1、CHAPTER 3, STANDARD 4FRESH AND FROZEN SCALLOP STANDARD第3章，標準4新鮮及冷凍扇貝柱標準1. INTRODUCTIONThis standard for fresh or frozen scallop meats, scallops with roe attached, and whole scallops derives its authority from the Fish Inspection Act and Regulations. It defines minimum acceptability for taint, decomp

2、osition, unwholesomeness and other requirements, other than weight, as defined in the Fish Inspection Act and Regulations and describes methods for determining that acceptability.1.導語該標準是基于魚類檢驗條例和規章，針對新鮮及冷凍扇貝肉，帶籽扇貝，以及整個扇貝的權威解釋。它定義了污物，腐爛，不健康以及其他要求的最小接受限值，除了重量與魚類檢驗條例和規章的定義相符外，同時也描述了決定該接受限值的檢驗方法。2. SCO

3、PEThis standard applies to all fresh or frozen or previously frozen shucked-scallop meats (adductor muscle) with or without roe attached and whole scallops from any species of the family Pectinidae. Fresh or frozen scallops shall be prepared from sound, wholesome raw material processed using good ma

4、nufacturing practices.Documents used to determine good manufacturing practice and compliance include:a) Recommended International Code of Practice - General Principles of Food Hygiene, CAC/RCP 1-1969 Rev. 1.b) Codex Alimentarius Sampling Plans for Prepackaged Foods (AQL 6.5) CAC/RM 42-1969.c) Recomm

5、ended International Code of Practice for Fresh Fish, CAC/RCP 9-1976.d) Recommended International Code of Practice for Frozen Fish, CAC/RCP 16-1978.e) Code of Practice - General Principles of Food Hygiene for Use by the Food Industry in Canada, Health Protection Branch, Health and Welfare Canada, 198

6、3. 2.范圍該標準適用于所有扇貝科中帶籽或不帶籽的新鮮及冷凍或事先冷凍的剝殼扇貝肉（肌肉柱）以及整個扇貝。新鮮或冷凍扇貝必須依照良好操作規范并使用健全的，有益健康的原料進行加工。用來制定良好操作規范和遵守規范的文件包括：A）推薦國際業務法規食品衛生學總則， CAC/RCP1-1969 Rev.1.B）食品法典委員會預包裝食物取樣計劃（AQL6.5） CAC/RM 42-1969.C）有關新鮮魚的推薦國際業務法規，CAC/RCP 9-1976.D）有關冷凍魚的推薦國際業務法規，CAC/RCP 16-1978.E）業務法規加拿大食品行業使用的食品衛生學總則，健康防護分部，加拿大健康與福利部，19

7、833. NOMENCLATUREThe name of the product shall be "Scallops" or "Scallop Meats" except as noted below:a) Scallops of the species Argopecten gibbus and Argopecten irradians shall be designated as "Calico Scallops" and "Bay Scallops" respectively.b) If desired,

8、"X Scallops" may be used where "X" is the name of a country or geographic area from which the scallops originate, or where "X" is the common name of the species.c) Whole scallops and scallops with roe attached shall be designated as such.d) Pieces of scallop meats shall

9、 be identified with an appropriate name such as "Scallop Pieces".e) Any descriptive terms used must accurately represent the contents of the container.f) Green Tube is defined as the rear portion of the intestinal tract which is normally green in colour but may be white or gray. g) Viscera

10、 is defined as all internal organs including roe, but does not include the rear portion of the intestinal tract, referred to as the "green tube".h) Adductor Muscle With Roe Attached: It is recognised that viscera for Adductor Muscle With Roe Attached means all viscera except the roe.3.命名：產

