PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 895 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 895: 2016 
© UNBS 201 6 
  
Fish protein concentrate — Specification 
 PUBLIC REVIEW DRAFTDUS DEAS 895:2016 
ii                © UNBS  2016  - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2016 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
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 PUBLIC REVIEW DRAFTDUS DEAS 895:20 16 
© UNBS  2016 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 895: 2016, Fish protein concentrate — Specification,  is identical with  
and has been reproduced from an Draft East African Standard , DEAS 895: 2016 , Fish protein concentrate — 
Specification,  and is being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT DEAS 895: 2016 
ICS 67.120.30  
© EAS 2016                                                                                                                              First Edition 2016  
 
DRAFT EAST AFRICAN STANDARD 
Fish protein concentrate — Specification 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 895: 2016 
ii © EAC  2016  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2016  — All rights reserved 
East African Community  
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Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 PUBLIC REVIEW DRAFTDEAS 895: 2016 
© EAC 2016   – All rights r eserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
DEAS 895  was prepared by Technical Committee EAS/TC 003, Fish and fishery products.  PUBLIC REVIEW DRAFTDEAS 895: 2016 
iv © EAC  2016  – All rights reserved  
 Introduction 
The nutritive value of proteins from fish in many instances is the same as that of milk proteins. Fish proteins 
are fairly well-balanced in most of the essential amino acids, and are also generally rich in lysine, which is 
known to be deficient in most cereals, millets, root crops, etc, which form the bulk of the more than two-thirds 
of the world population. It is now well established that supplementation of diets based on cereals and such 
other products with fish even at low levels greatly improves the growth-promoting value of the former. 
In recent years there is increase in concern for conversion of fish material into fish protein concentrate 
conforming to prescribed nutritional and hygienic standards.  
The objectives of the Standard is to ensure the production of safe and quality fish protein concentrate.  
. 
 PUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 895:2016  
 
© EAC 2016   – All rights reserved  1 
 Fish protein concentrate — Specification 
1 Scope 
This Draft East African Standard specifies requirements, methods of sampling and test for fish protein 
concentrate intended for human consumption. 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
AOAC 972.23, Lead in fish. Atomic absorption spectrophotome  
AOAC 973.34 , Cadmium in food. Atomic absorption spectrophot  
AOAC 983.20, Mercury (methyl) in fish and shellfish. Gas chr 
AOAC 999.13, Lysine, methionine and threonine in pure amino 
CAC/GL 50, General guidelines on sampling 
CAC/RCP 52 , Code of practice for fish and fishery products  
EAS 38, Labelling of prepackaged foods — Specification 
EAS 803, Nutrition labelling — Requirements 
EAS 804, Claims on foods — Requirements 
EAS 805, Use of nutritional and health claims — Requirement 
ISO 936, Meat and meat products — Determination of total ash 
ISO 1736, Dried milk and dried milk products — Determination of fat content — Gravimetric method  
(Reference method) 
ISO 3310- 2, Test sieves — Technical requirements and testing — Part 2: Test sieves of perforated  metal 
plate 
ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid PUBLIC REVIEW DRAFTDEAS 895: 2016 
2 © EAC  2016  – All rights reserved  
 ISO 6579- 1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp.  
ISO 6888- 1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium  
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
ISO 20483 , Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein 
content — Kjeldahl method 
ISO 21567 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Shigella 
spp. 
ISO 21527-1 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds —  Part 1: Colony count technique in products with water activity greater than 0,95 
ISO 10304-1 2007- Water Quality- Determination of dissolved anions by liquid chromatography of ions- Part 1: 
Determination of bromide, chloride, fluoride, nitrate, nitrite phosphate and sulfate  Specifies a method for the 
determination 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply  
3.1 
fish protein concentrate  
is any stable fish preparation, intended for human consumption, in which the protein is more concentrated 
than in the original fish. 
3.2 
“food grade material’   
material that is free from substances that are hazardous to human health and may be permitted to come in 
contact with food.”  
4 Requirements 
4.1 General requirements 
4.1.1  Raw materials 
The fish used shall itself be in a condition fit for human consumption.  Fish protein concentrates may be 
produced using food grade solvents such as ethanol,  iso-propanol , hexane and ethylene dichloride.  
4.1.2   Finished products 
Fish protein concentrate shall: 
a) be in the form of a fine free-flowing colourless powder that is easy to blend  
b) not have more than a faint odour and taste when added to boiling water in a closed container PUBLIC REVIEW DRAFTDEAS 895: 2016 
© EAC 2016   – All rights r eserved  3 
 c) be free from dirt, or other extraneous matter, 
d) be free from added colouring and flavouring agents 
e) not containing solvent residues exceeding the limits compatible with good manufacturing practices 
4.2  Specific requirements 
The fish protein concentrate, when tested in accordance with the relevant methods, shall comply with the 
requirements given in Table 1 and Table 2. 
Table 1 — Requirements for fish protein concentrate 
S/No  Characteristic  Requirement  Test m ethod  
i  Moisture, % by mass, Max (if in powder form)  8.0 Annex A  
ii  Crude protein content (N×6 .25), on dry basis, % by 
mass, Min  80.0 ISO 20483  
iii  Fat content, on dry basis, % by mass, Max  0.75 ISO 1736  
iv  Ash, on dry basis, % by mass, Max  18 ISO 936  
v  Acid insoluble ash, on dry basis, % by mass, Max  0.5 ISO 5985  
vi  Available lysine, g/100 g of protei n, Min  6.5 AOAC 999.13  
vii  Particle Size, 150 micron sieve  0 ISO 3310 -2 
 
