هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO)  
 
 
 
 
 
Final Draft  
 
 
 
 
 
 
GSO 05/ FDS/1406:2014 (E) 
 
 
 
شرائح الأسماك المجمدة 
FROZEN FISH FILLETS  
 
 
 
 
 
 
 
 
 
 
 
إعداد 
اللجنة الفنية الخليجية لقطاع المواصفات الغذائية والزراعية 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة  
للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد اعتمادها من مجلس إدارة الهيئة. 
 
ICS: 67.120 .30 
  
 تقــديـم 
 
هيئـة التقييس لدول مجلس التعاون لدول الخليي  العربيية هيئية إقليميية تفيـم فيت عفيويتها ااجهيـزة الو نيية 
للمواصييفات والمقيياييس فييت دول الخلييي  العربيييـة ، وميين مهيياد الهيئييـة إعييداد المواصييفات القياسيييـة الخليجييية 
بواسطة لجان فنية متخصصـة .  
 
وقـد قامت هيئة التقييس لدول مجلـس التعـاون لدول الخلي  العربيـة ضمن برنام  عمل اللجنة الفنية رقـم (  5 
) " اللجنيية الفنيييـة الخليجييية لمواصييفات قطييـاع المنتجييات الغذائييية والزراعييية " بتحييـدية المواصييفة القياسييية
الخليجية رقـم GSO 1406   "شرائح الاسماك المجمدة" وقامت الاميارات العربيية المتحيدة بإعيداد  مشيروع 
هذه المواصفة .  
 
وقـد اعتمـدت هذه المواصفة كلائحـة فنية خليجية فت اجتماع مجليس إدارة الهيئية رقيـم ( ) اليذي ع قيـد بتياري      
/     /     هـ ، الموافق     /     /       د .  
 
على أن تلغت المواصفة رقـم GSO 1406:2005   "شرائح الاسماك المجمدة" وتحل محلها  . 
  
Foreword  
 
Standardization Organization for GCC (GSO) is a regional Organization which 
consists of the National Standard Bodies of GCC member States.  
 
One of GSO main functions is to issue Gulf Standard/ Technical regulation 
through specialized technic al committees (TCs).  
 
GSO through the technical program of committee TC No: (5) "Technical Gulf 
committee for food and agriculture product standards" has updated the GSO 
standard No. GSO 6041 " Frozen Fish Fillets " The draft standard has been 
prepared by  (United Arab Emirates).  
 
This standard has been approved as Gulf Technical regulation by GSO Board of 
Directors in its meeting No…./….held on    /      /    H,      /       / .       
 
The approved standard will replace and supersede the standard No. GSO 
1406:2005  Frozen Fish Fillets. 
 
 
 
 
 GSO STANDARD                                                                                     GSO 05/ FDS/6041 :2014 
1 
 Frozen Fish Fillets  
 
1. Scope  
 
This Gulf Standard applies to quick  frozen fish fillets 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 .Complementary Standards  
 
2.1     GSO 9:  Labeling of prepackaged foodstuffs.  
2.2  GSO 20:  Methods for the Determination of Contaminating Metallic Elements in 
Foodstuffs . 
2.3  GSO 21 : Hygienic  Regulations for Food Plants and their Personnel.  
2.4  GSO 149:  Un-bottled drinking  water.  
2.5  GSO 150:  Expiration dates for food products - Part 2: Voluntary expiration dates.  
2.6  GSO/ CAC 193:  General Standard for Contaminants and Toxins in Food and Feed.  
2.7  GSO 323:  General Requirements for Transportation and Storage of Chilled and Frozen 
Foods.  
2.8  GSO 380:  Chilled Fish.  
2.9  GSO 382, 383:  Maximum allowable limits of pesticides residue in agricultural and food 
products – 1st and 2nd parts.  
2.10  GSO 384:  Ice for human consumption.  
2.11 GSO 589:  Method of physical and chemical test of fish, shell fish and their products   
2.12  GSO 655:  Method of microbiological examination for meat, fish, and shell fish  
2.13 GSO 839:  Food Packages - Part 1: General Requirements  
2.14 GSO 988:  Limits of Radiation Levels Permitted in Foodstuffs - Part 1.  
2.15   GSO 998 Method for detecting limits of Radiation Levels Permitted in agriculture and 
food products - Part 1: “Gamma Spectrometry Analysis - Caesium -134, Caesium -
137”.  
2.16 GSO 1016: Microbiological Criteria of Food Product - Part 1.  
2.17 GSO 1026 : Code of Hygienic Practice for Preparation, Transportation, Handling and 
Storing o f Fish.  
2.18 GSO  6160 : General principles of food hygiene.  
2.19  GSO 1881:  Methods of sampling fish, shell fish, and their products.  
2.20 GSO 1861: Fish  Products  - Determination  of Histamine - Reference Method.  
2.21 Gulf standard which the GSO will approve concerning : 
2.21.1T he determination of pesticide residues in agricultural and food products.   
2.21.2 M ethod mentioned in the Association of Official Analytical Chemists AOAC’ book – 
“Fish section” 983.18” and 950.46.  
 