11、品名稱除以下規定外，應該命名為“扇貝”或“扇貝肉”：AArgopecten gibbus 和 Argopecten irradians 種的扇貝應該單獨命名為“印花扇貝”和“海灣扇貝”B如有要求，“X扇貝”可以用來命名扇貝，其中“X”是扇貝起源地的一個國家或地理區域的名稱，或者“X”是該種的普通名稱。C整個扇貝和帶籽扇貝依其性質命名D扇貝碎片應該用適當的名稱如“扇貝碎片”來命名。E任何對于容器內容物的描述術語都應該精確無誤F綠管被定義為腸道背側段，此部分通常情況下為綠色，但也可能是白色或灰色。G內臟的定義是對所有內臟器官，包括籽，但不包括腸道的背側段，即所說的“綠管”。H帶籽的閉殼肌：即除了籽

12、以外，閉殼肌不附帶其他內臟4. FORMS OF PRODUCT PRESENTATION4.1 Adductor Muscle Onlya) Fresh - Whole adductor muscles.b) IQF - Individually quick-frozen whole adductor muscles.c) Block - Whole adductor muscles frozen together in a uniform block.4.產品外觀：4.1 僅有閉殼肌A新鮮整個閉殼肌B單凍快速單凍整個閉殼肌C塊凍用某一模具將許多閉殼肌冷凍在一起4.2 Adductor Mu

13、scle with Roe Attacheda) Fresh - Whole adductor muscles with roe attached.b) IQF - Individually quick-frozen whole adductor muscles with roeattached.c) Block - Whole adductor muscles with roe attached frozen together ina uniform block.4.2 帶籽的閉殼肌A新鮮整個的帶籽閉殼肌B單凍快速單凍整個帶籽閉殼肌C塊凍用某一模具將許多帶籽閉殼肌冷凍在一起4.3 Whole

14、 Scallopsa) Fresh - Live scallops marketed in the shell.b) IQF - Individually quick-frozen whole scallops marketed in theshell.4.3 整個扇貝A新鮮市場上出售的整個帶殼活扇貝B單凍快速單凍市場出售的帶殼扇貝4.4 Other PresentationsAny other presentation of the product may be permitted provided that it:a) is sufficiently distinctive from th

15、e forms of presentation set outabove;b) meets all Canadian regulatory requirements; andc) is adequately described on the label and in accordance with allregulatory labelling requirements.4.4 其他外觀任何其他產品的外觀都可能得到成人，如果它：A是與以上的外觀形式所完全與眾不同的；B可以迎合所有加拿大人的調整需求；并且C標簽上能足夠得以描述，并按照所有調整標簽的要求。5. SAMPLINGThe sampli

16、ng and tolerance plans, found in the Sampling Section of the Fish Products Standards and Methods manual, shall be used to determine the acceptability of the lot. The sampling plans dictate the minimum sample size to be taken. If in the opinion of the inspector it is necessary to obtain more than the

17、 minimum sample size specified, the number of sample units taken must correspond to a sample size in the plan with a corresponding acceptance number.5.取樣水產品標準和方法手冊中建立的取樣和限量計劃，應該用來確定該批次的可接受程度。取樣計劃指定了所取樣本的最小規格。如果按照質檢員意見，需要獲得比最小樣本規格較多的數目，所取樣本的單位應與計劃中的某一樣本規格相當，隨之相應的是可接受的數目。 5.1 Sampling of lots for the

18、sensory examination of the product shall be in accordance with the FAO/WHO Codex Alimentarius Sampling Plan for Prepackaged Foods (AQL 6.5) (CAC/RM 42-1969) except that a lower acceptance number for decomposition shall be used as indicated in the sampling tables. The tables specify the minimum numbe

19、r of sample units to be used for the following types of inspections:5.1 產品感官檢驗的多批次取樣應該與FAO/WHO食品法典委員會關于預包裝食品（AQL6.5）（CAC/RM42-1969）取樣計劃相一致，而樣本表格中標識出的有關腐爛現象的某一較低的接受數值的除外。該表詳細說明了以下檢驗類型中應當使用到的最小樣本單位：a) Level I - Sensory examination of all products subject to inspection other than lots which are subject

