10 التقييس لدول مجمس التعاون لدول الخميج العربية  ىيئة  
GCC STANDARDIZATI ON ORGANIZATION (GSO)  
 
 
مشروع نهائي  
Final Draft of Standards FDS  
 
 
 
 
اعداد اللجنة الفنية الخليجية رقم / TC 05 
 
Prepared by GSO Technical Committee No.TC 05 
 
 
 
GSO 05/FDS 524/2016  
 
 
 
الأسماك ومنتجاتها 
 "السلمون  الباسيفيكي المعلب " 
FISH AND THEIR PRODUCTS: CANNED 
PACIFIC SALMON 
 
 
 
 
ICS :  67.150  
 
ىذه الوثيقة مشروع لائحة فنية خميجية تم توزيعيا 
لإبداء الرأي والممحوظات بشأنيا، لذلك فإنيا عرضة 
لمتغيير والتبديل، ولا يجوز الرجوع إلييا كلائحة فنية 
خميجية إلا بعد اعتمادىا من الييئة . 
 This document is  a draft Gulf Technical 
regulation  circulated for comments. It is, 
therefore, subject to alteration and 
modification and may not be referred to 
as a Gulf Technical Regulation  until 
approved by GSO.  
   
 
 
10  
 
تقـديـم
 
ىيئة التقييس لدول مجمس التعاون لدول الخميج العربية ىيئة إقميمية تضم في عضويتيا الأجيزة لموطنية 
لممواصفات والمقاييس في دول الخميج العربية، ومن ميام الييئة إعداد المواصفات القياسية بواسطة لجان 
فنية متخصصة. 
قرر مجمس ادارة ىيئة التقييس لدول مجمس التعاون لدول الخميج العربية في اجتماعو رقم .... الذي عقد 
بتاريخ .../.../... ه، الموافق ... / ... / ... م اعتماد تحديث  اللائحة الفنية الخميجية رقم 524 ... / 
GSO الأسماك  ومنتجاتها "السلمون  الباسيفيكي المعلب "التي تم دراستها واعدادها  ضمن برنامج عمل 
المجنة الفنية رقـم ( 5) "  قطاع مواصفات المنتجات الغذائية والزراعية " ، المدرجة في خطة سمطنة 
عمان.  
عمى ان تمغي اللائحة الفنية الخميجية  رقم  1994 / 524  وتحل محميا. 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
 
10  
 
FISH AND THEIR PRODUCTS: CANNED 
PACIFIC SALMON 
 
1.    SCOPE AND FIELD OF APPLICATION  
 
               This GSO standard is concerned with the characteristics and requirements that  
                should be met in canned pacific salmon.  
 
2.            COMPLEMENTARY REFERENCES  
 
2.1          GSO 9   “Labelling of Prepackaged Foods”.                              
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 150 -2 “Expiration dates for food products - Part 2: Voluntary expiration   
2.5         GSO 168 “Requirements of storage facilities for dry and canned foodstuffs".  
2.6         GSO 589 " Methods for physical and analysis of fish, shellfi sh and their  
                               Products".  
2.7         GSO 655 “Methods of microbiological examination for meat, fish, shellfish  
                               And their products".  
2.8         GSO 839 " Food packages – Part 1 : General requirem ents ".  
2.9         GSO 988 “Limits of radioactivity levels permitted in foodstuffs – Part 1 ".  
2.10       GSO 998 “Methods for detection permissible radionuclides limits in food  
                               Part 1 Gamma spectrometry analysis : A – Cs – 134, Cs – 137 ".  
2.11       GSO 1016 " Microbiological criteria for foodstuffs ".  
2.12       GSO 1861 " Determination of histamine in fish and their products".  
2.13       GSO 1881 " Methods of sampling for fish, shell fish and their products ".  
 
3.           DEFINITIONS  
 
3.1           Canned pacific salmon is the product prepared from headed and eviscerated     
               fish  of any of the species of fish mentioned below from which the fins and tails   
               have  been removed, and to which sa lt , water, salmon oil and or other edible   
              oils may have been added:  
-          Salmo Salar  
–          Oncorhynchus Nerka.  
–          Oncorhynchus Kisutch.  
–          Oncorhynchus Tschawytscha.  
–          Oncorhynchus Gorbuscha.  
–          Oncorhynchus Keta.  
–          Oncorhynchus Masou.  
   
 
 
10  
4.         FORMS OF PACKING  
 
4.1      Regular pack consists of sections cut transversely and packed vertically in the can.  
           The sections shall be packed so that the cut surfaces are approximately parallel  
           with the ends of the container.  
4.2      Skinless and boneless salmon pack consists of regular pack of canned salmon  
           from which the skin and vertebrae have been removed.  
4.3      Minced salmon pack consists of minced or groun d salmon.  
4.4      Salmon pieces pack consists of regular or irregular small pieces of salmon.  
 