5 Hygiene 
Fish protein concentrate  shall be produced and handled in a hygienic manner in accordance with EAS 39 and 
CAC/RCP 52 and shall comply with the microbiological limits given in Table 2. 
Table 2 — Microbiological and heavy metal limits for fish protein concentrate  
S/no  Characteristic  Requirement  Test method  
i  Yeast and moulds  103 ISO 21527 -1 
ii  Total bacterial count/g  10 000  ISO 4833  
iii  Escherichia coli count/g  Absent  ISO 7251  
iv  Staphylococc us aureus CFU/ g, 2 x 103 ISO 6888  
v  Salmonella , per 25 g  Absent  ISO 6579  
vi  Shigella, per 25 g  Absent  ISO 21567  
 
6 Contaminants 
6.1 Heavy metals  
Fish protein concentrate shall comply with the heavy metal limits given in Table 3. PUBLIC REVIEW DRAFTDEAS 895: 2016 
4 © EAC  2016  – All rights reserved  
 Table 3 —  Heavy metal limits for Fish protein concentrate 
S/No  Parameter  Maximum limit, mg/kg  Test method  
i  Arsenic  0.1 AOAC 952.13  
ii  Lead  0.3 AOAC 972.23  
iii  Cadmium  0.3 AOAC 973.34  
iv  Mehtyl mercury  1.0 AOAC 983.20  
 
6.2 Other contaminants 
Fish protein concentrate shall not exceed limits of other contaminants specified in table 4. 
Table 4 — Other contaminants 
S/No  Contaminant  Maximum limit,mg/kg  Test method  
i  Melamin  2.5 HPLC / ELISA  
ii  Flouride  250 ISO 10304 -1  
7 Weights and measures 
The weight of the product shall comply with Weights and Measures regulations of the Partner States. 
8 Packaging 
The fish protein concentrate (FPC) shall be packaged in food grade containers which will safeguard the 
hygienic, nutritional, technological and organoleptic qualities of the product .  
9  Labelling 
9.1 In addition to the requirements in EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked: 
a) name of the product, fish protein concentrate and name of specie, 
b) name and address of the manufacturer. 
c) batch/Code number, 
d) net weight  in metric units  
e) date of manufacture, and 
f) expire date 
9.2  Nutritional labelling, nutrition and health claims may be made in accordance with EAS 803, EAS 804 
and EAS 80 5. PUBLIC REVIEW DRAFTDEAS 895: 2016 
© EAC 2016   – All rights r eserved  5 
 10 Sampling 
Sampling shall be done in accordance with CAC/GL 50. 
 
 
 
 PUBLIC REVIEW DRAFTDEAS 895: 2016 
6 © EAC  2016  – All rights reserved  
 Annex A 
(normative) 
 
Determination of moisture content 
A.1 Principle  
The sample is dried to constant weight in an oven. 
A.2 Apparatus  
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 = 
100
12 1

m mm m  
where 
m1 is the mass, in grams, of the moisture dish 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.  
 
 PUBLIC REVIEW DRAFTDEAS 895: 2016 
© EAC 2016   – All rights r eserved  7 
 Bibliography 
IS 9808:1981(R2005), Specification for Fish Protein Concentrate 
CKS 286:1971, Fish protein concentrate for human consumption 
CAC/RCP 52:2003(Rev. 4:2008), Code of practice for fish and fishery products 
IS 4303-1:1975, Code of hygienic conditions for fish industry — Part 1: Pre-processing stage 
IS 4303-2:1975, Code of hygienic conditions for fish industry — Part 2: Canning stage 
Codex Alimentarius website: http://www.codexalimentarius.net/mrls/vetdrugs/jsp/vetd_q-e.jsp 
USDA Foreign Agricultural Service website: http://www.mrldatabase.com 
USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards 
European Union: http://ec.europa.eu/enterprise/sectors/pharmaceuticals/veterinary-use/maximum-residue-
limits/index_en.htm 
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