20、 to re-inspection.a) 級別I-依照檢驗確定的所有產品的感官檢驗，而非依照復檢時確定的批次。b) Level II - Sensory examination of all products which are under re-inspection.b) 級別II-根據復檢，確定下來的所有產品的感官檢驗。5.2 Size of Sample UnitThe sample unit shall consist of a container of scallops and the entire contents thereof. For IQF and fresh bulk p

21、ackages 2.00 kilograms or greater, a 1 kilogram sub-sample of product may be obtained if the sub-sample is representative. When sub-samples are taken, each sub-sample shall be obtained from a different unit. If a representative sub-sample cannot be obtained the entire unit must be examined.5.2 樣本單位的

22、規格樣本單位應該由一個容器中的扇貝及它的其他全部內容所組成。對于2.00kg或以上的單凍和新鮮的散包裝扇貝，可以從該產品中取一個1kg的子樣本，如果子樣品能有代表性的話。當子樣本被抽取時，每一個子樣本應當從一個不同的單位中取出。如果不能獲得有代表性的子樣本，那么必須對整個單位進行檢查。6. DESCRIPTION OF DEFECTS6.1 TaintA unit will be considered tainted when more than 10% of the actual weight is affected by any of the following conditions:a)

23、 RancidOdour characterised by the distinct or persistent odour of oxidized oil; or Flavour characterised by that of oxidized oil which leaves a distinct bitter aftertaste.b) AbnormalDistinct and persistent uncharacteristic odours or flavours such as metallic, burnt or acrid and not defined as rancid

24、 or decomposed.6. 缺陷描述6.1 腐敗任何滿足下列條件，進而導致超過實際重量的10%時，將被視為一個腐敗單位：a) 餿味出現明顯的或持續不斷的油脂氧化氣味的氣味特征；或者油脂氧化后留下的獨特的苦味的特點。b) 異常獨特的和持續不斷的不典型的氣味或者滋味，例如金屬的，焚燒的或者辛辣的，且不是定義為變餿或腐爛的。6.2 DecompositionA unit will be considered decomposed when more than 10% of the actual weight is affected by the following condition:Odo

25、ur or Flavour Persistent, distinct and uncharacteristic odour or flavour associated with spoilage, including but not limited to the following: ammonia, bilge, faecal, fruity, hydrogen sulphide, musty, putrid, saltfish-like, vegetable, turnip or yeasty.6.2 腐爛任何滿足下列條件，進而導致超過實際重量的10%時，將被視為一個腐爛單位：與食品腐敗有

26、關，出現的氣味或滋味持久，獨特的及不典型的氣味或滋味，包括但不限于以下內容：氨，污水，糞便，果味，硫化氫，霉味，腐臭，類似咸魚臭味，蔬菜，白蘿卜或者酵母6.3 Taint/DecomposedA sample unit shall be classified as defective when more than 10% of the actual weight of the sample unit is affected by any combination of tainted or decomposed conditions.6.3 腐敗/腐爛任意的腐敗或腐爛條件組合，進而導致超過樣本單

27、位實際重量的10%時，該樣本單位應當歸類為不合格樣本6.4 Unwholesome6.4.1 Foreign Materiala) Critical Foreign MaterialA lot will be considered defective for all forms of product presentation when any of the following conditions are found:i) the presence of any material which poses a threat to human health (such as glass, etc.

28、); orii) distinct and persistent odour or flavour of any material which poses a threat to human health (such as solvents, fuel oil, etc.).b) Foreign MaterialA unit will be considered defective for all forms of product presentation when the following condition is found:the presence of readily detecta

29、ble material which has not been derived from scallops but does not pose a threat to human health (such as insect pieces, wood, etc., except sand and 3 4 6 Amend.no.7 21/06/00 seaweed as described below).c) Habitat-Related Foreign MaterialA unit will be considered defective for all forms of product p

