29/12/2023 15:08

What is puffed dried catfish? Sensory criteria, physico-chemical standards, and heavy metal limits of puffed dried catfish in Vietnam

INDEX OF THE ARTICLE

1. What is puffed dried catfish?
2. Sensory criteria, physico-chemical standards, and heavy metal limits of puffed dried catfish in Vietnam
3. Requirements for packaging, labeling, storage, and transportation of puffed dried catfish in Vietnam

What is puffed dried catfish? Sensory criteria, physico-chemical standards, and heavy metal limits of puffed dried catfish in Vietnam

What must puffed dried catfish look like to be delicious? Are there any standards? “Bao An-Hanoi”

Hello, Lawnet would like to answer as follows:

1. What is puffed dried catfish?

According to TCVN 11880:2017, the definition of puffed dried catfish is as follows:

Dried puffed catfish is a dried fish product prepared by soaking fresh catfish fillets in water and then salting and drying them to a moisture content of 35% to 45%. The product must be heat-processed before use.

Ingredients to make puffed dried catfish are:

- catfish raw materials used for processing must ensure quality and safety for food processing.

- Salt must meet the requirements in TCVN 3974:2015.

- Water used to soak fish must meet regulations for water used in food processing, according to current regulations.

2. Sensory criteria, physico-chemical standards, and heavy metal limits of puffed dried catfish in Vietnam

Sensory criteria for puffed dried catfish are specified in TCVN 11880:2017 as follows:

Criteria	Requirements
1. External form	Fish fillets or fish sticks are dry and puffy after frying
2. Color	Characteristic yellow color of the product
3. Smell	Characteristic smell of the product
4. Foreign impurities visible to the naked eye	Must not have

At the same time, TCVN 11880:2017 clearly stipulates the physical and chemical criteria of puffed dried catfish, specifically:

Critria	Level
1. Moisture content, % mass	from 35 to 45
2. Peroxide value of separated fat, milliequivalents (meq) of active oxygen per kilogram of product, not greater than	8
3. Ash content insoluble in hydrochloric acid, % mass calculated on dry matter, not greater	1.5
4. Volatile basic nitrogen content, mg/kg, not more	350

Maximum limits of heavy metals for ready-to-eat seasoned dried squid and fish are specified as follows:

Criteria	Maximum level, mg/kg
1. Cadmium	0.05
2. Lead	0.3
3. Mercury	0.5
4. Methylmercury	1.0

3. Requirements for packaging, labeling, storage, and transportation of puffed dried catfish in Vietnam

- Requirements for packaging of puffed dried catfish: Packaging of dried puffed catfish must be clean, dry, durable, and ensure hygiene and safety. Packaging must be made from materials suitable for the intended use, ensure food safety, and not contain toxins or odors that affect the product.

- Labeling requirements: product labeling according to TCVN 7087:2013.

- Requirements for preservation and transportation: means of transportation and preservation of puffed dried catfish must be dry and clean without strange odors, must ensure moisture resistance, and must maintain product quality. Do not transport and store puffed dried catfish mixed with other goods that may affect product quality.

Note:

This standard applies to puffed dried catfish products, which must be heated before use.

This standard does not apply to dried catfish products (specified in TCVN 10734:2015) or instant seasoned dried catfish products (specified in TCVN 6175:2017).

More details can be found in TCVN 11880:2017.

- This English translation is for reference purposes only and not a definitive translation of the original Vietnamese texts;
- Articles may be compiled from a variety of sources;
- Applicable Terms may have expired at the time you are reading;
- If you have any questions about the copyright of the article, please contact us via email banquyen@lawnet.vn

Bui Thi Nhu Y

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