GCC STANDARDIZATION ORGANIZATION ( GSO )  
 
 
 
 
 
 
  
 
 
 
GSO5/  FDS / ........   : 2010  
 
 
 
 
Canned finfish  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS :  67.120.30  GSO      /2010المواصفة القياسية الخليجية
          
 
0  
 
FORWARD  
 
    The Gulf Standardization Organization for GCC (GSO) is a regional 
organization which consists of the National Standards Bodies of  GCC 
member States. One of GSO main functions is to issue Gulf Standards / 
Technical regulation through specialized techni cal committees ( TCs ).  
 
GSO through the technical program of committee TC NO.5 "Gulf 
technical committee for standards of food and agriculture products " has 
prepared "  Canned finfish  " the draft standard has been prepared by the 
state of Qatar. The draf t standard has been prepared based on relevant 
ADMO, International and national foreign standards and references.  
 
This standard has been approved as Gulf standard without any technical 
modifications by GSO Board of Direction in its meeting  No…/…. 
……held on   /  /   /  H,  /  /  G    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO      /2010المواصفة القياسية الخليجية
          
 
1 Canned finfish  
 
1. Scope :  
 
This Gulf Standard applies to canned finfish and It does not apply to products where 
the canned finfish constitutes less than 50% m/m of the net contents of the can . 
 
 
2. Complementary references :  
 
2.1   GSO ( 9 )  " Labelling of prepackaged foodstuffs ".  
2.2   GSO ( 21 ) " Hygienic regulations for food plants and their personal".  
2.3   GSO ( 150 ) " Expiration periods at food products  ". 
2.4   GSO ( 168 ) " Requirements of storage facilities for dry and canned  foodstuffs".  
2.5   GSO ( 382 – 383 ) "  Maximum limits for pesticides residues in agricultural food  
                              products – part 1, 2 ".  
2.6   GSO ( 589 ) " Methods for physical and analysis of fish, shellfish and their  
                               products".  
2.7   GSO ( 655 )  " Methods of microbiological examination for meat, fish, shellfish     
                                and their pr oducts".  
2.8   GSO ( 839 ) " Food packages – Part 1 : General requirements ".   
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 – Part 1  ".  
2.12 GSO ( 1791 ) "  Round tin cans with triple pieces used in packaging of  
                                 foodstuffs ". 
2.13 GSO ( 1861 ) " Determination of histamine in fish and their products ". 
2.14 GSO ( 1881 ) " Methods of sampling for fish, shell fish and their products ".  
 
 
3.  Definitions :  
  
3.1  Canned finfish  :  
 
Is the product produced from the flesh of any species of finfish  (Scombridae, 
Scombresocidae, Clupeidae, Coryphaenidae and Pomatomidae ),  which is suitable for 
human consumption and may contain a mixture of species, with similar sensoric 
properties, from with in the same genus, packed in water, oil or other suitable packing 
medium and in hermetically sealed containers. It shall have received a processing 
treatment sufficient to ensure commercial sterility.  
 
3.2  Foreign matter :  
 
The presence in the sample unit  of any matter, which has not been derived from fish 
or the packing medium, 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.  
 GSO      /2010المواصفة القياسية الخليجية
          
 
2 3.3  Odour / flavour :  
 
 A sample unit affected by persistent and distinct objectionable odours or flavours 
indicative of decomposition or rancidity.  
 
3.4  Discolouration :  
 
A sample unit aff ected by distinct discolouration of the flesh indicative of 
decomposition or rancidity or by sulphide staining of more than 5% of the drained 
contents.  
 
3.5  Objectionable matter :   
 
A sample unit affected by Struvite crystals - any struvite crystal greater than 5 mm in 
length.  
 
 
4. Requirements :  
 
The following requirements shall be met the following :  
 
4.1  It shall be produced  according to the standards and regulations mentioned in the 
Gulf standards given in ( 2.2 ). 
4.2 The product shall be free  from big products and its derivatives . 
 
4.3 The product shall be prepared from sound finfish from which the heads, tails and 
viscera have been removed. The raw material shall be of a quality fit to be sold fresh 
for human consumption.  
 
4.4  The packing me dium and all other ingredients used shall be of food grade quality 
and conform to all applicable Gulf standards .  
 
4.5 The product shall be  free from foreign matter, objectionable matter, indicative of 
Corruption  , odour, flavour and discolouration.  
 
4.6  The product shall be free from material that poses a threat to human health.  
 
4.7  The product shall not contain more than 10 mg/100 g of histamine content, and 
not exceeds 20 mg per 100 g in sample unit, this applies only to species of the 
families Scomb ridae, Clupeidae, Coryphaenidae, Scombresocidae and Pomatomidae.  
 