30、resentation when any of the following conditions are found:i) piece(s) of seaweed which measures 25 mm in any dimension singularly or in combination, based on a unit size of 1 kg and pro-rated to smaller or larger sample units; orii) the presence of sand affecting more than 10% of the sample unit by

31、 weight.6.4 非衛生情況6.4.1 異物a) 關鍵異物對于所有形式的產品，出現任何下列條件時，該批次將被視為是有缺陷的i) 對人類健康構成威脅的任何材料的存在（例如玻璃，等）；或ii) 對人類健康構成威脅的任何材料的獨特的和持續不斷的氣味或滋味（例如溶劑，燃料油，等）b) 異物對于所有形式的產品，出現下列條件時，該單位將被視為是有缺陷的：非來源于扇貝，但對人類健康不構成威脅的，很容易檢測到的材料的存在（例如昆蟲肢體，木材，等，除沙子和下文中描述到的海藻外）c) 與產地有關的異物對于所有形式的產品，出現下列條件時，該單位將被視為是有缺陷的：i) 樣本單位規格是1公斤和按比例抽取的較小或

32、較大的樣本中，出現的海藻的段（部件），且在任何維度單獨或者組合測量滿25毫米；或ii) 沙子的存在下，影響超過10%（重量）的樣本單位6.4.2 Undesirable PartsA unit will be considered defective for all forms of product presentationwhen the following condition is found:piece(s) of shell fragments which measure greater than 10 mm in any dimension singularly or in comb

33、ination, based on a unit size of 1 kg and pro-rated to smaller or larger sample units.6.4.2 不良部件對于所有形式的產品，出現下列條件時，該單位將被視為是有缺陷的：樣本單位規格是1公斤和按比例抽取的較小或較大的樣本中，出現的貝殼碎片，且在任何維度單獨或者組合測量大于10毫米6.4.3 Other DefectsA lot will be considered defective for all forms of product presentation when any of the following

34、conditions are found:a) Moisture ContentScallop meats exceeding the action level of 81.0% for moisture content.b) Viscera Excluding Green TubeScallop meats, scallops with roe attached, and whole scallops must satisfy the requirement of the policy relating to biotoxins as determined by Health Canada

35、and documented in the CanadianGuidelines for Chemical Contaminants and Toxins in Fish and Fish Products, Fish Seafood and Production Division, Canadian Food Inspection Agency (see Appendix A).6.4.3 其他缺陷對于所有形式的產品，出現任何下列條件時，該批次將被視為是有缺陷的：a) 水分含量扇貝肉的實際水分超過其自身功能水分81%。b) 除去綠管的內臟扇貝肉，帶籽扇貝，及整殼扇貝必須滿足有關政策的要求，即

36、依照加拿大衛生部確定的生物毒素要求和加拿大食品檢驗局制定的加拿大行動綱領中關于魚類和魚類產品，水產品和加工生產的文件要求（見附件A）。The requirements of the Canadian Shellfish Sanitation Program (CSSP) to control marine biotoxins in Adductor Muscle With Roe Attached and Whole Scallops (live in shell) must also be satisfied.Note: The presence of a trace amount of m

37、embrane or a stain, due to viscera, roe, etc. is not a defect for the purpose of this standard.加拿大貝類衛生計劃（CSSP）來控制帶籽閉殼肌和整殼扇貝（帶殼活的）的海洋生物毒素的要求也必須滿足。注意：由于內臟，魚籽，等，導致薄膜或污垢的微量存在，不是本標準認為的缺陷。A unit will be considered defective for all forms of product presentation when any of the following conditions are fou

38、nd:對于所有形式的產品，出現下列條件時，該單位將被視為是有缺陷的：c) Workmanship Defect - Viscera Excluding Green TubeThe presence of viscera affecting more than 10% of the sample by weight, where it has been demonstrated that the toxicity associated with the viscera satisfies the requirements of the policy relating to biotoxins a

