اﻟﻌﺮﺑﻴﺔ  اﻟﺨﻠﻴﺞ  ﻟﺪول اﻟﺘﻌﺎون  ﻣﺠﻠﺲ  ﻟﺪول اﻟﺘﻘﻴﻴﺲ  هﻴﺌﺔ 
GCC STANDARDIZATION ORGANIZATION ( GSO ) 
 
  
 
 
  ﻣﺸﺮوع: أوﻟﻲ  
 
  
GSO5/ DS / ........  : 2010 
   
اﻟﻤﻌﻠﺒﺔ  اﻟﺰﻋﻨﻔﻴﺔ  اﻷﺳﻤﺎك  
Canned finfish 
 
 
 
  
 
 
 
 
 
إﻋﺪاد 
اﻟﻐﺬاﺋﻴﺔ  اﻟﻤﻨﺘﺠﺎت  ﻗﻄﺎع ﻟﻤﻮاﺻﻔﺎت  اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻔﻨﻴﺔ اﻟﻠﺠﻨﺔ  واﻟﺰراﻋﻴﺔ  
 
 
     ﻓﺈﻧﻬ ﻟ ﺑﺸ  واﻟﻤﻠﺤﻮﻇ  اﻟ ﻹﺑ ﺗﻮزﻳﻌﻬ  ﺗ ﺧﻠﻴﺠﻴ  ﻗﻴﺎﺳ  ﻟﻤﻮاﺻ  ﻣﺸ  اﻟﻮﺛﻴﻘ  ه
             ﻣﺠﻠ  ﻣ اﻋﺘﻤﺎده  ﺑﻌ إﻻ ﺧﻠﻴﺠﻴ  ﻗﻴﺎﺳ  آﻤﻮاﺻ  إﻟﻴﻬ  اﻟﺮﺟ  ﻳﺠ وﻻ واﻟﺘﺒ  ﻟﻠﺘﻐﻴ  ﻋﺮﺿﺔ
اﻟﻬﻴﺌﺔ إدارة . 
 
 
 
 
ICS :  67.120.30 GSO     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
0  
 
FORWARD 
 
    The Gulf Standardization Organi zation for GCC (GSO) is a regional 
organization which consists of the National Standards Bodies of  GCC 
member States. One of GSO main func tions is to issue Gulf Standards / 
Technical regulation through speciali zed technical committees ( TCs ). 
 
GSO through the technical progra m of committee TC NO.5 "Gulf 
technical committee for standards of fo od and agriculture  products " has 
prepared "  Canned finfis h " the draft standard h as been prepared by the 
state of Qatar. The draft standard has been prepared based on relevant 
ADMO, International and national fo reign standards a nd 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     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
1 Canned finfish 
 
1. Scope : 
 
This Gulf Standard applies to canned finfis h 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. Complementar y 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 products". 
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 pe rmissible radionuclides limits in food –  
                              Part 1 Gamma spectrometry analysis : A – Cs – 134, Cs – 137 ".  2.11 GSO  (1016 ) " Microbiological crit eria 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 within 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     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
2 3.3  Odour / flavour :  
 
 A sample unit affected by persistent a nd distinct objectionable odours or flavours 
indicative of decomposition or rancidity.  
3.4  Discolouration :  
 
A sample unit affected 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 medium 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 ma tter, 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 Scombridae, 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 residues in agricultural food products shall be as given in the Gulf standard mentioned in ( 2.5 ). 
 
 GSO     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
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     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
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 ( 2.٤١ .) 
 
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 be according to the Gulf Standard mentioned in   
( 2.13 ).  
 
 
7. Packaging, translation and storage :  
The following shall be observed when packing, transporting and storage 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 Standard  
mentioned in item (2.4). 
 GSO     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
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  The 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     /2010                                                                                   اﻟﺨﻠﻴﺠﻴﺔ  اﻟﻘﻴﺎﺳﻴﺔ  اﻟﻤﻮاﺻﻔﺔ
          
 
6  
 
 
 اﻟﻤﺮاﺟﻊReferences  
اﻟﺮﺋﻴﺴﻲ  اﻟﻤﺮﺟﻊ
 اﻷﻏﺬﻳﺔ  دﺳﺘﻮر  ﻟﺠﻨﺔ ﻣﻮاﺻﻔﺔ
 ٩١١رﻗﻢ/  ١٨٩١
  ٥٩٩١ﺗﺤﺪﻳﺚ 
اﻟﻤﻌﻠﺒﺔ  اﻟﺰﻋﻨﻔﻴﺔ  اﻷﺳﻤﺎك 
 
Main reference   
 Codex alimentarius commission  
CAC No. 119 / 1981 
Revision 1995 Canned finfish