When Is Frozen Pangasius Fillet Considered Defective?

The unit sample of frozen pangasius fillet is considered to have sensory defects when it exhibits one or more of the following characteristics:

Freezer burn:

- More than 10% of the surface area of one product unit shows excessive moisture loss, appearing as unusual white or yellow coloration, and penetrating deep into the product, which is difficult to remove with a knife or other sharp tool without affecting the external state of the product.

Foreign matter:

- Any substance present in the sample unit that is not part of the product and easily detectable, indicating non-compliance with good manufacturing and hygiene practices.

Bone remnants:

- In 1 kg of product sample, there is more than one bone with a length greater than or equal to 10 mm or a diameter greater than or equal to 1 mm; bones with a length less than or equal to 5 mm and a diameter less than 2 mm are not considered bone remnants. Bone fragments are overlooked if they are less than or equal to 2 mm in width or can be easily removed with a fingernail.

Red spots:

- The fillet meat of pangasius fish shows blood clots due to disease or mechanical damage during the transportation of raw materials or production.

Parasites:

- The presence of parasites with cyst diameters greater than 3 mm or non-encysted parasites with lengths greater than 10 mm.

Unusual odor and taste:

- The product is affected by unwanted, persistent, and easily recognizable odors or tastes, indicating spoilage or rancidity.

Refer to the acceptable levels of sensory defects at Circular 07/2017/TT-BNNPTNT which took effect from May 5, 2017.

- Thanh Lam -

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