of table salt, %, in herring:
lightly salted	From 4 to 6 incl.
slightly salted	St. 6 "8"
medium-salty
strongly salted
Mass fraction of fat for Atlantic oily and Pacific oily herring, %, not less than
Mass fraction of components for products in cans, %, not less than:

brine
The presence of impurities (in consumer packaging)	Not allowed

4.2.5 In terms of safety indicators, salted herring must comply with the sanitary rules, norms and hygienic standards in force in the territory of the state that adopted the standard.

4.3 Requirements for raw materials and materials

4.3.1 Raw materials used for the manufacture of salted herring must meet the requirements of:
- raw herring - normative documents;
- chilled herring - GOST 814, other regulatory documents;
- frozen herring - normative documents;
- frozen herring - semi-finished product - regulatory documents;
- salted herring - semi-finished product - regulatory documents;
- edible salt - GOST 13830;
- drinking water - GOST 2874.
For the manufacture of salted herring fillet, raw materials not lower than the first grade are used (if varieties are available).
For the manufacture of carcasses and pieces, herring with mechanical damage can be used, but according to other quality indicators, it meets the requirements of the first grade. Damaged parts must be removed.

4.3.2 For the manufacture of low-salted products, only frozen fish is used.

4.4 Marking

4.4.1 Mark containers with products - in accordance with GOST 7630, cans - in accordance with GOST 11771. The marking must contain one storage mode.

4.4.2 Transport marking - according to GOST 14192, GOST 7630.

4.5 Packaging

4.5.1 Salted herring is packed according to GOST 7630 in:
- wooden jellied barrels according to GOST 8777 with a capacity of not more than 50 dm3;
- wooden dry-packed barrels in accordance with GOST 8777 with a capacity of not more than 50 dm3 using film liners according to regulatory documents;
- wooden jellied and dry barrels, used, repaired, intended for reuse, according to regulatory documents with a capacity of not more than 50 dm 3 using film liners;
- reusable polyethylene barrels according to regulatory documents with a capacity of not more than 50 dm3;
- wooden boxes in accordance with GOST 13356 or other regulatory documents with a product weight limit of 30 kg; lightly salted herring is packed in wooden boxes: Atlantic, Caspian (except Caspian blackback), Pacific;
- buckets made of polymeric materials according to regulatory documents with a capacity of not more than 20 dm3;
- packages of polymeric materials according to regulatory documents with the use of substrates according to regulatory documents or without substrates with actual net weight;
- shrink film according to the normative document with the use of substrates or without substrates, actual net weight;
- polymer cans according to regulatory documents with a capacity of not more than 2000 cm3.

4.5.2 Pack salted herring in bags of polymeric materials in accordance with the instructions in force in the territory of the state that adopted the standard.
Packages of salted herring may contain a small amount of brine.

4.5.3 Maximum negative deviations of the net weight of products in a tare unit - according to the requirements of GOST 8.579.
Limit deviations of net weight in a unit of container,%:
+3 - for products up to 0.5 kg inclusive;
+1 - for products over 0.5 kg.

4.5.4 Salted herring packed in consumer containers must be packed in wooden boxes with a product weight limit of 30 kg or in corrugated cardboard boxes in accordance with GOST 13516 with a product weight limit of 25 kg.
When sold at production sites, it is possible to pack packaged salted herring (in bags or shrink film) in wooden or polymer reusable boxes according to regulatory documents with a maximum product weight of 15 kg.
Before laying salted herring in them (except cans), wooden boxes are lined on all sides with parchment in accordance with GOST 1341 or sub-parchment in accordance with GOST 1760, or wrapping paper in accordance with GOST 8273.
Plastic and wooden reusable boxes should be closed with removable lids.

4.5.5 Salted herring is placed in barrels, boxes, buckets in even dense mutually intersecting rows, backs down, the last row - backs up.
Rowless laying of salted herring with the help of vibrators is allowed.
Pieces of herring are placed: in buckets - in bulk with leveling in layers, in jars - flat or with a transverse cut to the bottom and lid.
Herring fillets are packed in plastic bags under vacuum with or without supports.
Barrels, buckets and jars with salted herring must be filled with brine or saline and tightly sealed.

4.5.7 Each packaging unit may contain no more than 2% of salted herring (by account) of larger or smaller size or mass for fish classified by length or mass.

4.5.8 It is allowed to use other types of containers and packaging, including those purchased by import or made from imported materials, approved by the authorities and institutions of the State Sanitary and Epidemiological Service for contact with this type of product, meeting sanitary requirements and ensuring the safety and quality of products during transportation and storage.

