ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
   
GSO5/1….. /2008 
  
  
ﺍﻟﻤﻌﻠــــــﺏ  ﺍﻟﻤﺎﻜﺭﻴـــــل   
CANNED MACKEREL 
  
                                                          
إﻋﺪاد  
 
 
اﻟ اﻟﻤﻨﺘﺠﺎتاﻟﻠﺠﻨﺔ  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  ﻔﻨﻴﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
 ﻤﻥ ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﻬﻴﺌ ﺇﺩﺍﺭﺓ ﺍﻟﺨﻠﻴﺠﻴﺔﻤﺠﻠﺱ  ﺔ.   
 
   Foreword  
  
 
  
Standardization Organization for GCC (G SO) is a regional Organization which 
consists of the National Standards Bodi es of GCC member States. One of GSO 
main functions is to issue Gulf Standards /Technical regulation through specialized technical committees (TCs). 
 
GSO through the technical program of committee TC No 5  "  The Gulf 
Technical Committee for Food and Agricultural Standards Products" has prepared this Standard .  The Draf t Standard has been prepared by (
KINGDOM 
OF SAUDI ARABIA      ) 
 
 The draft Standard has been prepared  based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   by 
GSO Board of Directors in its meeting No..../....  ……. held on    /    /   /  H ,  /    / 
  G  
  
                                
                      
CANNED MACKEREL 
        
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  
 CANNED MACKEREL 
 
  
1- SCOPE AND FIELD OF APPLICATION 
 This GSO standard is concerned with canned mackerel and canned jack mackerel 
packed in water, oil or any other suitabl e packing medium.  It does not apply to 
products where mackerel or jack mackerel  constitutes less than 50% (m/m) of the 
net weight of the can. 
 
2- COMPLEMENTARY REFERENCES 
2.1 GSO 9 “Labelling of Prepackaged Foods”. 
2.2 GSO Standard on
 “Methods of Sampling Fish, Shellfish and Their Products”. 
2.3 GSO 589 “Methods of Physical and Chemi cal Analysis of Fish, Shellfish, and 
Their Products”. 
2.4 GSO Standard on “Hermetically Seal ed Round Tin Cans Used for Canning 
Foodstuffs”. 
2.5 GSO 20 “Methods for the Determination of  Contaminating Metallic Elements in 
Foodstuffs”. 
2.6   GSO 21 “Hygienic Regulations for Food Plants and Their Personnel”. 2.7 GSO 150 “Expiration Periods for Food Products”. 2.8 GSO 590 “Microbiological Methods of F ood Examination – Part 3: Commercial 
Sterility Test”. 
2.9 GSO 382 “Maximum Limits of Pesticid e Residues Permitted in Agricultural and 
Food Products – Part 1”. 
2.10 GSO 383 “Maximum Limits of Pesticid e Residues Permitted in Agricultural and 
Food Products – Part 2”. 
2.11 GSO 988 “Limits of Radioactivity Levels Permitted in Agricultural and Food 
Products – Part One”. 
2.12 GSO 998 “Detection Methods of Limits of Radioactivity Levels Permitted in 
Agricultural and Food Products”. 
2.13 Draft GSO standards on: 
- “Detection of Pig Meat in Foodstuffs”. - “Detection Methods of the Maximum Li mits of Pesticide Residues Permitted 
in Agricultural and Food Products”. 3- DEFINITION 
 Canned mackerel and jack mackerel: 
 A food product prepared from one species or  more of the same genus of mackerel 
or jack mackerel, or other suitable p acking media in hermetically sealed 
containers, and processed by heat so as to prevent spoilage. 
 
