QB/T 3599-1999 Sensory inspection of canned food

This standard specifies the method for sensory inspection of canned food. This standard is applicable to the inspection of sensory quality of various canned foods. QB/T 3599-1999 Sensory inspection of canned food QB/T3599-1999 Standard download decompression password: www.bzxz.net

1 Subject content and scope of applicationbZxz.net
Industry standard of the People's Republic of China
Sensory inspection of canned food
This standard specifies the method of sensory inspection of canned food. This standard is applicable to the inspection of sensory quality of various canned foods. 2 Tools
QB/T3599-1999
White porcelain plate, spoon, stainless steel round sieve (diameter of wire 1mm, sieve hole 2.8mmX2.8mm), beaker, measuring cylinder, can opener, etc. 3 Tissue and morphology inspection
3.1 Canned meat, poultry and aquatic products are first heated until the soup is dissolved (some canned foods such as luncheon meat and anchovies are not heated), then the contents are poured into a white porcelain plate to observe whether their tissue and morphology meet the standards. 3.2 Canned fruit and vegetable in syrup Open the can at room temperature, filter out the soup first, then pour the contents into a white porcelain plate to observe whether the tissue and morphology meet the standards. 3.3 After opening the can of syrup, pour the contents into a stainless steel round sieve and let it stand for 3 minutes to observe whether the structure and morphology meet the standards.
3.4 ​​After opening the can of jam at room temperature (1520℃), take the jam (about 20g) with a spoon and place it on a dry white porcelain plate. Within 1 minute, observe whether the jam is scattered and the juice is secreted. 4 Color inspection
4.1 Observe the color of meat, poultry and aquatic products in a white porcelain plate to see if it meets the standards. Pour the soup into a measuring cylinder and let it stand for 3 minutes, then observe its color and clarity. 4.2 Observe the color of canned fruits and vegetables in syrup in a white porcelain plate to see if it meets the standards. Pour the juice into a beaker and observe whether the juice is clear and transparent, and whether there are any inclusions or pulp debris that causes turbidity. 4.3 For canned syrup, pour all the syrup into a white porcelain dish and observe whether it is turbid, whether there is jelly, and whether there are a lot of fruit crumbs and inclusions. Pour the pulp on the stainless steel round sieve into the dish and observe whether its color meets the standard. 4.4 For canned jam and ketchup, pour all the sauce into a white porcelain dish and then observe whether its color meets the standard. 4.5 For canned juice, let it stand in a glass container for 30 minutes, observe its sedimentation, whether there is stratification and oil ring phenomenon, and whether the concentration is moderate.
5 Taste and odor inspection
5.1 For canned meat, poultry and aquatic products, inspect whether it has the taste and odor that the product should have, and whether there is rancidity or peculiar smell.
5.2 For canned fruits and vegetables, inspect whether it has an aroma similar to the original fruit and vegetable. For canned juice, smell its aroma first (concentrated juice should be diluted to the specified concentration), and then evaluate whether the sourness and sweetness are palatable. Note: Participants in the tasting must have normal taste and smell, and the sensory evaluation time shall not exceed 2 hours. Additional Notes:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. The main drafters of this standard: Chen Baoxin, Yu Xinhua, Gong Cifang Approved by the Ministry of Light Industry of the People's Republic of China on December 6, 1989 and implemented on June 1, 1990
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