3. Definition  
 
3.1 fish fillets  
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 processing . 
 GSO STANDARD                                                                                     GSO 05/ FDS/6041 :2014 
2 
 3.2 Quick  freezing process  
The product after any suitable preparation shall be subjected to a sudden and fast freezing 
process.  The freezing process shall be carried out in appropriate equipment in such a way 
that the range of temperature of maximum crystallizatio n is passed quickly. The quick 
freezing process shall not be regarded as complete unless and until the product temperature 
has reached -18ºC or colder.  
The recognized practice of repacking quick frozen products under controlled conditions 
which will maint ain the quality of the product, followed by the reapplication of the quick 
freezing process as defined, is permitted.  
 
3.3 The application of a protective coating of ice ( Glazing)  
Applying a protective coating of ice (ice glaze) to the frozen product by dipping or spraying it 
with water or by using the surface ice glaze solution.  
 
3.4 Dehydration (Freezer burns)  
When the sample unit  exhibits excessive loss of moisture clearly shown  as white or yellow 
discoloration  on the surface, which masks the color  of the flesh and reaches beyond the 
surface, so as it  cannot be easily removed by scraping with a knife or other sharp instrument 
without unduly affecting the appearance of the product . 
 
3.5 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.  
 
4. Requirements   
    The following requirements should be met by frozen fish fillets:  
4.1 Frozen fish fillets shall be prepared from sound fish  which are of a quality fit to be sold 
fresh for human consumption. The fish fillets must comply wi th the  GSO Standard 
mentioned in (2.8).  
4.2 Frozen fish fillets shall be produced in compliance to the conditions indicated in the GSO 
Standard mentioned in  (2.18 / 2.3).  
4.3 The ice used in the chilling process shall comply with the GSO Standard mentioned in 
(2.10).  
4.4 If glazed, the water used for glazing or preparing glazing solutions shall be in compliance 
with the GSO Standard mentioned in 2.4. If sea w ater was used, it must be clean and should 
meet the same microbiological standards as potable water and is free from objectionable 
substances.  
4.5 The product shall be pre packaged  to prevent dehydration and limit rancidity. It shall 
remain frozen at a temperature of -18º C or colder in order to maintain its quality during 
transportation, storage, and distribution.  
4.6 The products shall not contain more than 20 mg/100 g of histamine in average in the 
sample  unit tested. Concerning the following species : 
Clupeidae , Scombridae , Scombresocidae , and Pomatomidae  Coryphaenedae  families, the 
products shall not contain more than 10 mg/100 g of histamine based on the average of the 
sample unit tested.   GSO STANDARD                                                                                     GSO 05/ FDS/6041 :2014 
3 
 4.7 A sample unit shall be considered as defective when it exhibits any of the properties 
defined below:  
4.7.1 Dehydration (Freezer burns)  
When greater than 10% of the surface area of the sample unit or for pack sizes is  affected as 
described below:  
  
 Pack Size  Defect Area  
1 ≤  200 g units  ≥ 25 cm 2 
2 201 - 500 g units  ≥  50 cm 2 
3 501 - 5000 g units  ≥ 150 cm 2 
 
4.7.2 Foreign Matter  
The presence of any foreign matter  in the sample unit may affect human health . 
4.7.3 Parasites  
The presence of two or more parasites per kg of the sample unit with a capsular diameter 
greater than 3 mm or a parasite not encapsulated and greater than 10 mm in length.  
4.7.4  The presence of more than one of the following bones per kg of the sample unit ( in 
packs designated boneless ): 
4.7.4.1 The presence of a bone greater  or equal to 10 mm in length, or greater or equal to 1 
mm in diameter  
 4.7.4.2 The presence of 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.   
4.7.4.3 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.  
4.7.5 A sample unit affected by persistent and distinct objectionable odors  or flavors  
characteristic of deco mposition, rancidity or feed.  
4.7.6 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 affect ing more than 5% of the sample unit by weight.  
4.8 The level of the contaminating heavy metallic elements in the frozen product should not 
exceed the ratio mentioned below (ppm):  
 