4- REQUIREMENTS 
 The following requirements shall be met in canned mackerel: 
4.1 The product shall be completely free from pig products and their derivatives. 4.2 Food additives included in the produc t shall be conforming with the GSO 
standard specialized for each. 
4.3 The product shall be prepared according to  the hygienic regulations given in the 
GSO standard mentioned in (2.6). 
4.4 The product shall be prepared from fresh, frozen, smoked or fried mackerel. 4.5 The product shall be prepared from fish  fit for human consumption and free from 
harmful substances, impurities and any spoilage indication. 
4.6 The product shall be prepared from proce ssed clean fish (heads, viscera, tail and 
fins are removed).  In case of jack mack erel, scutes and pectoral fin shall be 
removed to the extent possible. 
4.7 The canned product shall have an odour  and flavour characteristic of the 
mackerel genus and the used packi ng medium and shall be free from 
objectionable odours and flavours of any kind. 
4.8 The texture and flesh of mackerel fish  shall be characteristic of the canned 
mackerel genus, and free from fragmented fish and blood.  Its bones shall be soft. 
4.9 The produced mackerel shall be packed in one of the following packing media: 
- Mackerel broth - Brine solution or water - Edible oil with or without mackerel broth - Sauce  Any one of the following substances  only may be added to the packing 
medium: 
- Edible salt - Natural starch - Spices or herbs 
- Vinegar - Vegetables and fruits. 
4.10 Edible salt concentration in the packi ng medium shall not exceed 2% of the net 
weight of the can contents. 
4.11 The acidity shall not exceed 0.2% determin ed as citric acid if the mackerel is 
packed in brine solution. 
4.12 The drained weight of the mackerel fl esh shall not be less than the following 
values:  
- 70% by weight from the water capacity of the can (for mackerel canned in 
oil). 
- 60% by weight from the water capacity of the can (for mackerel canned in 
mackerel broth, brine solution or a mixture of oil and mackerel broth). 
- 50% by weight from the water capacity of the can (for mackerel canned in 
sauce or any other substance). 
 The size of the can shall be proportional to  the mackerel weight so that the can 
would look filled with mackerel. 
4.13 The percentage of the following contamin ating metallic elements in the container 
contents shall not exceed the amounts stated as follows (ppm): 
 Mercury   0.5 ppm  Arsenic   1.0 ppm  Cadmium   1.0 ppm  Lead   5.0 ppm  Copper   10.0 ppm  Zinc   50.0 ppm  Tin   250.0 ppm 4.14 The pressure inside the can shall be le ss than the atmospheric pressure at room 
temperature. 
4.15 The histamine content shall not exceed 10 mg per 100 gram of the flesh mackerel 
in the samples tested, and shall not exceed 20 mg per 100 gram in any single sample tested. 
4.16 The total volatile nitrogen shall not ex ceed 30 mg per 100 gram of the mackerel 
flesh. 
4.17 Pesticide residues shall not exceed th e limits given in the GSO standard 
mentioned in 2.9 and in 2.10. 
4.18 The maximum permissible additives leve l shall not exceed those given in Table 
(1). Table (1) 
Maximum permissible additives level in the product 
Thickening or jellifying agents . 
(for use in packing medium only):    Maximum level in 
  the packing medium 
-  Sodium carboxy methyl cellulose -  Pectins -  Agar agar -  Carrageenan -  Guar gum -  Carob bean gum -   Tragacanth gum -  Alginic acid as calcium, potassium and    sodium salts -  Xanthan gum  Modified starches (chemically)
 
-  Acid-treated starches (including - white    and yellow dextrins) -  Alkali-treated starches -  Bleached starches -  Distarch adipate, acetylated -  Distarch glycerol -  Distarch glycerol, acetylated -  Distarch glycerol, hydroxypropyl -  Distarch phosphate -  Distarch phosphate, acetylated -  Distarch phosphate, hydroxypropyl -  Distarch phosphate, phosphated -  Monostarch phosphate -  Oxidized starch -  Starch hydroxypropyl  
        Singly or in      combination                         2.5 g/Kg
 
   2.5 g/Kg  
 
  
   20 g/Kg           20 g/Kg  
                            (Total)  
 
       
 
      Singly or in com-     bination 60 g/Kg         
   
  Maximum level in the final 
  product 
   
Acidifying agents :  Limited by GMP 
-  Acetic acid   
-  Citric acid   
-  Lactic acid   
   
Natural flavours, e.g. :  Limited by GMP 
-  Spice oils   
-  Spice extracts   
   
Smoke flavours :  Limited by GMP 
(natural smoke solutions and their extracts)   
   4.19 Defect levels in canned mackerel and j ack mackerel (fillets, bits and flakes in 
various packing media) shall not exceed those specified in Table (2). 
Table (2) 
Defects Levels in the Product 
 
