Back in the distant 70s, canned saury became more popular than sprat, and at the same time was sold at a very affordable price. Decades later, natural Pacific saury also often appears on the dinner table, and you can still buy it for a reasonable price.

Benefits for humans

The beneficial properties of this fish lie in its rich vitamin and mineral composition (contains omega-3 fatty acids and antioxidants, as well as iron, potassium, calcium, magnesium, phosphorus, fluorine) and have been confirmed by many studies in Russia and abroad. Natural Pacific saury canned food is recommended by nutritionists on a regular basis for a balanced diet.

Description and application

It is worth noting the "correct" calorie content of canned food, they perfectly saturate the body and satisfy the feeling of hunger, while they do not contain carbohydrates, that is, they are safe for the figure. Canned saury is often added to homemade soups and salads, baked in fragrant pies, served on the table as a snack, and also used for cooking fish cakes... Thanks to proteins of natural origin, canned natural saury is perfectly absorbed and does not cause excess weight.

We offer seafood

We carry out the production of canned fish on the high seas to save all beneficial features Pacific fish, eliminating the need to freeze raw materials for subsequent transportation.
We supply canned natural Pacific saury wholesale and retail throughout the Russian Federation, where you can buy products under the Dobroflot brand at manufacturer's price.

On February 16, in the Agropischeprom Scientific and Production Center, as a continuation of the food quality control program, a tasting of canned fish “Saira natural” and “Saira with added oil” took place.

Canned fish have been bringing variety to our diet for a long time, and sometimes they replace fresh fish for us, but how successful, let's try to figure it out.

According to the results of laboratory analyzes, all samples met the requirements of industrial sterility, and in terms of the content of toxic elements, they also met the uniform sanitary and epidemiological and hygienic requirements for products (goods) subject to sanitary and epidemiological supervision (control) and the Sanitary and Epidemiological Rules and Regulations "Hygienic Requirements to safety and nutritional value food products... SanPiN 2.3.2.1078-01 ", therefore, all samples are safe for the consumer. The purchase of canned food was carried out in popular retail chains: LLC "Ashan", LLC "Lyubimye products", LLC "O'KEY", CJSC "Tander" (chain of stores "Magnit"), TC "Iceberg".

A tasting commission was formed, the chief expert was the candidate of agricultural sciences - Artem Yuryevich Chukhlantsev. Together with his assistants - technologists of the canning industry - Marina Yurievna Pavlova and Tatyana Aleksandrovna Govorova, Artem Yuryevich drew up a tasting program during which the criteria for evaluating the organoleptic characteristics of products were discussed, after which the experts were able to start assessing the visual attractiveness of the samples and the tasting itself.

The employees of the Research and Production Center were invited to evaluate the quality of canned food, among them - Professor, Doctor of Agricultural Sciences, Honored Scientist of the Russian Federation, Chairman of the Scientific and Technical Council of the Scientific and Production Center "Agropischeprom" - Mikhail Ivanovich Boldyrev.

A wide assortment of tasting samples, which has become a tradition at the Agropischeprom Scientific and Production Center, numbered 22 items, including 11 samples of "Natural Sayre" and 11 samples of "Sayre with Added Oil".

Despite the fact that all the samples correspond to the indicators of the content of toxic elements, they correspond to the unified sanitary-epidemiological and hygienic requirements for products, already on the first sample of saury, the experts faced an unpleasant reality - the presence of acanthocephalus in canned food. Echinorhynchus gadi and Radinorhynchus trachuri, which saury is most often affected by. Scrapes are localized in the intestines of fish, sometimes in significant quantities. They are rather large in size, up to 13-35 mm in length and 0.7-0.9 mm in width, have a long proboscis, armed with hooks, with which they are attached to the intestinal walls. Since the intestines are removed when cutting the fish, these helminths no longer pose any danger to humans. When preparing saury for canning and cutting it into pieces for putting in jars, violations are sometimes made, poorly washing the fish or leaving part of the intestines, and in such cases scrapers end up in canned food. When the can is opened right on the surface of its contents, red acanthocephalic helminths are found in the oil. When purchasing such canned food, customers usually return it to the store. It is necessary to discard significant batches of canned food if, when opening the cans, more than 8 specimens of scrapers are found in the surface layer of the oil. In order to prevent scrapers from getting into canned food, veterinary and sanitary control over saury cutting should be carefully carried out. When preparing it for canning, it is necessary to completely remove the intestines of the fish and thoroughly rinse the carcass, which guarantees the preparation of canned food of good quality, without the presence of helminths - worms in them. It is worth noting that the first sample was not the only one.