Heavy metallic elements  Maximum level allowed  
Cadmium  0.05 
Mercury  0.5 
Lead  0.3 
Inorganic arsenic  1.0 
 
4.9 Food additives  
The following food additives are allowed if they don’t exceed the maximum level as 
mentioned below:   
 
Moisture/Water Retention Agents Maximum level in the final product  
339(i)  Monosod iumorthophospha te 
340(i)  Monopo tassiumorthophospha te 
450(iii)Tetrasodiumdiphospha te 10g/kg expressed as P 2O5, singly or in 
combination . (includes na tural phospha te) GSO STANDARD                                                                                     GSO 05/ FDS/6041 :2014 
4 
 450(v) Tetrapotassiumdiphospha te 
451(i)  Pen tasodiumtriphospha te 
451(ii) Pen tapotassiumtriphospha te 
452(i)  Sod iumpo lyphospha te 
452(iv)Calcium, polyphospha tes 
401 Sod iumalginate GMP 
Antioxidants 
301 Sodiumasco rbate GMP 
303 Potassiumascorba te GMP 
 
4.10 Microbiological content  of the products shall not exceed the limits according to the GSO 
standard mentioned in (2.16). 
4.11 The pesticides residue  of the products shall not exceed the limits according to the GSO 
standard mentioned in (2.9). 
4.12 The radiation levels  of the produ cts shall not exceed the limits according to the GSO 
standard mentioned in (2.14) . 
4.13 The Contaminants and Toxins content of the products shall not exceed the limits according 
to the GSO standard mentioned in (2.6) . 
 
5. Packaging  
 
The used packages shall  comply with the GSO standard mentioned in (2.13).  
 
6. Transportation and Storage  
 
6.1 T ransportation and storage processes should take place in accordance with the GSO 
standards  mentioned in (2.7) and (2.17).  
6.2 Frozen fish fillets shall be stored at a temperature of -18º C or colder.  
 
7. Labeling  
 
Without prejudice to the provisions of the Gulf standards referenced in item 2.1, the 
following specific provisions apply:  
7.1 Name and type of fish used  in reference to its prep aration method and presentation  
should be included on the label.   
7.2 The label shall include the  terms "quick frozen" or  "frozen" in addition to terms that 
indicate that the product shall be stored at a temperature of -18º C or colder.  
7.3 Where the food has been glazed the declaration  of net contents of the food shall be 
exclusive of the glaze.  
7.4 The label shall include  the phrase  (Do not refreeze after t hawing) .  
7.8 The label shall specify if the glazing process was made using sea water.  
7.9 The label shall include the expiration date, according to the GSO standard in (2.5).  
7.10 The label shall include any preparation method like skin or bone removal. When the 
packs are designated boneless, all bones should be removed including the small pin -bones.  
 
 GSO STANDARD                                                                                     GSO 05/ FDS/6041 :2014 
5 
 8. Sampling  
 
The samples shal l be taken in accordance with the GSO standard  mentioned  in (2. 19).  
 
9. Examination methods  
 
9.1 The samples’ c hemical and ph ysical examination methods shall  be in accordance with the 
Gulf Standard in item 2.11. 
9.2 The samples’ microbiologic examination methods shall  be in accordance with the Gulf 
Standard in item 2.12. 
9.3 The detection of Contaminating Metallic Elements  in the samples shall  be in accordance 
with the Gulf Standard in item 2.2 . 
9.4 The detection of pesticides residue  shall  be in accordance with the Gulf Standard in item 
2.21. 
9.5 The detection of limits of Radiation Levels in the should be in accordance with the Gulf 
Standard in item 2.15 . 
9.6 The detection of histamine  in the sa mple shall  be in accordance with the Gulf Standard in 
item 2.20 . 
9.7 The determination of  the sample’s gelatinous condition  shall be in accordance with the 
method mentioned in the Association of Official Analytical Chemists  AOA C’ book  – “Fish  
section ” 983.18 ” and 950.46 .  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
References:   
- Codex Alimentarius Commission, QUICK  FROZEN FISH FILLETS , CAC  190-1995 .