STANDARD FOR QUICK FROZEN FISH FILLETS

CODEX STAN 190 – 1995

Adopted in 1995. Amendments 2011, 2013, 2014.

 CODEX STAN 190-1995 2

1. SCOPE
This standard applies to quick frozen fillets of fish as defined below and offered for direct consumption
without further processing. It does not apply to products indicated as intended for further processing or for
other industrial purposes.
2. DESCRIPTION
2.1 Product Definition
Quick frozen fillets are slices of fish of irregular size and shape which are removed from the carcass of the
same species of fish suitable for human consumption by cuts made parallel to the backbone and sections of
such fillets cut so as to facilitate packing, and processed in accordance with the process definitions given in
Section 2.2.
2.2 Process Definition
The product after any suitable preparation shall be subjected to a freezing process and shall comply with the
conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in such a
way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process
shall not be regarded as complete unless and until the product temperature has reached -18ºC (0ºF) or
colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to
maintain the quality during transportation, storage and distribution.
These products shall be processed and packaged so as to minimize dehydration and oxidation.
The recognized practice of repacking quick frozen products under controlled conditions which will maintain
the quality of the product, followed by the reapplication of the quick freezing process as defined, is permitted.
2.3 Presentation
Any presentation of the product shall be permitted provided that it:
(a) meets all requirements of this standard, and
(b) is adequately described on the label to avoid confusing or misleading the consumer.
Fillets may be presented as boneless, provided that boning has been completed including the removal of pin-
bones.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Fish
Quick frozen fish fillets shall be prepared from sound fish which are of a quality fit to be sold fresh for human
consumption.
3.2 Glazing
If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be clean
sea-water. Potable water is fresh-water fit for human consumption. Standards of potability shall not be less
than those contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality".
Clean sea-water is sea-water which meets the same microbiological standards as potable water and is free
from objectionable substances.
3.3 Other Ingredients
All other ingredients used shall be of food grade quality and conform to all applicable Codex standards.
3.4 Decomposition
The products shall not contain more than 10 mg/100 g of histamine based on the average of the sample unit
tested. This shall apply only to species of Clupeidae, Scombridae, Scombresocidae, Pomatomidae and
Coryphaenedae families.
3.5 Final Product
Products shall meet the requirements of this standard when lots examined in accordance with Section 9
comply with the provisions set out in Section 8. Products shall be examined by the methods given in
Section 7.
 CODEX STAN 190-1995 3

4. FOOD ADDITIVES
Only the use of the following additives is permitted.

Humectants – Moisture/Water Retention Agents

INS Number Additive Name Maximum Level in Product
339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate 2200 mg/kg as phosphorus,
singly or in combination
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vii) Calcium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
542 Bone phosphate

401 Sodium alginate GMP

Antioxidants
INS Number Additive Name Maximum Level in Product
301 Sodium ascorbate GMP
303 Potassium ascorbate GMP

5. HYGIENE
It is recommended that the products covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), the
Code of Practice for Fish and Fishery Products, the Code of Practice for the Processing and Handling of
Quick Frozen Foods (CAC/RCP 8-1976) and other relevant Codex Codes of Hygienic Practice and Codes of
Practice.
The products should comply with any microbiological criteria established in accordance with the Principles
and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods
(CAC/GL 21-1997).
 CODEX STAN 190-1995 4