Defects Classification 
 Serious Major Minor 
    
    
Cutting and trimming     
- Parts of head or tail  - - 1 
- Parts of viscera - 2 - 
- Hard scutes (jack mackerel) - - 1 
     
Skin (fillets labelled skinless)     
- Each instance 3 to 10 cm2 - - 1 
- Over 10 cm for each additional 5 cm2 - - 1 
     
Non characteristic pieces  
(Fillets and pieces only)  Flake or further disintegrated fish flesh clearly separated from fillets or pieces of fillets (expressed as % of drained fish solid material)    
- Over 35% 6 - - 
- Over 25% to 35% 4 - - 
- Over 15% to 25% - 2 - 
- Over 10% to 15% - - 1 
     
Discolouration, flesh     
- Severe - 2 - 
- Slight or localized - - 1 
     
Discolouration, packing media     
- Severe (overall) - 2 - 
- Slight - - 1 
     
Odour and flavour, flesh or packing media     
- Distinctly objectionable odour and flavour 
(e.g. metallic, rancid)  
6  
-  
- 
     
Texture     
- Excessively mushy flesh 6 - - 
- Excessively tough or fibrous or crumbly flesh 4 - - 
- Hard bones (not easily friable using thumb and 
forefinger)  
-  
2  
- 
- Honeycombing 6 - - 
     Table (2) (Continued) 
 
Defects Classification 
 Serious Major Minor 
    
    
Exuded water  (oil packs only)    
 Water content (expressed as % of declared net 
contents of can)    
 (a)  Fish packed in oil:    
       > 8 % 4 - - 
       6-8 % - 2 - 
 (b)  Fish packed in oil with its own juice:    
       > 12 % 4 - - 
       10-12 % - 2 - 
Separation of sauces     
 Sauces separated into solid and liquid (except oil)    
     
 Severe (overall) - 2 - 
 Partly - - 1 
     
 Foreign matter 6 - - 
     
 
4.19.1 A sample unit shall be considered as defective if it has: 
   
Classification of 
Defects Mackerel and 
jack mackerel 
in oil Other packs of 
mackerel and 
jack mackerel 
   
   
Serious 4 4 
Serious + Major 8 6 
Serious + Major + Minor 10 8 
   
 
4.20 Defects levels in canned mackerel and j ack mackerel (dressed fish and cutlets in 
various packing media)  shall not exceed those specified in Table (3). Table (3) 
Defects Levels in the Product 
 
Defects Classification 
 Serious Major Minor 
    
    
Cutting, trimming and evisceration     
- Parts of tail (except for small fish) and/or head - - 1 
- Hard scutes (jack mackerel) - - 1 
- Excessive amount of viscera and/or feed (one or 
more fish not eviscerated) 4 - - 
- Small amounts of viscera and/or feed (except for 
small fish and cutlets with belly uncut) - 2 - 
     
Non characteristic pieces     
- Each additional small pieces beyond 2 - - 1 
- Flake or further disintegrated fish flesh, skin, 
bone or fin fragments (expressed as % of drained fish solid material)    
- Over 10% 4 - - 
- Over 7% to 10% - 2 - 
     
Discolouration of flesh     
- Severe (overall) - 2 - 
- Slight or localized - - 1 
     
Discolouration of packing media     
- Severe (overall) - 2 - 
- Slight - - 1 
     
Odour and flavour, flesh or packing media     
 Distinctly objectionable odour and flavour 
(e.g. metallic, rancid)  
6  
-  
- 
     
Texture     
- Excessively mushy flesh 6 - - 
- Excessively tough or fibrous or crumbly flesh 4 - - 
- Hard bones (not easily friable using thumb and 
forefinger)  
-  
2  
- 
- Honeycombing 6 - - 
     Table (3) (Continued) 
 
Defects Classification 
 Serious Major Minor 
    
    
Exuded water  (oil packs only)    
 Water content (expressed as % of declared net 
contents of can)    
 (a)  Fish packed in oil:    
       > 8 % 4 - - 
       6-8 % - 2 - 
 (b)  Fish packed in oil with its own juice:    
       < 12 % 4 - - 
       10-12 % - 2 - 
     
Separation of sauces     
 Sauces separated into solid and liquid (except oil)    
     