4.8 The microbiological requirements shall be as given in the Gulf standard 
mentioned in ( 2.12 ).  
4.9  The radiation requirements shall be as given in the Gulf standard mentioned in      
( 2.9 ) .  
 
4.10 The product shall be free from micro -organisms capable of development under 
normal conditions of storage  and substances derived from microorganisms in 
amounts which may represent a hazard to health.  
 
4.11  The maximum limits for pesticids re sidues in agricultural food products  shall be 
as given in the Gulf standard mentioned in ( 2. 5 ). 
 
 GSO      /2010المواصفة القياسية الخليجية
          
 
3 4.12  Texture :  
 
The product shall be free from excessive mushy and tough flesh.  The Honey combed 
flesh shall not excess of 5% of the drained contents.  
 
4.13  The following food additives that are permitted to use :  
 
 
( E ) No.  Additive  Maximum level in the final 
product  
 
Thickening or Gelling Agents (for use in packing media only)  
 
400 Alginic acid     
 
 
 
 
 
                       GMP  401 Sodium alginate  
402 Potassium alginate  
404 Calcium alginate  
406 Agar  
407 Carrageenan and its Na, K, and NH4 
salts (including furcelleran  
407a  Processed Eucheuma Seaweed (PES)  
410 Carob bean gum  
412 Guar gum  
413 Tragacanth gum  
415 Xanthan gum  
440 Pectins  
466 Sodium carboxymethylcellulose  
 
Modified Starches  
 
1401  Acid treated starches (including white 
and yellow dextrins)   
 
 
 
 
  
                        GMP  1402  Alkaline treated starches  
1404  Oxidized starches  
1410  Monostarch phosphate  
1412  Distarch phosphate, esterified  
1414  Acetylated distarch phosphate  
1413  Phosphated distarch phosphate  
1420/1421  Starch acetate  
1422  Acetylated distarch adipate  
1440  Hydroxypropyl starch  
1442  Hydroxypropyl starch phosphate  
 
Acidity Regulators  
 
260 Acetic acid   
                       GMP  270 Lactic acid (L -, D-, and DL -) 
330 Citric acid  
 
 GSO      /2010المواصفة القياسية الخليجية
          
 
4  
( E ) No.  Additive  Maximum level in the final 
product  
 
Natural Flavours  
 
 Spice oils   
                       GMP   Spice extracts  
 Smoke flavours (Natural smoke solutions 
and extracts)  
 
 
5. Sampling :  
Samples shall be taken according to the Gulf standard mentioned in ( 2. 41 ). 
 
6. Methods of  tests and examination:   
6.1 Physical and chemical tests shall be according to  the Gulf Standard mentioned  in   
( 2.6 ). 
6.2 Microbiological  tests shall be according to  the Gulf standard  mentioned in ( 2.7 ).  
6.3 Radioactivity tests shall be according to  the Gulf Standard mentioned in ( 2.10 ). 
6.4 Determination of histamine shall b e according to  the Gulf Standard mentioned in   
( 2.13 ).  
 
 
7. Packaging, translation and storage :  
The following shall be observed when packing, transporting and stor age the product:  
 
7.1 Packaging :  
7.1.1 The container  integrity  shall be free from defects which effect hermetic seal . 
7.1.2 The containers shall meet the requirements of Gulf Standard mentioned  in ( 2.8 ), ( 2.12 ). 
 
7.2 translation :  
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 product shall be stored in well -ventilated stores far from sources of heat and 
Contamination.  
7.3.1 The stores shall comply with the requirements according  to the Gulf Stan dard  
mentioned in item (2.4).  
 GSO      /2010المواصفة القياسية الخليجية
          
 
5  
8. Labelling :  
  
Without prejudice to what is stated in the Gulf standards mentioned in ( 2.1 ) and        
(  2.3 ), the following information shall be labelled on the label of the can  :  
 
8.1 Name  of the product  and other  species must be mentioned of the same type . 
8.2 Packing medium shall be as a part of the product name . 
 
 
 
9.  Acceptance level :  
 
Sample unit shall be considered acceptable in such cases as:   
9.1  If the total number  of sample units  free from defective units mentioned on  ( 3.2 ),     
( 3.3 ), ( 3.4 ) and ( 3.5 ) .   
 9.2  T he average net weight and the average drained weight where appropriate of all 
sample units examined is not less than the declared weight, and provided there is no 
unreasonable shortage in any individual container.  
9.3  The food additives, hygiene and Labelling  met the requirements mentioned in  
items 4 and 7.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO      /2010المواصفة القياسية الخليجية
          
 
6  
 
 
References 
441
 4194
4111
 
 
 
Main reference  
 
 
Codex alimentarius commission  
CAC No. 119 / 1981  
Revision 1995  
Canned finfish