When tested by appropriate methods of sampling and examination prescribed by the Codex Alimentarius
Commission, the product:
(i) shall be free from microorganisms or substances originating from microorganisms in amounts
which may present a hazard to health in accordance with standards established by the Codex
Alimentarius Commission;
(ii) shall not contain histamine that exceeds 20 mg/100 g. This applies only to species of Clupeidae,
Scombridae, Scombresocidae, Pomatomidae and Coryphaenedae families;
(iii) shall not contain any other substance in amounts which may present a hazard to health in
accordance with standards established by the Codex Alimentarius Commission.
6. LABELLING
In addition to the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985), the
following specific provisions apply:
6.1 Name of the Food
The name of the product as declared on the label shall be "... fillets" or "fillets of ..." according to the law,
custom or practice in the country in which the product is to be distributed.
There shall appear on the label reference to the form of presentation in close proximity to the name of the
food in such additional words or phrases that will avoid misleading or confusing the consumer.
The term "quick frozen", shall also appear on the label, except that the term "frozen" may be applied in
countries where this term is customarily used for describing the product processed in accordance with
subsection 2.2 of this standard.
The label shall state that the product should be maintained under conditions that will maintain the quality
during transportation, storage and distribution.
If the product has been glazed with sea-water, a statement to this effect shall be made.
6.2 Net Contents (Glazed Products)
Where the food has been glazed the declaration of net contents of the food shall be exclusive of the glaze.
6.3 Storage Instructions
The label shall include terms to indicate that the product shall be stored at a temperature of -18º C or colder.
6.4 Labelling of Non-retail Containers
Information on the above provisions shall be given either on the container or in accompanying documents,
except that the name of the product, lot identification, and the name and address of the manufacturer or
packer as well as storage instructions, shall appear on the container.
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an
identification mark provided that such a mark is clearly identifiable with the accompanying documents.
7. SAMPLING, EXAMINATION AND ANALYSES
7.1 Sampling
(i) Sampling of lots for examination of the product shall be in accordance with an appropiate sampling
plan with an AQL of 6.5. A sample unit is the primary container or for individually quick frozen
products is at least a 1 kg portion of the sample unit.
(ii) Sampling of lots for examination of net weight shall be carried out in accordance with an
appropriate sampling plan meeting the criteria established by the Codex Alimentarius Commission.
7.2 Sensory and Physical Examination
Samples taken for sensory and physical examination shall be assessed by persons trained in such
examination and in accordance with procedures elaborated in Sections 7.3 through 7.6, Annex A and the
Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31 - 1999)
7.3 Determination of Net Weight
The net weight (exclusive of packaging material) of each sample unit representing a lot shall be determined
in the frozen state.
 CODEX STAN 190-1995 5

7.3.1 Determination of Net Weight of Products Covered by Glaze

As soon as the package is removed from low temperature storage, open immediately and place the contents
under a gentle spray of cold water. Agitate carefully so that the product is not broken. Spray until all ice
glaze that can be seen or felt is removed. Remove adhering water by the use of paper towel and weight the
product in a tared pan.
7.4 Procedure for the Detection of Parasites (Type 1 Method) in skinless fillets
The entire sample unit is examined non-destructively by placing appropriate portions of the thawed sample
unit on a 5 mm thick acryl sheet with 45% translucency and candled with a light source giving 1500 lux 30 cm
above the sheet.
7.5 Determination of Gelatinous Condition
According to the AOAC Methods - "Moisture in Meat and Meat Products, Preparation of Sample Procedure";
983.18 and "Moisture in Meat" (Method A); 950.46.
7.6 Cooking Methods
The following procedures are based on heating the product to an internal temperature of 65 - 70ºC. The
product must not be overcooked. Cooking times vary according to the size of the product and the
temperatures used. The exact times and conditions of cooking for the products should be determined by
prior experimentation.
Baking Procedure: Wrap the product in aluminum foil and place it evenly on a flat cookie sheet or
shallow flat pan.
Steaming Procedure: Wrap the product in aluminum foil and place it on a wire rack suspended over
boiling water in a covered container.
Boil-in-Bag Procedure: Place the product in a boilable film-type pouch and seal. Immerse the pouch
in boiling water and cook.
Microwave Procedure: Enclose the product in a container suitable for microwave cooking. If plastic
bags are used, check to ensure that no odour is imparted from the plastic bags. Cook according to
equipment instructions.
7.7 Determination of Histamine
Methods meeting the following method performance criteria may be used:
ML (mg/100g) Minimum LOD LOQ RSDR Recovery Applicable methods that
applicable range (mg/100 g) (mg/100g) (%) meet the criteria
(mg/100 g)
10 8- 12 1 2 16.0 90-107 AOAC 977.13 | NMKL 99, 2013
(average) NMKL 196, 2013
20 16- 24 2 4 14.4 90- 107 AOAC 977.13 | NMKL 99, 2013
(each unit) NMKL 196, 2013