4.5.9 Containers and packaging materials, including imported ones, used for packaging salted herring, must be durable, clean, dry, without foreign smell and made of materials approved for contact with food by the authorities and institutions of the state sanitary and epidemiological services.
The inner surface of metal cans and lids must be covered with varnish or enamel, or a mixture thereof, or other materials approved for use by bodies and institutions of the state sanitary and epidemiological service.

5 Acceptance rules

5.1 Acceptance rules - according to GOST 7631.

5.3 The frequency of microbiological control of products is established in accordance with the instructions in force in the territory of the state that adopted the standard.

5.4 The frequency of determining the mass fraction of table salt, mass fraction of fat, mass fraction of components, the presence of foreign impurities is established by the manufacturer.

6 Control methods

6.1 Sampling methods - according to GOST 7631, GOST 26668, instructions.
Preparation of samples for determining physical and chemical indicators - according to GOST 7631, toxic elements - according to GOST 26929, for microbiological analyzes - according to GOST 26669 and instructions.
Cultivation of microorganisms - according to GOST 26670, preparation of solutions of reagents, paints, indicators and nutrient media for microbiological analyzes - according to the instructions.

7 Transport and storage

7.1 Transport

7.1.1 Salted herrings are transported by all modes of transport in accordance with the rules for the transportation of perishable goods at temperatures from minus 4 °C to minus 8 °C.
Transportation of products intended for shipment to the regions of the Far North and equivalent areas is carried out in accordance with the requirements of GOST 15846.

7.1.2 Packing - according to GOST 23285, GOST 26663.
The main parameters and dimensions of the packages are in accordance with GOST 24597.

7.2 Storage

7.2.1 Store salted herring, no more than:
- at temperatures from minus 2 °С to minus 8 °С:

30 days - pieces in buckets and jars,

40 days - lightly salted in barrels and buckets,

90 days - in buckets (except lightly salted ones);
- at temperatures from minus 4 °С to minus 8 °С:

1 month - slightly salted in boxes,

6 months - slightly salted in barrels,

8 months - medium salted in barrels;
- packaged in bags under vacuum:

15 days - fillet of Atlantic and Pacific herring fat, slightly and medium salted,

35 days - Atlantic and Pacific fat herring, White Sea low- and medium-salted herring;
- Packed in bags without vacuum:

15 days - Atlantic fatty herring, slightly and medium salted,

5 days - Pacific herring, fatty, low- and medium-salted;
- at temperatures from 0 °С to minus 8 °С:

9 months - hard-salted in barrels.
The shelf life of salted herring is set from the date of manufacture.

7.2.2 The shelf life of salted herring is set by the manufacturer, indicating the mode of storage *.
______________
* Valid on the territory of the Russian Federation.

Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated September 14, 2004 N 10-st

Interstate standard GOST 815-2004

"SALTED HERRING. SPECIFICATIONS"

salted herrings. Specifications

Instead of GOST 815-88

Foreword

Information on the entry into force (termination) of this standard is published in the index "National Standards".

Information about changes to this standard is published in the "National Standards" index, and the text of these changes - in the "National Standards" information indexes. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

1 area of use

This standard applies to salted herring of the following biological species:

Azov-Black Sea (Don, Dnieper, Danube, Kerch) - Alosa pontica;

Atlantic - Clupea harengus;

White Sea - Clupea pallasii marisalbi;

Caspian shad* - Alosa caspia;

Brazhnikovskaya * - Alosa brashnikovi;

Caspian blackback* - Alosa kesseri kesseri;

Pacific - Clupea pallasii.

2 Normative references

This standard uses normative references to the following interstate standards and classifiers:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 814-96 Chilled fish. Specifications

GOST 1341-97 Vegetable parchment. Specifications

GOST 1368-2003 Fish. Length and weight

GOST 1760-86 Subparchment. Specifications

GOST 2874-82 Drinking water. Hygiene requirements and quality control

GOST 7630-96 Fish, marine mammals, marine invertebrates, algae and products of their processing. Labeling and packaging

GOST 7631-85 Fish, marine mammals, marine invertebrates and products of their processing. Acceptance rules, organoleptic quality assessment methods, sampling methods for laboratory tests

GOST 7636-85 Fish, marine mammals, marine invertebrates and products of their processing. Analysis Methods

GOST 8273-75 Wrapping paper. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Specifications

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 13356-84 Wooden boxes for fish industry products. Specifications

GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications

GOST 13830-97 Edible table salt. General specifications

GOST 14192-96 Marking of goods

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage

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 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 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30518-97/GOST R 50474-93 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 30519-97/GOST R 50480-93 Food products. Method for detection of bacteria of the genus Salmonella

GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method

MK (ISO 3166) 004-97 Interstate classifier of countries of the world

Note - When using this standard, it is advisable to check the validity of reference standards and classifiers according to the "National Standards" index, compiled as of January 1 of the current year, and according to the corresponding information indexes published in the current year. If the reference document is replaced (modified), then when using this standard, you should be guided by the replaced (modified) standard. If the referenced document is canceled without replacement, the provision in which the link to it is given applies to the extent that this link is not affected.

