AFDC 23 (5713 ) P3                                                             
                                                                                           
 
 
                                            
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              DRAFT TANZANIA STANDARD  
 
 
Powdered sardines — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS   
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 0 Foreword  
 
Powdered sardine  (unga wa dagaa ) is a product produced from milling or 
grinding dried sardines into powde red form. It is a good source of protein, 
minerals, vitamins and other nutrients.  
 
This Tanzania Standard was prepared in order to ensure safety  and quality of 
powdered sardines produced and/ or traded in Tanzania.  
 
In the preparation of this Tanzania Sta ndard, considerable assistance was 
derived from  US 780: 2012 , Powdered sardines Specification published by 
Uganda National Bureau of Standards.  
 
In reporting the results of a test or analysis made in accordance with this 
Tanzania Standard, if the final val ue, observed or calculated is to be rounded 
off, it shall be done in accordance with TZS 4  (see clause 2).  
 
1 Scope  
 
This Standard specifies requirements and methods of sampling and test for 
powdered sardines produced  from sardines of the family cyprinid ae including 
species Rastrineobola argentea , Engraulicypris sardella, Stolephorus 
commersonii, S tolephorus devis  Limnothrissa miodon, S tolothrissa 
tanganicae  intended for human consumption .  
 
 
2 Normative References  
 
The following referenced documents are in dispensable for the application of 
this standard. For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (in cluding 
any amendments) applies;  
 
TZS 4:  Rounding off numerical values  
 
TZS 10 9 Code of hygiene for food processing units – General  
 
TZS 118/ ISO 4833:  Microbiology of food and animal feeding stuffs – 
Horizontal method for the enumeration of microorganisms – Colony -count 
technique at 30Oc 
 
TZS 119  /ISO 4831 - Microbiology of food and animal feeding stuffs – 
Horizontal method for detection and enumeration of coliforms – Most probable 
number technique  
 
TZS 122 /ISO 6579  Microbiology of food and feeding stuffs – Horizontal 
method for the detection of Salmonella spp  
TZS 123  Microbiological  examination for Clostridium perfringens – Test 
method   
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TZS 125 /ISO 6888 Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of coagulase -positive staphylococci 
(Staphylococcus aureus and other species) – Part 2: Techniqu e using rabbit 
plasma fibrinogen agar medium  
 
TZS 131 Microbiology of food and animal feeding stuff \: General guidance for 
enumeration of yeasts and moulds \- Colony Count technique at 25oC  
 
Codex Stan 192  food additives  
Codex Stan 193  Contaminants in foods  
TZS 7 31/ISO 7251:  Microbiology of food and feeding -stuffs – Horizontal 
method for the detection and enumeration of presumptive Escherichia coli – 
Most Probable Number Technique  
TZS 799/ ISO 16050  Foodstuffs – Determination of aflatoxin B1, and the total 
content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products 
– High-performance liquid chromatographic method  
 
ISO 984.27  Determination of calcium, copper, iron, magnesium, manganese, 
potassium, phosphorus, sodium, and zinc in fortified fo od products by 
microwave digestion and inductively coupled plasma -optical emission 
spectrometry: single -laboratory validation and ring trial.  
 
TZS 1317/ISO 930  Spices and Condiments - Determination of acid insoluble 
ash 
 
TZS 1500 -15: Fruits, vegetables and  derived products – Sampling  and 
methods of test – Part 15 Determination of zinc  content \- Atomi c absorption 
spectrometric method  
 
TZS 1568(part 2)  Method for determination of iron in flours – Quantitative 
Spectrophotometric method for determination of To tal Iron and Iron from 
Ferrous Sulphate in Flours and Premixe s 
 
ISO 1736, Dried milk and dried milk products — Determination of fat content 
— Gravimetric method (Reference method)  
 
TZS 1806  Dried Rastrineobola argentea specification  
TZS 1807  Dried and sal ted dried fish specification  
 
TZS 1813  Processing and handling of dried fish and fish products — Code of 
practice  
  
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ISO 20483, Cereals and pulses — Determination of the nitrogen content and 
calculation of the crude protein content — Kjeldahl method   
 
 
3 Terms and definitions  
 
For the purposes of this standard, the following terms and definitions shall 
apply.  
 
