On March 21, 2017, the Ministry of Agriculture and Rural Development issued Circular No. 07/2017/TT-BNNPTNT introducing the national technical regulation on “fishery product – frozen Tra fish fillets”.
Within that, frozen Tra fish fillet refers to the boneless flesh which has been cut from a Tra fish body by cutting lengthwise along one side of the fish parallel to the backbone, may be skinless or has skin on, may be trimmed or kept untrimmed, and undergoes the freezing process carried out in properly designed freezing equipment in such a way that the range of temperature of maximum crystallization is passed quickly and that freezing process is considered as complete until the product temperature has reached -180C or colder at the thermal centre.
According to the Technical regulation, the glazing percentage of this product is not allowed to exceed 20% of the gross weight of the product; the adhering water content is not allowed to exceed 86% of the gross weight of the product. The sample unit shall be considered defective when it exhibits any of the properties defined below: Greater than 10% of the surface area of the sample unit 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 adversely affecting the appearance of the product; There is the presence of either a parasite detected with a capsular diameter greater than 3 mm or a parasite not encapsulated and greater than 10 mm in length; A sample unit affected by persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity…
This Circular takes effect on May 05, 2017.
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