Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights.
This standard replaces SC/T 3502-2000 Fish Oil in whole. In addition to a number of editorial changes, the following technical deviations have been made with respect to the JC/T SC/T 3502-2000:
— the product classification is added;
— the physical and chemical indexes of crude fish oil Grade 3 are added;
— the relevant provisions of sensory requirements are modified;
— the value of anisidine in refined fish oil is added;
— some indexes in physical and chemical indexes are modified;
— the requirements for contaminant index of edible refined fish oil are added;
— the requirements for antioxidant index of edible refined fish oil are added;
— the detection method of moisture and volatiles are modified.
This standard was proposed by Fisheries Bureau of the Ministry of Agriculture of the People's Republic of China.
This standard is under the jurisdiction of Subcommittee 3 on Aquatic Products Processing of National Technical Committee 156 on Aquatic Products of the Standardization Administration of China (SAC/TC 156/SC 3).
The previous edition of this standard is as follows:
— SC/T 3502-2000.
Fish Oil
1 Scope
This standard specifies the product classification, requirements, test methods, inspection rules, labeling, marking, packaging, transportation and storage of fish oil.
This standard is applicable to crude and refined fish oil used as raw oil.
2 Normative References
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging — Pictorial Marking for Handling of Goods
GB 2760 National Food Safety Standard — Hygienic Standards for Uses of Food Additives
GB 2762 National Food Safety Standard — Maximum Levels of Contaminants in Foods
GB/T 5524 Animal and Vegetable Fats and Oils — Sampling
GB/T 5525 Vegetable Fats and Oils — Method for Identification of Transparency, Odor and Flavor
GB/T 5528 Animal and Vegetable Fats and Oils — Determination of Moisture and Volatile Matter Content
GB/T 5530 Animal and Vegetable Fats and Oils — Determination of Acid Value and Acidity
GB/T 5532 Animal and Vegetable Fats and Oils — Determination of Iodine Value
GB/T 5535 Animal and Vegetable Fats and Oils — Determination of Unsaponifiable Matter
GB/T 5538 Animal and Vegetable Fats and Oils — Determination of Peroxide Value
GB 7718 National Food Safety Standard — General Standard for the Labeling of Prepackaged Foods
GB/T 15688 Animal and Vegetable Fats and Oils — Determination of Insoluble Impurities Content
GB/T 24304 Animal and Vegetable Fats and Oils — Determination of Anisidine Value
3 Product Classification
3.1 Crude fish oil
Oil obtained by separation from the juice of fish meal production or from the by-products of aquatic product processing.
3.2 Refined fish oil
Fish oil obtained after degumming, acid removal, decolorization, deodorization and other treatments of crude fish oil.
4 Requirements
4.1 Sensory requirements
See Table 1 for sensory requirements.
Table 1 Sensory requirements
Item Refined fish oil Crude fish oil
Appearance Light yellow or orange red, clear and transparent, no sediment Light yellow or reddish brown, slightly cloudy or stratified, may have partial precipitation
Odor It has a little peculiar fishy smell of fish oil and no rancid smell It has the peculiar fishy smell of fish oil and a little rancid smell
4.2 Physical and chemical indexes
See Table 2 for the physical and chemical indexes.
Table 2 Physical and chemical indexes
Item Refined fish oil Crude fish oil
Grade 1 Grade 2 Grade 1 Grade 2 Grade 3
Moisture and volatile matter, % ≤0.1 ≤0.2 ≤0.3 ≤0.5 ≤0.8
Acid value (by KOH), mg/g ≤1.0 ≤3.0 ≤8.0 ≤15.0 ≤30.0
Peroxide value, meq/kg ≤5.0 ≤10.0 ≤12.0 ≤20.0
Anisidine value ≤20.0 ≤25.0 —a
Iodine value, g/100g ≥140 ≥120
Insoluble impurity, % ≤0.1 ≤0.5
Unsaponifiable matter, % ≤1.5 ≤3.0 —a
a No limit.
4.3 Contaminant index
The contaminant index of edible refined fish oil shall meet the requirements of GB 2762.
4.4 Antioxidant index
The antioxidant index of refined fish oil shall meet the requirements of GB 2760.
5 Test Methods
5.1 Sensory test
It shall be tested in accordance with GB/T 5525.
5.2 Moisture and volatile matter
It shall be tested in accordance with GB/T 5528.
5.3 Acid value
It shall be tested in accordance with GB/T 5530.
5.4 Peroxide value
It shall be tested in accordance with GB/T 5538.
Foreword I 1 Scope 2 Normative References 3 Product Classification 4 Requirements 5 Test Methods 6 Inspection Rules 7 Labeling, Marking, Packaging, Transportation and Storage
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights.
