tandardization of frozen scallop fillets
https://doi.org/10.36038/0131-6184-2025-1-121-127
EDN: QZCMBE
Abstract
The article shows the importance of developing and updating standards for fish products, including invertebrates, in ensuring the safety and quality of food. The features of the processed raw materials are analyzed, modern requirements for the quality and safety of frozen scallop fillets are determined. Particular attention is paid to the need to control phycotoxins in finished products from scallops.
The updated interstate standard GOST 30314 "Frozen scallop fillets. Specifications" will be used as an evidence base for compliance with the mandatory requirements of the technical regulations of the Eurasian Economic Union.
About the Authors
E. S. Chupikova
Pacific Branch of the SSC RF VNIRO Federal State Budgetary Budgetary Institution (TINRO)
Russian Federation
Russian Federation
Elena S. Chupikova – Candidate of Technical Sciences, Head of the Laboratory of Standardization, Standardization and Technical Regulation
690091, Vladivostok, lane. Shevchenko, 4
A. Yu. Antosyuk
Pacific Branch of the SSC RF VNIRO Federal State Budgetary Budgetary Institution (TINRO)
Russian Federation
Russian Federation
Anna Yu. Antosyuk – leading specialist at the Laboratory of Standardization, Standardization and Technical Regulation
690091, Vladivostok, lane. Shevchenko, 4
E. V. Yakush
Pacific Branch of the SSC RF VNIRO Federal State Budgetary Budgetary Institution (TINRO)
Russian Federation
Russian Federation
Evgeny V.Yakush – Candidate of Chemical Sciences, First Deputy Head of the Branch
690091, Vladivostok, lane. Shevchenko, 4
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Review
For citations:
Chupikova E.S., Antosyuk A.Yu., Yakush E.V. tandardization of frozen scallop fillets. Fisheries. 2025;1(1):121-127. (In Russ.) https://doi.org/10.36038/0131-6184-2025-1-121-127. EDN: QZCMBE
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