3.1 sardines  
biologically small  sized oily fish inhabiting in fresh and marine  water s  
 
 
3.2 powdered sardines   
product produced by milling or grind ing of dried sardines  into powder   
 
3.3 foreign matter  
organic and inorganic materials (such as sand, soil, glass) other than 
extraneous matter in the powdered  sardines   
 
3.4 extraneous matter  
organic matter of sardines’  origin other than powdered sardin es  
 
3.5 food grade containers   
containers which shall safeguard the hygienic, safety, nutritional, 
technological, and organoleptic qualities of the product  
 
4 REQUIREMENTS  
 
4.1 GENERALREQUIREMENT  
 
4.1.1 Description  
Powdered sardines  shall be a produ ct ma de from milling or grinding of dried 
sardines . 
 
4.1.2 Raw material  
i. Dried  Sardines used in the preparation of powdered sardines sha ll 
comply with TZS 1806 when dried Rastrineobola  used  or TZS 1807 
when other dried fish used  
ii. Salt may be used  
 
4.1.3 colour   
Powdered sardines  shall have colour characteristic of the species used ; 
 
4.1.4 Taste and Odour  
Powdered sardines  shall h ave taste and odour typical of the species used ;  
 
4.1.4 Physical  contaminants  
Powdered sardines  shall be free from extraneous and forei gn matter s.   
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.  
 
4.1.6 Food additives  
Food additives may be used in the preparation of powdered sardines  in 
accordance with Codex Stan 192  
 
4.2 Specific requirements  
The po wdered sardines  shall comply with the requirements of Table 1.  
 
Table 1 — Specifi c requirements for p owdered sardines   
S/N Parameter  Requirement  Test Method  
1 Moisture content, % m/m, max.  
Marine water source  
Fresh water source   
18 
13 Annex A  
2 Total ash content, % max.  15 Annex B  
3 Acid insoluble ash, % max.  0.5 TZS 1317:/ISO 
930 
4 Protein content, % min. (N 5.7)  45 ISO 20483  
5 Crude fat, % max.  14 ISO 1736  
6 Iron, mg/100g, min  8 TZS 1568 -2 
7 Zinc, mg/100g, min  5 TZS 1500 -15 
8 Calcium, mg/100g, min.  1500  AOAC 984.27  
9 Particle size pass through a sieve 
of 1000μm, % min 90 Sifting  
 
 
5.  Contaminants  
 
5.1 Heavy metals  
Powdered sardines  shall comply with those maximum limits for heavy metals 
and ot her conta minants specified in Codex S tan 193  
 
5.2 Pesticide and veterinary drugs residues  
Powdered sardines  shall comply with those maximum pesticide and veterinary 
drug residue limits established by the Codex Alimentarius Commission for 
similar commodity.   
 
5.3 Mycotoxins  
Powdered sardines  shall not contain mycotoxins in amount that may present 
hazard to health. In  particular,  the powdered sardines’  product shall not 
exceed a maximum of 10ppb of total aflatoxin and 5ppb of aflatoxin B1 when 
tested by TZS 799  
 
6.  Hygiene  
Powdered sardines  shall be produced and handled in a hygienic manner in 
accordance with  TZS 109 , and TZS  1813  
  
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 Powdered sardines  shall comply with the microbiological limi ts given in Table 
2; 
Table2: M icrobiological limi ts for Powdered sardines  
SN Microorganisms   
 Requirement  
 Method of test  
1 E. coli  MPN /g, max.  Absent  TZS 731  
2 Coliforms  MPN/  g,. 102 TZS 119  
3 Clostridium perfrigens  cfu/g  Absent  TZS 123  
4 Total Plate count  cfu/g, max.  105 TZS 118  
5 Salmonella spp  in 25g  Absent  TZS 122  
6 S. aureus  cfu/g  Absent  TZS 125  
7 Yeast and moulds, cfu/g , max  102 TZS 131 
 