8. DEFINITION OF DEFECTIVES
A sample unit shall be considered as defective when it exhibits any of the properties defined below:
8.1 Dehydration
Greater than 10% of the surface area of the sample unit or for pack sizes described below, exhibits excessive
loss of moisture clearly shown as white or yellow abnormality on the surface, which masks the colour of the
flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or other sharp
instrument without unduly affecting the appearance of the product.

Pack Size Defect Area

2
a) ≤200 g units ≥ 25 cm
2
b) 201 - 500 g units ≥ 50 cm
2
c) 501 - 5000 g units ≥ 150 cm
 CODEX STAN 190-1995 6

8.2 Foreign Matter

The presence in the sample unit of any matter, which has not been derived from fish, does not pose a threat
to human health, and is readily recognized without magnification or is present at a level determined by any
method including magnification that indicates non-compliance with good manufacturing and sanitation
practices.
8.3 Parasites
The presence of two or more parasites per kg of the sample unit detected by the method described in 7.4 with a
capsular diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in length.
8.4 Bones (In packs designated boneless)
More than one bone per kg of product greater or equal to 10 mm in length, or greater or equal to 1 mm in
diameter; a bone less than or equal to 5 mm in length, is not considered a defect if its diameter is not more
than 2 mm. The foot of a bone (where it has been attached to the vertebra) shall be disregarded if its width is
less than or equal to 2 mm, or if it can easily be stripped off with a fingernail.
8.5 Odour and Flavour
A sample unit affected by persistent and distinct objectionable odours or flavours characteristic of
decomposition, rancidity or feed.
8.6 Flesh abnormalities
A sample unit affected by excessive gelatinous condition of the flesh together with greater than 86% moisture
found in any individual fillet or a sample unit with pasty texture resulting from parasitic infestation affecting
more than 5% of the sample unit by weight.
9. LOT ACCEPTANCE
A lot will be considered as meeting the requirements of this standard when:
(i) the total number of "defectives" as classified according to Section 8 does not exceed the
acceptance number (c) of an appropriate sampling plan with an AQL of 6.5;
(ii) the average net contents of all containers examined is not less than the declared weight, provided
there is no unreasonable shortage in any containers;
(iii) the Food Additives, Hygiene and the Labelling requirements of Sections 4, 5 and 6 are met.
 CODEX STAN 190-1995 7

ANNEX A

SENSORY AND PHYSICAL EXAMINATION

1. Complete net weight determination, according to defined procedures in Section 7.3 (de-glaze as required).
2. Examine the frozen fillets for the presence of dehydration by measuring those areas which can only be
removed with a knife or other sharp instrument. Measure the total surface area of the sample unit, and
calculate the percentage affected.
3. Thaw and individually examine each fillet in the sample unit for the presence of foreign matter, parasites,
bone where applicable, odour, and flesh abnormality defects.
4. In cases where a final decision on odour cannot be made in the thawed uncooked sate, a small portion of the
disputed material (approximately 200 g) is sectioned from the sample unit and the odour and flavour
confirmed without delay by using one of the cooking methods defined in Section 7.6.
5. In cases where a final decision on gelatinous condition cannot be made in the thawed uncooked state, the
disputed material is sectioned from the product and gelatinous condition confirmed by cooking as defined in
Section 7.6 or by using the procedure in Section 7.5 to determine if greater than 86% moisture is present in
any fillet. If a cooking evaluation is inconclusive, then the procedure in 7.5 would be used to make the exact
determination of moisture content.