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ﻐﻐﺍﻷﺴﻤـﺎﻙﻐﺍﻝﻤﻤـﻠﺤـﺔ 
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ﻓﺈﻨﻬﺎﻐﻋﺭﻀﺔﻐﻝﻠﺘﻐﻴﻴﺭﻐﻭﺍﻝﺘﺒﺩﻴل،ﻐﻭﻻﻐﻴﺠﻭﺯﻐﺍﻝﺭﺠﻭﻉﻐﺇﻝﻴﻬﺎﻐﻜﻤﻭﺍﺼﻔﺔﻐﻗﻴﺎﺴﻴﺔﻐﺨﻠﻴﺠﻴﺔﻐﺇﻻﻐﺒﻌﺩﻐﺍﻋﺘﻤﺎﺩﻫﺎﻐﻤﻥﻐ 
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8GSO8STANDARD 8 GSO8…..8/82007 8
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Foreword ﻐﻐ 
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StandardizationTOrganizationTforTGCCT(GSO)TisTaTreg ionalTOrganizationTwhichT
consistsTofTtheTNationalTStandardsTBodiesTofTGCCTme mberTStates.TOneTofTGSOT
mainT functionsT isT toT issueT GulfT StandardsT /Technica lT regulationT throughT
specializedTtechnicalTcommitteesT(TCs).T
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GSOTthroughTtheTtechnicalTprogramTofTcommitteeTTCTN oT5TT" TTheTGulfT
TechnicalTCommitteeTforTFoodTandTAgriculturalTStand ardsTProducts"ThasT
preparedTthisTStandardT.TTTheTDraftTStandardThasTbe enTpreparedTbyT( KINGDOM8OF8 
SAUDI8ARABIA888888 )T
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TTheTdraftTStandardThasTbeenTpreparedTbasedTonTrele vantTADMO,TInternationalT
andTNationalTforeignTStandardsTandTreferences.T
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ThisTstandardThasTbeenTapprovedTasTGulfT(StandardT/ TTechnicalTRegulation)T  TbyT
GSOTBoardTofTDirectorsTinTitsTmeetingTNo..../....TT …….heldTonTTTT/TTTT/TTT/TTHT,TT/TTTT/TTT
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8GSO8STANDARD 8 GSO8…..8/82007 8
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SALTED8FISH8
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Date8of8GSO8Board8of8Directors’8Approval8 :8 8
Issuing8Status8 :8 8
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1-8 SCOPE8AND8FIELD8OF8APPLICATION8
T ThisTstandardTisTconcernedTwithTsaltedTfishTreadyT forThumanTconsumptionTpreparedT
fromTfreshTorTchilledTorTfrozenTfish. 8
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2-8 COMPLEMENTARY8REFERENCES8
2.1 T GSOT9TT“LabellingTofTPrepackagedTFoods”. 8 8
2.28 GSOTStandardTonTT“MethodsTofTSamplingTforTFish,TShe llfishTandTTheirTProducts”. 8
2.38 GSOT655TT“MethodsTforTMicrobiologicalTExaminationTo fTMeat,TFish,TShellfishTandT
TheirTProducts”.T 8
2.48 GSOT20TT“MethodsTforTtheTDeterminationTofTContamina tingTMetallicTElementsTinT
Foodstuffs”. 8
2.58 GSOTStandardTonTT“SaltTforTFoodstuffs”. 8
2.68 GSOT21TT“HygienicTRegulationsTforTFoodTPlantsTandTT heirTPersonnel”. 8
2.78 GSOT22T“MethodsTofTTestingTColouringTMatterTUsedTin TFoodstuffs”. 8
2.88 GSOT150TT“ExpirationTPeriodsTforTFoodTProductsTRTPa rtTI”.8
2.98 GSOT88TT“MeatTandTitsTProductsTRTDeterminationTofTC hlorideTContent”. 8
2.108 GSOT380TT“ChilledTFish”. 8
2.118 GSOT1753TT“FrozenTFish”. 8
2.128 GSOT839TT“FoodTRTPackagesTRTPartT1:TGeneralTRequire ments”.8
2.138 GSOT StandardT onT T “FoodT PackagesT RT PartT II:T PlasticT PackagesT RT GeneralT
Requirements”. 8
2.14 T GSOT988TT“LimitsTofTRadioactivityTLevelsTPermitted TinTFoodstuffs”.T
2.158 GSOT998TT“MethodsTforTLimitsTDetectionTofTRadioacti vityTLevelsTPermittedTinT
Foodstuffs”. 8