This standard replaces SC/T 3502-2000 Fish Oil in whole. In addition to a number of editorial changes, the following technical deviations have been made with respect to the JC/T SC/T 3502-2000:
— the product classification is added;
— the physical and chemical indexes of crude fish oil Grade 3 are added;
— the relevant provisions of sensory requirements are modified;
— the value of anisidine in refined fish oil is added;
— some indexes in physical and chemical indexes are modified;
— the requirements for contaminant index of edible refined fish oil are added;
— the requirements for antioxidant index of edible refined fish oil are added;
— the detection method of moisture and volatiles are modified.
This standard was proposed by Fisheries Bureau of the Ministry of Agriculture of the People's Republic of China.
This standard is under the jurisdiction of Subcommittee 3 on Aquatic Products Processing of National Technical Committee 156 on Aquatic Products of the Standardization Administration of China (SAC/TC 156/SC 3).
The previous edition of this standard is as follows:
— SC/T 3502-2000.
Fish Oil
1 Scope
This standard specifies the product classification, requirements, test methods, inspection rules, labeling, marking, packaging, transportation and storage of fish oil.
This standard is applicable to crude and refined fish oil used as raw oil.
2 Normative References
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging — Pictorial Marking for Handling of Goods
GB 2760 National Food Safety Standard — Hygienic Standards for Uses of Food Additives
GB 2762 National Food Safety Standard — Maximum Levels of Contaminants in Foods
GB/T 5524 Animal and Vegetable Fats and Oils — Sampling
GB/T 5525 Vegetable Fats and Oils — Method for Identification of Transparency, Odor and Flavor
GB/T 5528 Animal and Vegetable Fats and Oils — Determination of Moisture and Volatile Matter Content
GB/T 5530 Animal and Vegetable Fats and Oils — Determination of Acid Value and Acidity
GB/T 5532 Animal and Vegetable Fats and Oils — Determination of Iodine Value
GB/T 5535 Animal and Vegetable Fats and Oils — Determination of Unsaponifiable Matter
GB/T 5538 Animal and Vegetable Fats and Oils — Determination of Peroxide Value
GB 7718 National Food Safety Standard — General Standard for the Labeling of Prepackaged Foods
GB/T 15688 Animal and Vegetable Fats and Oils — Determination of Insoluble Impurities Content
GB/T 24304 Animal and Vegetable Fats and Oils — Determination of Anisidine Value
3 Product Classification
3.1 Crude fish oil
Oil obtained by separation from the juice of fish meal production or from the by-products of aquatic product processing.
3.2 Refined fish oil
Fish oil obtained after degumming, acid removal, decolorization, deodorization and other treatments of crude fish oil.
4 Requirements
4.1 Sensory requirements
See Table 1 for sensory requirements.
Table 1 Sensory requirements
Item Refined fish oil Crude fish oil
Appearance Light yellow or orange red, clear and transparent, no sediment Light yellow or reddish brown, slightly cloudy or stratified, may have partial precipitation
Odor It has a little peculiar fishy smell of fish oil and no rancid smell It has the peculiar fishy smell of fish oil and a little rancid smell
4.2 Physical and chemical indexes
See Table 2 for the physical and chemical indexes.
Table 2 Physical and chemical indexes
Item Refined fish oil Crude fish oil
Grade 1 Grade 2 Grade 1 Grade 2 Grade 3
Moisture and volatile matter, % ≤0.1 ≤0.2 ≤0.3 ≤0.5 ≤0.8
Acid value (by KOH), mg/g ≤1.0 ≤3.0 ≤8.0 ≤15.0 ≤30.0
Peroxide value, meq/kg ≤5.0 ≤10.0 ≤12.0 ≤20.0
Anisidine value ≤20.0 ≤25.0 —a
Iodine value, g/100g ≥140 ≥120
Insoluble impurity, % ≤0.1 ≤0.5
Unsaponifiable matter, % ≤1.5 ≤3.0 —a
a No limit.
4.3 Contaminant index
The contaminant index of edible refined fish oil shall meet the requirements of GB 2762.
4.4 Antioxidant index
The antioxidant index of refined fish oil shall meet the requirements of GB 2760.
5 Test Methods
5.1 Sensory test
It shall be tested in accordance with GB/T 5525.
5.2 Moisture and volatile matter
It shall be tested in accordance with GB/T 5528.
5.3 Acid value
It shall be tested in accordance with GB/T 5530.
5.4 Peroxide value
It shall be tested in accordance with GB/T 5538.
Contents of SC/T 3502-2016
Foreword I
1 Scope
2 Normative References
3 Product Classification
4 Requirements
5 Test Methods
6 Inspection Rules
7 Labeling, Marking, Packaging, Transportation and Storage
