SC/T 3902-2020 in English
VALIDSea urchin products
- Issued on:2020-08-26
- Implemented on:2021-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | SC/T 3902-2020 |
| Document status: | VALID |
| Title in English: | Sea urchin products |
| Title in Chinese: | 海胆制品 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2020-08-26 |
| Implemented on: | 2021-01-01 |
| Superseding: |
SC/T 3902-2001 Sea urchin
|
| Professional Classification: | SC-Aquaculture |
| Related Keywords: | urchin products introduction standard revision background
sea urchins frozen product processing frozen sea urchin roe urchin roe low temperature processing |
| Related Topics: | tank
tank courage bile yeast sea urchin |
Introduction
Standard Revision Background and Technical Evolution
SC/T 3902-2020 replaces the 2001 version of the standard. The main technical changes include: New frozen sea urchin roe category, adjustment of the normative reference document system, strengthening of food safety index control (newly added 7 types of indicators such as pollutants and pesticide residues), and optimization of physical and chemical index thresholds. The processing technology standard of sea urchin gonad is in line with international standards.
Analysis of core term definitions
| Product type | Processing characteristics | Key quality indicators |
|---|---|---|
| Fresh sea urchin roe | Low temperature processing (≤4℃) | Moisture ≤54%, uniform color |
| Salted sea urchin roe | Pickled with salt and seasonings | Chloride 3.64-5.46% |
Comparison analysis of key indicators
Microbial control upgrade: Ready-to-eat products must meet the dual requirements of GB 10136 (total colony count ≤5×10⁴ CFU/g) and GB 29921 (Salmonella must not be detected). A company in Dalian has increased its product qualification rate by 32% through irradiation sterilization technology.
Implementation suggestions
- Establish a raw material traceability system, focusing on monitoring the freshness of designated species such as sea urchins
- Frozen product processing must ensure that the center temperature is ≤-18℃, and the gradient heating method is used during thawing
- Ready-to-eat product production lines must pass HACCP certification
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