39、ccording to section 6.4.3 b).c）工藝缺陷除去綠管的內臟內臟的影響超過樣本重量的10%，并已被證明其與內臟有關的毒素，滿足在6.4.3b部分中描述的有關生物毒素的政策要求。d) Dehydration (Freezer Burn)i) Block: More than 10% of the surface area of the sample unit is affected by dehydration.ii) IQF: More than 10% of the scallops by weight, in the sample, are affected by

40、dehydration.d）脫水（風干）i) 塊凍：因脫水，導致超過樣本單位表面積10%以上ii) 單凍：因脫水，導致超過樣本重量10%以上的扇貝e) ParasitesFor packs of 1 kg and greater, when the number of parasites per kg of sample unit is equal to or greater than 2.For packs of less than 1 kg, when an average parasite per kg of the total sample is equal to or greater

41、 than 1.e）寄生蟲對于1kg及以上的包裝，樣本單位中每kg的寄生蟲數目大于或等于2對于1kg以下的包裝，所有樣本中每kg的平均寄生蟲數目大于或等于1Example:A sample consisting of 13 sample units each weighing 500 grams would be considered defective if 7 or more parasites were found.Total weight of sample: 500 g x 13 = 6.5 kgParasites per kilogram: 7 parasites/6.5 kg =

42、 1.07Calico Scallops: For the species Agropectin gibbus, the presence of parasites affecting equal to or greater than 10% of the sample by weight.f) Green TubeWhen the rear portion of the intestinal tract, the "green tube", is longer than the catch muscle and more than 10% by weight of the

43、 scallops in the pack are affected by the presence of the "greentube" (see Appendix B).例如：一個由13個樣本單位組成的樣本，每個重500g，如果發現有7個或者更多的寄生蟲，將被認為該樣本是有缺陷的。樣本總重量：500 g x 13 = 6.5 kg每kg中寄生蟲數目：7 個/6.5 kg = 1.07印花扇貝：對于品種Agropectin gibbus,寄生蟲的存在數量是大于或等于樣品重量的10%。f）綠管“綠管”在腸道的后部，比捕捉肌長，并且包裝中的扇貝超過重量的10%都受到“綠管”的

44、影響（見附件B）6.5 Standard of Identitya) Size DesignationWhen a count range is declared, a sample unit will be considered defective if the count is greater than the range specified on the label.6.5 身份標準a) 指定規格聲明一個計算范圍時，如果該計算大于標簽上標明的范圍，則該樣本單位將被視為是有缺陷的。b) Scallop MeatsA 5% tolerance by sample weight will be

45、 applied to the presence of pieces of scallop meats found in scallop packs. Product exceeding this tolerance shall be identified with an appropriate name such as "Scallop Pieces"."Scallop Pieces"When the product is graded according to count, a scallop is considered to be a scallo

46、p piece when the weight of the scallop piece is less than fifty percent (50%) of the average weight of ten (10) whole scallops representing the highest count in the pack. b）扇貝肉扇貝包裝中存在扇貝碎肉的重量，可以達到樣本重量的5%。產品超過該限值將被以“扇貝碎片”的名義而定義。“扇貝碎片”用計算產品等級級時，當扇貝碎片的的重量小于該包裝中最大計算量以10整個扇貝的平均重量的百分之五十（50%）時，該扇貝則被認為是一個扇貝碎

47、片。Example: 30-40 count pack Average weight of ten (10) whole scallops representing the highest count in the pack: In this example, add together the weight of ten whole scallops representing the 40 count and divide the total weight by ten. (11.4 + 11.6 + 11.4 + 11.6 + 11.8 + 11.6 + 11.8 + 11.6 + 11.6

48、 + 11.4)/10 = 11.58 grams Fifty percent (50%) of the average weight: 11.58 x .5 = 5.79 grams Scallop Piece: any piece of scallop less than 5.79 grams.When the product is not graded according to count, a scallop will be considered to be a scallop piece when the weight of the scallop piece is less tha

49、n fifty percent (50%) of the average weight of ten (10) whole scallops contained in the pack.Example: average weight of ten (10) whole scallops contained in the pack: Add together the weight of ten whole scallops in the pack and divide the total weight by ten. (9.1 + 9.3 + 9.5 + 9.5 + 9.4 + 9.6 + 9.