 
 
7. Sampling and Test s 
 
7.1 Sampling  
Sampling shall be done in accordance with  CAC/GL 50  
 
7.2 Testing  
Tests shall be done in accordance with methods prescribed in Table s1, 2 and 
clause 5  
 
 
9. Packaging , Labelling and Marking  
 
9.1 Packaging  
Powdered sardines  shall be well packaged in a food grade container    
9.2 Marking or labelling  
9.2.1 In addition to the requirements of TZS 538  the following specific 
labelling requirements shall apply and shall be legibly and indelibly marked ; 
 
i. Name of the product as “Po wdered sardines ”;  
ii. Declara tion of water source “Marine” or “Fresh”  
iii. Common name and/or species name  
iv. Net weight;  
v. Name and physical address of the manufacturer/packer/distributor;  
vi. Date of manufacture and expiry date   
vii. Batch number   
viii. List of ingredients in descending order  
ix. Declaration of salt if added  
x. Instruction for use   
xi. country of origin;  
xii. Storage condition  
 
9.2.2 Certification mark  
Each container may also be marked with TBS certification mark.   
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 NOTE:  The use of TBS certification mark is governed by provisions of the standards 
Act 20 09.  Details of the conditions under which a license for the use of TBS 
certification mark may be granted to manufacturers or producers, may be obtained 
from TBS.  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Annex A (normative) : Determination of moisture conten t  
 
A.1 Principle   
The sample is dried to constant weight in an oven.  
 
A.2 Apparatus    
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 A.2.1 Moisture dishes, made of nickel, stainless steel, aluminium or porcelain, 
with well -fitting lids  
A.2.2 Oven  
A.2.3 Desiccator  
 
A.3 Procedure   
Weigh accurately  about 10 g of the sample in a suitable moisture dish, 
previously dried in an oven and weighed. Place the dish in an oven 
maintained at 105 °C ± 2 °C for five hours.  Cool the dish in a desiccator and 
weigh with the lid on.  Repeat the process of heating, cooling and weighing at 
half-hour intervals until the loss in mass between two successive weightings is 
less than 1 mL. Record the lowest mass obtained.  Preserve the dish 
containing this dried material in a desiccator for the determination of total ash 
(see B.2.3).  
 
A.4 Calculation   
The moisture content shall be expressed as follows:  
Moisture, % by mass = m 1-m2 x 100 
                                      
                                      M1-m 
  
 
Where ;  
m1 is the mass, in grams, of the moisture dis h with material before drying;  
m2 is the mass, in grams, of the moisture dish with the material after drying; 
and   
m is the mass, in grams, of the empty moisture dish  
 
 
 
Annex B: Determination of total ash  
 
B.1 Principle   
Incineration of a test portion  in an oxidizing atmosphere at a temperature of 
550 °C – 600 °C until combustion of organic matter is complete and constant 
mass is obtained.  
 
B.2 Apparatus   
B.2.1 Platinum, porcelain or silica crucibles   
B.2.2 Muffle furnace at 550 °C – 600 °C  
B.2.3 D esiccator   
 
B.3 Procedure  
Weigh accurately about 5 g of the preserved material (see A.3) in a tared, 
clean and dry porcelain dish.  Ignite the material in the dish with flame of a 
suitable burner for about one hour.  Complete the ignition by keeping in m uffle 
furnace at 500 °C until grey ash results.  Cool in a desiccator and weigh.  
Repeat the process of igniting, cooling and weighing at half -hour intervals until 
the difference between two successive weightings is less than 1 mL. Note the 
lowest mass. Pr eserve this ash for determination of acid insoluble ash.   
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B.4 Calculation   
The total ash shall be expressed as follows:  
Total ash (on dry basis), % by mass = m2-mx 100  
                                                             
                                                             m1-m 
 
 
 
where  
m2 is the mass, in grams, of the porcelain dish with the ash;  
m is the mass, in grams, of the empty porcelain dish; and   
m1 is the mass, in grams, of the porcelain dish with the dried material taken.