 Severe (overall) - 2 - 
 Partly (objectionable appearance) - - 1 
     
 Foreign matter 6 - - 
     
 
4.20.1 A sample unit shall be considered as de fective if it has more  defect points than 
those specified below: 
 
Points classified as Jack mackerel 
in oil Other packs of 
jack mackerel and 
mackerel in oil Other packs 
of mackerel 
    
    
Serious 4 4 4 
Serious + Major 10 8 6 
Serious + Major + Minor 14 12 10 
 
4.21 The product shall pass the commercial sterility test according to the GSO 
standard mentioned in (2.8). 
4.22 Product with equilibrium pH above 4.6 sh all have received sterilization sufficient 
to destroy all spores of clostridium botulinum. 
4.23 The radiation levels in the product shall not exceed the permissible levels 
according to GSO standard mentioned in (2.11). 
 5- SAMPLING 
 Samples shall be taken according to the GSO standard mentioned in (2.2). 
 
6- METHODS OF TESTING 
6.1 Tests shall be carried out on the repr esentative sample, taken according to item 
(5), according to the GSO standards mentioned in 2.3, 2.5 and 2.8. 
6.2 Also, tests shall be carried out according to the GSO standards mentioned in 
2.11. 
 
7- PACKING 
7.1 The product shall be packed in containers  of various shapes made of aluminum, 
tin free steel or tin plate that meet the requirements stated in the GSO standard 
mentioned in 2.4. 
7.2 The internal surface shall be enameled with suitable enamel. 7.3 The cans shall be free from mechanical defects, leakage and rust.  
8- LABELLING 
 Without prejudice to what is stated in  the GSO standards mentioned in 2.1 and 
2.7, the following shall be declared on label: 
8.1 The word “smoked”, “cooked”, or “fried” according to its processing. 8.2 Food additives and their ratios. 8.3 The type of the packing medium used. 8.4 The expiration date in a non-coded manner (day-month-year).  
9- TRANSPORTATION AND STORAGE 
 The following shall be observed during transportation and storage: 
9.1 The means of transport shall provide protection from damage for the product. 9.2 The product shall be stored in suitable, clean and well-ventilated stores far from 
heat and contamination sources. 
        REFERENCES                                                                               ﻊـــــﺍﻟﻤﺭﺍﺠ                       
 
Main reference                                                                                 اﻟﺮﺋﻴﺴﻲ  اﻟﻤﺮﺟﻊ  
CODEX ALIMENTARIUS COMMISSION                                                اﻷﻏﺬﻳﺔ  دﺳﺘﻮر  ﻟﺠﻨﺔ  –  اﻟﺜﺎﻧﻴﺔ  اﻟﺪورة
ﻋﺸﺮ  
Twelfth Session , 1978                                                                                 )٨٧٩١( "  اﻟ  ﻣﺎآﺮﻳﻞﻤﺎآﺮﻳﻞ  واﻟﺠﺎك  اﻟﻤﻌﻠﺐ  "  
" CANNED MACKEREL AND JACK   
   MACKEREL"  
Other References :                                                                                                 اﻷﺧﺮى  اﻟﻤﺮاﺟﻊ
           
Indian standard 2420/1971                                                                     رﻗﻢ اﻟﻬﻨﺪﻳﺔ  اﻟﻘﻴﺎﺳﻴﺔ  ٠٢٤٢اﻟﻤﻮاﺻﻔﺔ /١٧٩١  
" CANNED MACKEREL IN OIL"                                                                               "ﻳ ﻞاﻟﻤﺎآﺮ اﻟﻤﻌﻠﺐ  اﻟﺰﻳﺖ ﻓﻲ
 "
Indian standard 3849/1976                                                                     رﻗﻢ اﻟﻬﻨﺪﻳﺔ  اﻟﻘﻴﺎﺳﻴﺔ  ٩٤٨٣اﻟﻤﻮاﺻﻔﺔ /٦٧٩١  
" CANNED MACKEREL IN BRINE"                                                                  "ﻳ ﻞاﻟﻤﺎآﺮ اﻟﻤﻌﻠﺐ   ﻣﻠﺤﻲ وﺳﻂ ﻓﻲ
                                   "