3 Main parameters and dimensions

The length or weight of salted herring must comply with GOST 1368.

The length of the herring, not specified in GOST 1368, must be, cm:

Atlantic herring, Pacific herring:

undivided or butchered with a head - more than 17, 0,

carcasses, half-gutted carcasses - not less than 12.0;

White Sea herring undivided - more than 13.0.

4 Technical requirements

4.2 Characteristics

4.2.1 Salted Atlantic and Pacific herring are divided into fatty and lean. The remaining salted herrings are not divided by fat content.

4.2.2 According to the types of cutting, salted herring is produced in accordance with 4.2.2.1 - 4.2.2.11.

4.2.2.1 Undivided - whole herring.

Azov-Black Sea and White Sea herring is produced only in undivided form.

4.2.2.2 Finned herring - a herring that has had its gills, pectoral fins removed with the adjoining part of the abdomen, pelvis and part of the entrails.

Gills, eggs or milk may be left.

4.2.2.3 Gilled - a herring from which the gills or gills and part of the entrails have been removed, the abdomen is intact.

4.2.2.4 Half-gutted - a herring in which the entrails have been partially removed through a transverse incision of the abdomen at the pectoral fins (not more than 3 cm).

Caviar or milk may be left.

4.2.2.5 Gutted with head - herring, cut along the abdomen between the pectoral fins from the pelvis to the anus; viscera, caviar or milk removed; blood clots cleared.

May be: gills removed; the cap is cut; an incision was made in the abdomen no more than 2 cm further than the anus.

Gutted with a head, Atlantic and Pacific herring are made.

4.2.2.6 Headless - a herring that has had its head, shoulder bones, pectoral fins and viscera removed, without an incision along the abdomen.

May be: the presence of remnants of the entrails, caviar or milk; removed head with pectoral fins and adjoining part of abdomen; transverse incision of the abdomen in the region of the anus.

The skin on the carcass may be removed.

4.2.2.8 Half-gutted carcass - decapitated herring, in which the caudal fin is removed together with the tail part at a distance of not more than 3 cm from the base of its middle rays.

A transverse incision of the abdomen in the region of the anus is allowed.

Skinless fillets have had their skin removed.

4.2.2.10 Pieces - herring carcass, half-gutted carcass, cut into transverse pieces not less than 5 cm long; for products packed in cans - a length equal to the internal height of the can.

4.2.2.11 Other types of dressing of salted herring - as agreed with the consumer and in accordance with the supply contract.

4.2.3 By quality, salted herring is divided into the first and second grades. Fillets of salted herring are not divided into varieties.

4.2.4 According to organoleptic, physical and chemical indicators, salted herring must comply with the requirements specified in Table 1.

Table 1

Name of indicator	Characteristics and norm for the variety

Appearance	The surface is clean, the color characteristic of this species.
	Can be:
	Insignificant sediment of protein substances on the surface;
	Easily removable yellowish coating on the surface;
		tarnished surface;
		Slight subcutaneous fat oxidation, not penetrated into the meat
External damage	No external damage.
	Allowed in one packing unit:
	Broken gill covers - no more than 15% of fish (in a row);
	Embracing traces;
	Downed scales;	head injury;
	Cracks, cuts, skin breaks, slightly burst abdomen:
	without significant exposure of the viscera - no more than 12% of the fish (in a row)	without loss of entrails - no more than 30% of fish (in a row)
cutting	According to 4.2.2.1 - 4.2.2.11
Herring consistency:
lightly salted	Tender, juicy
slightly salted
medium-salty	Dense, juicy
strongly salted
		Slightly weakened or dryish is allowed
Taste and smell	Peculiar to salted herring, without foreign taste and smell
		A slight smell of oxidized fat is allowed
Mass fraction of table salt, %, in herring:
lightly salted	From 4 to 6 incl.
slightly salted
medium-salty
strongly salted
Mass fraction of fat for Atlantic oily and Pacific oily herring, %, not less than
Mass fraction of components for products in cans, %, not less than:


The presence of impurities (in consumer packaging)	Not allowed

4.2.5 In terms of safety indicators, salted herring must comply with the sanitary rules, norms and hygienic standards in force in the territory of the state that adopted the standard.

4.3 Requirements for raw materials and materials

4.3.1 Raw materials used for the manufacture of salted herring must meet the requirements of:

Raw herring - regulatory documents;