Due to the fact that in the following canned food samples: "Natural saury" trademarks "Dalmoreproduct", "Primrybsnab", "Saira with the addition of butter" trademarks "Trade House Morskoe Sodruzhestvo", "Dobroflot" (smoked in oil), " Primrybsnab "scrapers were found, experts rejected them as inappropriate organoleptic indicators, as a result of which they were not evaluated.

The rest of the samples were assessed on a 5-point scale.

Unfortunately, not all canned food fully met the requirements of organoleptic evaluation.

"Natural saury"

"Natural saury"

Three samples of canned food became the leaders in the tasting of natural saury:

Pacific saury natural Trade mark "MAYAK" - 4.18 points. Manufacturer: LLC APK "Slavyansky-2000", expiration date 24 months. Net weight 250 g. Natural saury Trade mark "Every day" - 4.06 points. Manufacturer: LLC Balt-Fish Plus. Shelf life is 3 years. Net weight 240 g. own juice FORTUNA trade mark - 4.05 points. Manufacturer: Golden Prize Kenning Co. Ltd. Thailand. Distributor in the Russian Federation: Mistral Trading LLC. Shelf life is 4 years. Net weight 185 g Net weight of the main product 130 g.

But, all canned food - the leaders of the tasting, have minor deviations from the standards for labeling.

The sample that scored the smallest number of points was natural Pacific saury Trade mark "Sea inside" - 3.74 points. Manufacturer: JSC "Yuzhmorrybflot", plant No. 13, Nakhodka. By order of LLC "Aquator" Expiration date 36 months. Net weight 240 g.

"Saury with added oil"

"Saury with added oil"

Pacific saury natural with the addition of oil Trade mark "DOBROFLOT" became the most distinguished product in terms of high quality level, it scored 4.21 points. Manufacturer: CJSC Yuzhmorrybflot. Made at sea from freshly caught fish. Shelf life is 3 years. Net weight 245 g. This type of canned food has become a leader with a decent lead over its competitors. The following steels in quality are: Pacific natural saury with the addition of oil Trademark « Delicious canned food"- 3.8 points. Manufactured by IE Dunin G.E. Fish Canning Plant No. E-90. Expiration date 24 months. Net weight 185 g. Saury with the addition of oil. Trade mark "Sea inside" - 3.74 points. Manufacturer: ZAO PRDP "Preobrazhensky Fish Processing Plant", Primorsky Territory. By order of LLC "Aquator" Expiration date 36 months. Net weight 250 g.

The sample lagging behind others according to the results of the examination was natural Pacific saury with the addition of oil UNIMARKA trade mark - 3.28 points. The products are made from raw ice cream. Produced by Golden Price Caning Co. LTD. Importer in the Russian Federation LLC "Brigantina". Shelf life is 3 years. Net weight 230 g.

All other canned food was evaluated within the range of 3.3 - 3.7 points, and correspond to organoleptic indicators with minor deviations. The labeling on some cans has drawbacks, the most common of which are: unreadable label, lack of a mark on the expiration date and storage conditions after opening the consumer package.

Summing up the results of the tasting, the expert committee formulated several basic recommendations for the choice of canned saury natural and saury in oil. Standing in front of a counter in a store, you should not pay attention to the most beautiful, bright and expensive cans of canned food. After all, neither an attractive design, not a high price guarantee the consumer that there will be no "pleasant" surprises in the jar, for example, acanthocephals - scrapes, which, despite their safety for eating, not only spoil the appetite with their appearance, but also in whose body heavy metals accumulate. Experts of the SPC "Agropischeprom" do not recommend eating such products, it is better to dispose of the jar. In addition, it is worth paying attention to where the products are made, the closer the production is to the places where saury is caught or the production is located directly in the sea, the higher the probability that the raw materials will be of better quality and fresher.

