超清版 GB/T 18108-2024 鲜海水鱼通则
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- 更新时间：2025-03-19
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资料介绍
ICS 67.120.30
CCS B 50
中华人民共和国国家标准
GB/T 18108—2024
鲜 海 水 鱼 通 则
General principle of fresh marine fish
代替 GB/T 18108—2019
2024-09-29 发布2025-04-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 要求 ·································································································· 1
4.1 生产用水 ························································································· 1
4.2 感官要求 ························································································· 1
4.3 理化指标 ························································································· 2
5 试验方法 ······························································································ 2
5.1 感官检验 ························································································· 2
5.2 理化检验 ························································································· 2
6 检验规则 ······························································································ 3
6.1 组批规则 ························································································· 3
6.2 抽样方法 ························································································· 3
6.3 判定规则 ························································································· 3
7 标识、包装、运输、贮存 ············································································ 3
7.1 标识 ······························································································ 3
7.2 包装 ······························································································ 3
7.3 运输 ······························································································ 3
7.4 贮存 ······························································································ 3
前 言
本文件按照GB/T 1.1—2020《标准化工作导则 第1 部分：标准化文件的结构和起草规则》的规
定起草。
本文件代替GB/T 18108—2019《鲜海水鱼通则》，与GB/T 18108—2019 相比，除结构调整和编
辑性改动外，主要技术变化如下：
—删除了涉及食品安全的指标及相关内容（见2019年版的3.3、3.4、4.4、4.5、6.1.2）；
—更改了感官要求及相应的试验方法（见4.2、5.1，2019年版的3.2、4.1）；
—删除了净含量的要求及相应的试验方法（见2019年版的3.5、4.6）；
—更改了生产用水的具体要求（见4.1，2019年版的3.1）；
—更改了感官要求中外观的具体指标（见表1，2009年版的表1）；
—更改了常规试验中气味评定的具体方法（见5.1.1，2019年版的4.1.1）；
—更改了蒸煮试验的具体要求，细化了具体方法（见5.1.2,2009年版的4.1.2）；
—更改了判定规则的具体要求（见6.3,2019年版的5.2）；
—更改了标识的具体要求（见7.1,2019年版的6.1.2、6.1.3）；
—更改了包装的具体要求（见7.2,2019年版的6.2）；
—更改了运输中
CCS B 50
中华人民共和国国家标准
GB/T 18108—2024
鲜 海 水 鱼 通 则
General principle of fresh marine fish
代替 GB/T 18108—2019
2024-09-29 发布2025-04-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
目 次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 要求 ·································································································· 1
4.1 生产用水 ························································································· 1
4.2 感官要求 ························································································· 1
4.3 理化指标 ························································································· 2
5 试验方法 ······························································································ 2
5.1 感官检验 ························································································· 2
5.2 理化检验 ························································································· 2
6 检验规则 ······························································································ 3
6.1 组批规则 ························································································· 3
6.2 抽样方法 ························································································· 3
6.3 判定规则 ························································································· 3
7 标识、包装、运输、贮存 ············································································ 3
7.1 标识 ······························································································ 3
7.2 包装 ······························································································ 3
7.3 运输 ······························································································ 3
7.4 贮存 ······························································································ 3
前 言
本文件按照GB/T 1.1—2020《标准化工作导则 第1 部分：标准化文件的结构和起草规则》的规
定起草。
本文件代替GB/T 18108—2019《鲜海水鱼通则》，与GB/T 18108—2019 相比，除结构调整和编
辑性改动外，主要技术变化如下：
—删除了涉及食品安全的指标及相关内容（见2019年版的3.3、3.4、4.4、4.5、6.1.2）；
—更改了感官要求及相应的试验方法（见4.2、5.1，2019年版的3.2、4.1）；
—删除了净含量的要求及相应的试验方法（见2019年版的3.5、4.6）；
—更改了生产用水的具体要求（见4.1，2019年版的3.1）；
—更改了感官要求中外观的具体指标（见表1，2009年版的表1）；
—更改了常规试验中气味评定的具体方法（见5.1.1，2019年版的4.1.1）；
—更改了蒸煮试验的具体要求，细化了具体方法（见5.1.2,2009年版的4.1.2）；
—更改了判定规则的具体要求（见6.3,2019年版的5.2）；
—更改了标识的具体要求（见7.1,2019年版的6.1.2、6.1.3）；
—更改了包装的具体要求（见7.2,2019年版的6.2）；
—更改了运输中