2.168 TTGSOT1016TT“MicrobiologicalTLimitsTforTFoodsTRTPar tT1”.8
2.178 GSOT382TT“LimitsTofTPesticidesTResiduesTPermittedTi nTFoodstuffsTPartTI”. 8
2.188 GSOT383T“LimitsTofTPesticidesTResiduesTPermittedTin TFoodstuffsTPartTII”. 8
2.198 GSOTStandardTonTT“fishTproductsTdeterminationTofThi stamineT(referenceTmethod)”. 8GSO8STANDARD 8 GSO8…..8/82007 8
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٢3-8 DEFINITION8
3.18 Salting: TPhysicoRchemicalTprocessTbyTwhichTsaltTpenetratesT theTfish,TmoistureTisT
forcedToutTofTtheTtissues,TproducingTaTchangeTinTwe ight.8
3.28 Dry8salting: TProcessTmixingTofTfishTwithTdryTsalt. 8
3.38 Brining: TProcessTimmersionTofTfishTinTbrineTsolution. 8
3.48 Salted8fish: TResultingTprocessesT(itemsT3.1TandT3.2TorT3.1TandT 3.3)TforTanyTspeciesT
ofTfishTthatThadTtheTsuitabilityTofTsaltingTforTpur poseTofTmaturationTinTorderTtoT
acquireTtheTorganolepticTcharacter. 8
3.58 Rust: TSpoilageTofTsaltedTproducts,TgivingTthemTanTunplea santTtasteTandTaTrancidTfatT
smell,TandTaTsurfaceTcolorTofTrustyTiron. 8
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4-8 REQUIREMENTS T
T TheTfollowingTrequirementsTshallTbeTmetTinTsaltedT fish:T
4.1 T TheTproductTshallTbeTpreparedTaccordingTtoThygieni cTregulationsTobtainedTinTGSOT
StandardTstatedTinTitemsT(2.6).T
4.2 T TheTfishTusedTinTtheTmanufactureTofTtheTproductTsh allTbeTinTaccordanceTwithTGSOT
StandardTstandardTmentionedTinTitemT2.10TandT2.11.T
4.3 T TheTproductTshallTbeTfirmTandTcontainTtheTorganole pticTcharacterTforTeachTspecies.T
4.4 T TheTproductTshallTbeTfromTfishTofTsameTtypesTandTs peciesTandTidenticalTinTsize.T
4.5 T TheTproductTshallTbeTfreeTfromTartificialTcolours, Trust,TrancidTorTanyTforeignTodour.T
4.6 T TheT productT shallT beT freeT fromT pinkT colourationT pr oducedT byT halophilicT
microorganisms.T
4.7 T TheTproductTshallTbeTfreeTfromTmaggotTinfestation. T
4.8 T SaltT usingT inT saltingT processesT shallT beT inT accord anceT withT GSOT StandardT
mentionedTinTitemT(2.5).T
4.9 T SaltTpercentageTinTtheTfinalTproductTshallTnotTexc eedT14%TandTnotTdecreaseTthanT
6%TbyTmass.T
4.10 T MoistureTpercentageTinTtheTfinalTproductTshallTnot TbeTexceedT56%TandTnotTlessTthanT
43%TbyTmass.T
4.11 T DegreeTofThydrogenRionTconcentrationTshallTnotTexc eedT6.7TbyTmass.T
4.12 T SpicesTpermissibleTtoTbeTaddedTaccordingTtoTtheTgo odTproduction.T
4.13 T HistamineTcontentTshallTnotTexceedT30Tmg/100TgTinT theTfinalTproduct.T
4.14 T TheTcontaminatingTmetallicTelementsTshouldTnotTexc eedT(PPM):TGSO8STANDARD 8 GSO8…..8/82007 8
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٣RT MercuryT.......................T0.5T
RT ArsenicT........................T0.5T
RT LeadT............................T1.0T
RT CadmiumT.....................T0.5T
RT ZincT...........................T40.0T
4.15 T TheTmicrobiologicalTcriteriaTshallTnotTexceedTtheT limitsTstatedTinTGSOTStandardT
mentionedTinTitemT(2.16).T
4.16 T TheTlimitsTofTradioactivityTlevelsTshallTnotTexcee dTtheTmaximumTlimitsTstatedTinT
GSOTStandardTmentionedTinTitemT(2.14).T
4.17 T PesticidesT residuesT inT theT productsT shallT notT beT m oreT thanT limitT permittedT