And of course, when you open the can, pay attention to the color, smell and consistency of the canned food. If you feel an unpleasant odor or the color of the fill is too dark with a large sediment or an unnatural shade, if red-orange worms are visible on the surface - scrapers, if the fish breaks badly when laid out of the jar and has a bitter unpleasant taste - it is better not to eat such products. SPC "Agropischeprom" continues its program of food quality control and has prepared for you a lot of interesting and useful information about what is on the shelves of our stores!

GOST 13865-2000

Group Н23

INTERSTATE STANDARD

NATURAL CANNED FISH WITH OIL ADDITION

Technical conditions

Canned fish in natural juice with oil. Specifications

ISS 67.120.30
OKP 92 7139

Date of introduction 2004-01-01

Foreword

Foreword

1 DEVELOPED by the Pacific Research Institute of Fisheries and Oceanography (TINRO), the State Order of the Badge of Honor by the Research and Design Institute for the Development and Operation of the Fleet (Giprorybflot)

INTRODUCED by the State Standard of Russia

2 ACCEPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 18 of October 18, 2000)

Voted for adoption:

State name	Name of the national standardization body
The Republic of Azerbaijan	Azgosstandart
Armenia	Ministry of Economy of the Republic of Armenia
Republic of Belarus	State Standard of the Republic of Belarus
the Russian Federation	Gosstandart of Russia
Georgia	Gruzstandart
The Republic of Kazakhstan	Gosstandart of the Republic of Kazakhstan
Republic of Kyrgyzstan	Kyrgyzstandard
The Republic of Moldova	Moldova-Standard
The Republic of Tajikistan	Tajikstandart
Ukraine	State Consumer Standard of Ukraine

(Amendment... IUS N 6-2019).

3 By the Decree of the State Committee of the Russian Federation for Standardization and Metrology of June 30, 2003 N 231-st, the interstate standard GOST 13865-2000 was put into effect directly as a state standard of the Russian Federation from January 1, 2004.

4 REPLACE GOST 13865-68

5 REDISSION. January 2009


INTRODUCED amendment, published in IMS No. 6, 2019, taking into account the clarification published in IMS 11-2019

Corrected by the manufacturer of the database

1 area of ​​use

This standard applies to natural fish preserves with the addition of oil and establishes requirements for products manufactured for the domestic market and for export.

Requirements for the quality and safety of products are set out in 4.1, 4.2.1, 4.2.2, 4.2.4, 4.2.5 (indicators "Taste", "Smell", "Presence of impurities"), 4.3.2, 4.4, 4.5. 1, 4.5.3, 7.3.

2 Normative references

Throughout this standard, references are made to the following standards:

GOST 814-96 Chilled fish. Technical conditions

GOST 1128-75 Refined cottonseed oil. Technical conditions

GOST 1129-93 Sunflower oil. Specifications *
________________
GOST R 52465-2005.


GOST 1168-86 Frozen fish. Technical conditions

GOST 1723-86 Fresh onions, harvested and supplied. Technical conditions

GOST 3343-89 Concentrated tomato products. General specifications

GOST 5981-88(ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Technical conditions

GOST 7587-71 Dried onions. Specifications **
________________
GOST R 52622-2006.


GOST 7825-96 Soybean oil. Technical conditions

GOST 8756.0-70 Canned food products. Taking samples and preparing them for testing

GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the state of the inner surface of metal containers

GOST 8807-94 Mustard oil. Technical conditions

GOST 8808-2000 Corn oil. Technical conditions

GOST 10444.1-84 Canned food. Preparation of solutions of reagents, paints, indicators and culture media used in microbiological analysis

GOST 10444.2-94 Food products. Methods for the detection and quantification of Staphylococcus aureus ***
________________
*** On the territory of the Russian Federation there is a GOST R 52815-2007.


