SC/T 3205-2016 in English
VALIDShopee
- Issued on:2016-12-23
- Implemented on:2017-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
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| Standard No: | SC/T 3205-2016 |
| Document status: | VALID |
| Title in English: | Shopee |
| Title in Chinese: | 虾皮 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2016-12-23 |
| Implemented on: | 2017-04-01 |
| ICS Classification: | 67.120.30-Fish and fishery products |
| Chinese Classification: | X20-Aquatic products processing and products |
| Professional Classification: | SC-Aquaculture |
Introduction
Background of Standard Revision
SC/T 3205-2016 is a replacement for the 2000 version of the aquatic industry standard. It responds to the implementation requirements of 38 national food safety standards such as GB 2762, and mainly solves the following technical pain points:
- The original standard did not distinguish between the types of cooked dried shrimp products
- Contaminant limit indicators are missing
- Blank in microbial control for ready-to-eat products
Core Technology Changes
| Revision Dimensions | 2000 Version | 2016 Version | Technical Significance |
|---|---|---|---|
| Product Classification | Single Type | Three Categories: Raw/Cooked/Cooked Semi-Dry | Adapt to market segmentation needs |
| Moisture index | Uniform ≤35% | Graded control (raw ≤25%, cooked ≤50%) | Improve product palatability |
| Safety index | Not specified | Newly added GB 2762 pollutant limits | Strengthen food safety |
Analysis of key indicators
Dehydration rate conversion coefficient (Appendix A)
Calculated by the formula K=(100-M1)/(100-M2):
- M1: recommended moisture content of raw shrimps is 79.73g/100g
- M2: actual moisture content of finished product
Application case: the moisture content of a batch of cooked shrimps was 42%, so the contaminant detection value needs to be multiplied by the conversion factor 3.15
Implementation suggestions
- Production process control: cooked products need to strictly distinguish the moisture content at the drying end point (≤50%)
- Detection focus: ready-to-eat products need to be tested for pathogenic bacteria such as Vibrio parahaemolyticus according to GB 10136
- Labeling: the product type must be clearly indicated (raw dry/cooked dry/cooked semi-dry)
Sample only — not a preview of SC/T 3205-2016
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