هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
   
 Final: Draft  
 
 
 
GSO5/ FDS 1817 / 2015 
 
 
 
التونة المعلبة  
  Canned tuna  
  
 
 
 
 
 
 
 
 
 
Prepared by :  
Gulf technical committee for standards of food and agriculture p roducts  
 
 
This document is a draft Gulf standard circulated for comments, it is therefore, 
subject to change, and may not be referred to it as a Gulf standard, until 
approved by the board of directors . 
 
 
 
 
 
ICS:  67. 080 
 
 
 
  
 
FOREWORD  
 
Standardization Orga nization 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 technical committees (TCs).  
 
 
GSO through the technical program of committee TC NO.5 " Gulf technical 
committee for standards of food and agriculture products " has update the GSO 
Standard No.( 1817 / 2007 ) "   Canned tuna  " The Draft Standard has been 
prepared by ( State of Qatar ).  
 
 
 
This stan dard 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 GSO standard No.             
( GSO5  / 1817/2007   ).GSO 1817/2007 GSO STANDARD  
 
1 
 Canned tuna  
 
1- Scope and field of application:  
 This Gulf standard is concerned with canned tuna. It isn't concerned with products 
where tuna flesh content constitutes less than 50% (m/m).  
 
2-  Complementary standards:  
2.1 GSO (9) "Labeling of prepac kaged foodstuffs".  
2.2  GSO (21)"Hygienic regulations for food plants and their personnel ".  
2.3  GSO (150) "Expiration dates for food products ".  
2.4   GSO (168) "Requirements for storage facilities for dry and canned foodstuffs".  
2.5   GSO (382, 383) "Maximu m allowable limits of pesticide residues in agricultural 
and food products - Parts 1 & 2 ".  
2.6  GSO (589) "Methods of physical and chemical analysis of fish, shellfish and their 
products ".  
2.7   GSO 655 "Methods of microbiological examination for meat, fis h and shellfish"  
2.8    GSO 839  "Food packages – Part1: General requirements "  
2.9  GSO 988  "Limits of radioactivity levels permitted in foodstuffs - Part1".  
2.10  GSO  998 "Methods for detection of permissible radionuclide's limits in 
foodstuffs - Part 1: Gamma spe ctrometry analysis CS134, CS 137  . 
2.11  GSO 1000  "Methods of sampling for prepackaged food products ".  
2.12  GSO  1016 "Microbiological criteria for foodstuffs - Part 1".  
2.13  GSO 1791 "Round tin cans with triple pieces used in packaging of foodstuffs"  
2.14  GSO 1861 " Determination of histamine in fish and its by -products".  
2.15   Gulf standards which the Organization shall approve; concerned with:  
2.15.1  "Levels of lead in foodstuffs".  
 
3-  Definitions:  
   Canned tuna: Is a product containing the fish f lesh of any of the appropriate 
species, which is normally packed in hermetically sealed containers and thermally 
treated sufficient to ensure its commercial sterility: Thunnus alalunga, Thunnus 
albacares, Thunnus atlancticus, Thunnus obesus, Thunnus maccoy ii, Tunnus 
thynnus, Thunnus tongoe, Euthynnus affinis, Euthynnus alleteratus, Euthynnus 
lineatus, Katsuwonus pelamis (syn. Euthynnus pelamis), Sarda chilensis,  Sarda 
orientalis, Sarda sarda.  
 
4-  Requirements:  
 The following requirements shall be met for  the product:  GSO 1817/2007 GSO STANDARD  
 
2 
 4.1  The product shall be prepared from sound fish of the species mentioned in item 
(3); and of a quality fit to be sold fresh for the consumer.  
4.2  The packing medium and other ingredients shall be of food grade and shall 
comply with Gulf S tandards applicable to each.  
4.3  The production shall be carried out as per the requirements stated in the Gulf 
Standard mentioned in item (2.2).  
4.4  The product shall be free from food materials that pose a threat to human health.  
4.5  The product shall  not contain more than 10  mg/100  gmof histamine based on the 
average of the sample unit tested, provide that the histamine content shall t exceed 
20mg/ 100 gm of any unit.  
4.6  Lead content in the product shall t be more than that stated in the Gulf Stand ard 
mentioned  in item (2.1 5.1). 
4.7  Microbiological characteristics shall be as per the requirements stated in the Gulf 
Standard mentioned in item (2.12).  
4.8  Radiological characteristics shall meet the requirements stated in the Gulf 
Standard mentioned in item (2.9).  
4.9  Pesticide residues in the product shall t exceed the levels stated in the Gulf 
Standard  mentioned in item (2.5).  
4.10  The following additives are permissible  :   
Additive  International  ( *E) Maximum level in final  
Product  
4.10. 1Thicke ning  agents   
           ( for use in packing media only): - 
- Alginic acid  
-Sodium alginate  
-Potassium alginate  
- Calcium alginate  
- Agar   
-Carrageenan and its Na, K and NH4  
salts(including furcelleran)  
-PES 
-Carob bean gum  
-Guar gum  
-Tragacanth gum  
-Xanthan gum  
-Pectins  
-Sodium carboxy methy cellulose  
  
 
400 
401 
402 
404 
406 
407 
 
407a  
410 
412 
413 
415 
440 
466  
 
 
 