accordingTtoTGSOTStandardTstatedTinTitemT(2.17).T
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5-88 SAMPLING8
T SamplesTshallTbeTtakenTaccordingTtoTGSOTStandardTs tatedTinTitemT(2.2).T
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6-8 METHODS8OF8INSPECTION8AND8TESTS8
T AllT requiredT testsT shallT beT carriedT outT onT theT rep resentativeT samplesT takenT
accordingTtoTitemT(5).T
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6.1 T MicrobiologicalTexaminationTshallTbeTdeterminedTac cordingTtoTGSOTStandardT
mentionedTinTitemT(2.3).T
6.2 T ContaminatingTmetallicTelementsTshallTbeTdetermine dTaccordingTtoTGSOTStandardT
mentionedTinTitemT(2.4).T
6.3 T DetectionTofTcolouringTmatterTshallTbeTdeterminedT accordingTtoTGSOTStandardT
mentionedTinTitemT(2.7).T
6.4 T SodiumT chlorideT contentT shallT beT determinedT accord ingT toT GSOT StandardT
mentionedTinTitemT(2.9).T
6.5 T DetectionTofTradioactivityTlimitsTshallTbeTdetermi nedTaccordingTtoTGSOTStandardT
mentionedTinTitemT(2.15).T
6.6 T DeterminationT ofT histamineT shallT beT determinedTacc ordingTtoTGSOTStandardT
mentionedTinTitemT(2.19).T
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٤7-8 PACKING,8TRANSPORTATION8AND8STORING8
7.18 Packing8
T WithoutTprejudiceTtoTtheTprovisionTofTGSOTStandard TstatedTinTitemsT(2.1)TandT
(2.13),TtheTfollowingTshallTbeTmetTduringTpacking:T
7.1.1 T TheTpackagesTusedTinTtheTpackingTshallTbeTclean,Th ygienic,TmadeTofTsuitableT
material,TwhichTwouldTnotTcauseTcontaminationTdurin gTstorage,TtransportationTandT
handling.T
7.1.2 T SaltedTfishTshallTbeTpackedTinTsuitableTpackageTac cordingTtoTtheirTtypeTandTspecies.TT
TheTproductTunitsTinTeachTpackageTshallTbeTidentica lTinTtheTshape,TsizeTandTweight.T
7.28 Transportation8and8Storage8
T TheTfollowingTshallTbeTmetTduringTtransportationTa ndTstoringTofTsaltedTfish:T
7.2.1 T ATsuitableTtransportationTunitThasTnotTbeenTusedTf orTtransportingTpoisonousTorT
hazardousTmaterialTshallTbeTused.T
7.2.2 T TransportationTandTstorageTshallTbeTcarriedToutTby TmeansTthatTprotectTtheTproductT
fromTmechanicalTdamagesTandTdeterioration.T
7.2.3 T ExpireTdateTforTsaltedTfishTshallTbeTaccordingTtoT GSOTStandardTstatedTinTitemT(2.8).T
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8-8 LABELLING8
T WithoutTprejudiceTtoTtheTprovisionTofTGSOTStandard TstatedTinTitemT2.1,TtheT
followingTinformationTshallTbeTdeclaredTonTtheTlabe l:T
8.1 T TheTwordT“saltedTfish”TwithTdeclaresTtheTtypeTofTf ishTandTtheTmethodTusedTforTtheT
saltingTprocess.T
8.2 T InTcaseTofTlargeTpackageTwriteTtheTpreviousTinform ationTwithTaTclearTmanner.T
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REFERENCES 8
T
RT EgyptianTStandardT
T No.T1725/1996T
T SaltedTFishTRTPartT3:TMolouha.T
T
RT ZaitsevTetTal.,T1969T
T FishTcuringTandTprocessingT
T MIRTPublishTMoscowT
T
T Conell,TJ.J.T1980T
T ControlTofTfishTqualityT
T FishingTNewsTBooksTLtd.T
T Farnahm,TSurreys,TEnglandT
T
T Youssef,TH.T1974T
T StudiesTonTtheTnutritiveTvalueT
T AndTsanitaryTconditionsTofTsaltedT
T FishTandTUpperTEgypt.TM.V.Sc.TThesisT
T (MeatTHygiene),TFacultyTofTVet.TMed.,T
T AssiutTUniv.,T9TEgypt.T
T