50、4 + 9.3 + 9.2 + 9.2)/10 = 9.35 grams fifty percent (50%) of the average weight: 9.35 x .5 = 4.67 grams- Scallop Piece: any scallop piece less than 4.67 grams.例如：30/40計數包裝該包裝中有代表性的最大計數量的10整個扇貝的平均重量：此例中，代表40計數的10整個扇貝加在一起的重量，并通過10來劃分總重量。(11.4 + 11.6 + 11.4 + 11.6 + 11.8 + 11.6 + 11.8 + 11.6 + 11.6 + 11

51、.4)/10 = 11.58 克平均重量的百分之五十：11.58 x0 .5 = 5.79 克扇貝碎片：任何一片扇貝碎片都必須小于5.79 克7. EXAMINATION METHODSThe methodology described in this section outlines the procedure for the examination of scallop products. The examination shall be made on final products in the fresh, frozen and/or defrosted state for taint

52、ed, decomposed or unwholesome conditions and for failure to meet standards ofIdentity.7. 檢測方法本屆中描述的方法概述了扇貝產品的檢驗程序。為了檢驗腐敗，腐爛或非衛生條件或沒有達到身份的要求，檢驗應在新鮮，冷凍和/或解凍狀態下，對最終產品進行檢驗。7.1 Examination for Frozen State DefectsThe frozen scallops in the container are examined for the presence of freezer burn, i.e., de

53、hydration which can only be removed with a knife or other sharp instrument.7.1 冷凍狀態缺陷的檢驗容器中冷凍扇貝一般會檢驗風干現象，例如，脫水只能用刀子或其他尖銳的工具去除掉。7.1.1 Dehydration - BlockThe area affected by dehydration is measured and the total surface area of the block is determined. Inspectors shall then determine the percent area

54、 affected by using the following calculation:% of dehydration = (Area affected /Total surface area)X1007.1.2 Dehydration - IQFIn the case of IQF scallops, the weight of individual scallops affectedby dehydration is determined. The total weight of scallops in the sampleunit is also determined. Inspec

55、tors shall then calculate the percentageof scallops affected by using the following calculation:% of scallops affected = (Weight of affected scallops/Weight of scallops in sample unit)X1007.1.1 脫水塊凍檢測因脫水受影響的面積和該塊凍的總的表面積來確定。檢驗員然后用下列公式來確定受影響的面積百分比：脫水%=（受影響面積/總表面積）X1007.1.2 脫水單凍在單凍扇貝情況下，用因脫水受影響的各個扇貝重量來

56、確定。樣本單位中扇貝的總的重量也是可以來確定的。檢驗員可以用下列公式來計算受影響的扇貝的百分比：扇貝受影響率%=（受影響的扇貝重量/樣本單位中扇貝重量）X1007.2 Examination of Fresh or Defrosted Scallop PacksThe fresh or defrosted sample unit is examined in its entirety for defects.7.2 新鮮哦或解凍的扇貝包裝的檢驗新鮮的或解凍的樣本單位作為一個整體檢驗其缺陷7.3 Determining the Cause for Rejection of a Sample Un

57、itScallops within the sample units shall be classified according to whether they are acceptable or not acceptable. If not acceptable, the scallops will be classified as decomposed, tainted or unwholesome. Should the scallops be both tainted and decomposed, for the purpose of the application of this

58、standard and the interpretation of the sampling plan,the scallops are deemed to be decomposed. In the case of tainted and/or decomposed scallops, the affected scallops are weighed to determine the percent of the sample unit which is affected in each category. The calculation is performed as follows:% Decomposed scallops = （Weight of scallops affected/Actual weight of sample）x 100% Tainted scallops = （Weight of scallops affected/