 
 
 
GMP  
4.10.2 Modified starch: - 
- Acid treated starches  
  (including white and yellow dextrin)  
-Alkaline treated  starches  
-oxidized  starches  
- Mo starch phosphate  
-  Distarch phosphate, esterified   
1401  
1402  
1404  
1410  
1412  
1414   
 
 
GMP  
 GSO 1817/2007 GSO STANDARD  
 
3 
  
 
5.  Packing shapes  : 
 The product shall be packed in one of the follow ing shapes: - 
5.1  Solid (skin -on or skinless): Fish cut into transverse segments which are placed in 
the can parallel to the end of the can.  
 The proportion of free flakes or chunks shall t exceed 18% of the drained weight 
of the container.  
5.2  Chunks: Pieces of fish with dimensions of t less than 1.2 cm in each direction, and 
in which the original muscle structures is retained, the proportion of pieces which 
the dimensions are less than 1.2cm shall t exceed 30% of the drained weight of the 
container.  
5.3  Flakes: A mixture of particles and pieces of fish mostly with a dimensions less 
than 1.2cm in each direction but in which the muscular structure of the flesh is 
retained. The proportions of pieces of flesh whose dimensions are less than 1.2cm 
exceed 30 % of the drained weight of the container.  
5.4  Shredded: A mixture of particles of cooked fish that have been reduced to a 
uniform size, in which particles are discrete but non - paste..  
5.5  Any other configuration different from the previously mentioned s hapes, provided 
that it shall meet the requirements of this Standard and described on the label.  
 
6.  Sampling and tests  :  
6.1  Sampling:  
 Samples shall be taken in accordance with the Gulf Standard stated in item (2.11).  
6.2  Tests :  - Acetylated distarch phosphate  
- phosphate distarch phosphate  
- Starch acetate  
-Acetylated distarch adipate  
-Hydroxypropyl  starch  
- Hydroxypropyl  starch phosphate  1413 
1420/1421  
1422  
1440  
1442  
4.10.3 Acidity regulators: - 
- Acetic acid  
- Lactic acid( L -,D-,and DL -) 
- Citric acid  
 
- Disodium diphsphate   
              260 
              270 
              330 
             
             450    
  
GMP  
 
 
 
10 ppm expressed  
as P2o2 including  
natural phosphate  
4.10.4 Natural flavors: - 
- Spice oils  
- Spice extracts  
-Smoke flavors (natural smoke  
  solutions and extracts)    
 
                          GMP  
 GSO 1817/2007 GSO STANDARD  
 
4 
 6.2.1  Physical and  chemical tests shall be carried out as per the Gulf Standard stated in 
item (2.6).  
6.2.2  Determination of histamine shall be carried out in line with the Gulf Standard 
stated in item (2. 14).  
6.2.3  Radioactivity tests shall be carried out as per the Gul f Standard stated in item 
(2.10). 
6.2.4  Microbiological tests shall be carried out as per the Gulf standard stated in item 
(2.7).  
 
 
7.  Packing, Transportation and Storage:  
 The following shall be observed when packing, transporting and storage the 
produc t: 
7.1  Packing:  
7.1.1  The container shall be free from defects which effect hermetic seal.  
7.1.2  The containers shall meet the requirements of Gulf Standard stated in item (2.8), 
(2.13).  
7.2  Transportation:  
7.2.1  Transportation of the product shall be carried out using means that ensure its 
protection from mechanical damage and contamination.  
7.3  Storage:  
7.3.1  The stores shall comply with the requirements stated in the Gulf Standard 
mentioned in item (2.4).  
 
 
8.  Labeling:  
 Without prejudice to wh at is mentioned in the Gulf Standards stated in items 
(2.1), (2.3) . 
 the following label shall be declared on the label of the can:  
8.1 The name of the food: "Tuna" and may be preceded with the name of the species  
and color . 
8.2  Tuna color: Shall be whi te for the species Thunnus alalunga.  
8.3  Packed shape shall be as per item (5).  
8.4  Packing medium shall be as a part of the product name.  
 
 
9.  Acceptance level:  
9.1 Sample unit shall be considered defective in the case of: - 
9.1.1  The presence of any m atter which has t been derived from fish, does t pose a  GSO 1817/2007 GSO STANDARD  
 
5 
   threat of  human health, and is easily recognizable with or without  magnification,  
 which indicates n - compliance with good manufacturing    practices during 
processing.  
9.1.2  Persistent and disti nct objectionable odors or flavors, indicative of decomposition 
or rancidity.  
9.1.3  Presence of excessively mushy flesh uncharacteristic of the species.  
9.1.4  Presence of honey -combed flesh in excess of 5% of the drained content.  
9.1.5  Presence of dis tinct discoloration in the sample in excess of 5% of the drained 
weight, which is indicative of decomposition or rancidity.  
9.1.6  Presence of structive  crystals greater than 5mm in length   in sample unit.  
9.2  Sample unit shall be considered acceptable i n such cases as:   
 9.2.1  When it is free from defective units declared in items (9.1.1) to (9.1.6).   
9.2.2  If the average net weight or the average weight of drained fish meat of sample 
units examined is t less than the declared weight.  
9.2.3  When it complies with the requirements of food additives, hygiene and labeling 
requirements for this standard.