 
5.        REQUIREMENTS  
 
5.1      Production shall be carried out according to health requirements and shall be in    
            accordance with the GSO standa rd mentioned in ( 2.3  ).  
   5.2    Canned pacific salmon shall be prepared from sound, clean, fresh or frozen  
           salmon.  
5.3      Salt content shall not be more than 2%.  
5.4      Edible salmon oil comparable in colour, viscosity and flavour to the  oil found  
           naturally in the product, may be added.  
5.5      The product shall have the colour, texture, and odour characteristic of each type of  
           the canned salmon. It shall be free from any undesirable odour or taste.  
5.6      The bon es shall be soft and the flesh shall be free from bruises, blood spots,  
           honey combing or abnormal colours.  
5.7      The content shall be free from foreign materials, viscera, pieces of loose skin or  
           scales.  
5.8      In the case of cro ss-section parts regular packs shall be reasonably free from cross    
           packs and pieces of skin or  section of the vertebra across the top of the can.  
5.9    Honey combed flesh in excess of 5% of the net contents.  
5.10    The following metallic e lements shall not exceed the limits mentioned below:  
           Elements Maximum limit                      g/kg.  
                  Arsenic                                            1.0  
                  Lead                                                 0.5 
                  Copper                                             10.0  
                  Zinc                                                 50.0  
                 Tin                                                   150.0  
                  Mercu ry                                            0.5  
 
5.11     Products having pH above 4.6 must have received a processing treatment  
            sufficient to destroy all spores of clostridium - botulinum . The growth of   
            residual spores shall be  prevented by the product characteristics other than the pH    
            provided that the pH does not exceed 6.7.  
 
 
5.12     Microbiological Characteristics  
            The microbiological characteristics for canned pacific salmon shall be according GSO  
Standard which mention in item (2.11) .    
 
 
10 6.         SAMPLING  
            Samples shall be taken according to the GSO Standard mentioned in Item (2.1 3).    
 
7. METHODS OF EXAMINATION AND TEST  
 
       7.1    Examination:  
 
       7.1.1 Sensory Test:  
                Sensory test shall be taken according to the GSO Standard mentioned in item (2. 6).  
 
7.1.2  Detection of foreign materials:  
            Foreign materials shall be detected according to the GSO standard mentioned in item 
(2.6).  
 
7.1.3     Determinati on of Moisture  
            Moisture shall be determined according to the GSO standard mentioned in item (2.5).  
 
7.1.4    Determination of contaminated metallic elements  
            Contaminated metallic elements shall be determined according to the GSO sta ndard 
mentioned in item (2.2).  
 
7.1.5  Detection of rancidity  
            Rancidity shall be detected according to GSO mentioned in item (2.5).  
 
 7.1.6   Detection of salmonella  
                   Salmonella shall be detected according to GSO standard menti oned in item (2.7).  
 
        7.1.7   Yeast and molds  
                   Yeast and molds shall be detected according to GSO standard mentioned in item (2.5).  
 
7.1.8  Determination of total count bacteria  
           Total count bacteria shall be determined ac cording to GSO standard mentioned in  item 
( 2 .7).  
 
7.1.9  Detection of coliform bacteria  
Coliform bacteria shall be detected according to GSO standard mention in item (2.7).  
 
7.1.10     Detection of mineral impurities.  
              Mineral impurities co ntent shall be detected according to GSO standard mention   in 
item (2.2.)  
 
7.1.11   Detection of histamine content  
              Histamine content shall be detected according to GSO standard mention in item 
(2.12).  
 
7.1.12    Detection of radioactivity le vels 
               Radioactivity levels shall be detected according to GSO standard mention in    
               Item (2.10).    
 
 
10 7.2  Tests shall be carried out on the representative sample taken according to item   (5) 
to determine its compliance with all t he items of this standard.  
 
8. PACKAGING, STORAGE AND TRANSPORTATION  
 
8.1 Packaging : The fish shall be well -washed, the body cavity thoroughly cleaned to    
             remove blood and viscera. The fish shall be well -packed, in accordance with the   
            form of pack desired, in clean containers which are free from dents, rust and seam   
            defects. The containers shall be coated with enamel C or with any other material   
            having the same characteristics that does not react with the  product or the   
            packaging medium. Canned salmon is packed in hermetically sealed containers and    
             shall have received a processing treatment sufficient to ensure commercial sterility.  
 
8.2 Storage: Product shall be stor ed in a temperature not exceeding 25oC. 
 
8.3 Transportation:  shall be carried out in such a way as to protect the product from              
mechanical damage and contamination . 
 
 
9.        LABELLING  
 
           In addition to what has been specified in th e GSO standard mentioned in item( 2.2) and 
(2.4) the following requirements shall be met:  
9.1      Name of the product.  
9.1.1   The name of the product shall be characteristic of the species of fish packed, as  
            shown below:  
–  Oncorhynchus - Nerka  
–           Oncorhynchus - Kisutch  
–           Oncorhynchus - Tschawytscha  
–           Oncorhynchus - Corbuscha  
–           Oncorhynchus - Keta  
–           Oncorhynchus – Masou  
 
9.1.2     Except for the regular type and the regular pack, the type and the form of pack  
             shall be declared according to items (3) and (4).  
 
 
 
 
 
 
 
 
 
 
 
 
   
 
 
10  
 
 
 
 
 
 
References:  
 
- GSO 524 /1994  “FISH AND THEIR PRODUCTS: CANNEDPACIFIC SALMON”  
 
- CODEX STAN 3 – 1981” CODEX STANDARD FOR CANNED SALMON”