GOST 10444.7-86 Food products. Methods for detecting botulinum toxins and Clostridium botulinum

GOST 10444.8-88 Food products. Method for the determination of Bocillus cereus

GOST 10444.9-88 Food products. Method for determination of Clostridium perfringens

GOST 10444.11-89 Food products. Methods for the determination of lactic acid microorganisms

GOST 10444.12-88 Food products. Method for the determination of yeast and molds

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 11771-93 Canned food and preserves from fish and seafood. Packaging and labeling

GOST 13830-97 Table salt. General specifications *
________________
* On the territory of the Russian Federation there is GOST R 51574-2000.


GOST 14192-96 Cargo marking

GOST 17594-81 Dry bay leaves. Technical conditions

GOST 20057-96 Frozen ocean fish. Technical conditions

GOST 23285-78 Transport packages for food products and glass containers. Technical conditions

GOST 24597-81 Packages of packaged goods. Basic parameters and dimensions

GOST 26663-85 Transport packages. Formation using batching tools. General technical requirements

GOST 26664-85 Canned food and preserves from fish and seafood. Methods for determining organoleptic characteristics, net weight and mass fraction of constituent parts

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Sample preparation for microbiological analyzes

GOST 26670-91 Food products. Microorganism culture methods

GOST 26927-86 Raw materials and food products. Method for the determination of mercury

GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26931-86 Raw materials and food products. Methods for the determination of copper

GOST 26932-86 Raw materials and food products. Methods for the determination of lead

GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 26934-86 Raw materials and food products. Zinc determination method

GOST 26935-86 Canned food products. Tin determination method

GOST 27166-86 Fresh onions for sale. Specifications **
________________
** On the territory of the Russian Federation there is a GOST R 51783-2001.


GOST 27207-87 Canned food and preserves from fish and seafood. Method for determination of table salt

GOST 29045-91 Spices. Allspice. Technical conditions

GOST 29050-91 Spices. Black and white pepper. Technical conditions

GOST 29053-91 Spices. Ground red pepper. Technical conditions

GOST 30425-97 Canned food. Method for determination of industrial sterility

3 Classification

Assortment of canned food produced according to this standard:

- natural carp with the addition of oil;

- natural flounder with the addition of oil;

- Caspian sprat, natural cut with the addition of oil;

- natural ice fish with the addition of oil;

- natural pollock with the addition of oil;

- natural navaga with the addition of oil;

- natural burbot with the addition of oil;

- natural burbot with the addition of flavored oil;

- natural whiting with the addition of oil;

- natural pilengas with the addition of oil;

- natural saber fish with the addition of oil;

- Pacific saury natural with the addition of oil;

- natural bream with the addition of oil;

- natural catfish with the addition of oil;

- Atlantic sardine "Appetizing";

- Atlantic natural sardine with the addition of oil;

- natural sardinella with the addition of oil;

- Atlantic natural sardine with the addition of flavored oil;

- natural sardinella with the addition of flavored oil;

- natural Atlantic herring with the addition of oil;

- Atlantic mackerel "Appetizing";

- Atlantic mackerel "New";

- Atlantic mackerel natural with the addition of oil;

- Far Eastern natural mackerel with the addition of oil;

- Oceanic horse mackerel "Appetizing";

- Oceanic mackerel natural "Fragrant";

- ocean horse mackerel "New";

- ocean horse mackerel natural with the addition of oil;

- natural silver carp with the addition of oil;

- natural pike with the addition of oil;

- natural cod with the addition of oil;

- natural hake with addition of "Novelty" flavored oil

3.2 According to the standard, another assortment of canned food can be produced, if there is an assortment mark.

4 Technical requirements

4.1 Canned food must be manufactured in accordance with the requirements of this standard for technological instructions in compliance with sanitary standards and rules approved in the prescribed manner.

4.2 Features

4.2.1 The fish should be cut, put in jars with the addition of flavored or unflavored vegetable oil, hermetically sealed and sterilized at temperatures above 100 ° C.

4.2.2 Canned food must meet the requirements of industrial sterility.

4.2.3 In terms of chemical parameters, canned food must comply with the standards specified in Table 1.

Table 1

Indicator name		Test Method
Mass fraction of sodium chloride,%

4.2.4 In terms of safety indicators, canned food must comply with the hygienic requirements established by the state sanitary and epidemiological supervision bodies.

4.2.5 In terms of organoleptic characteristics, canned food must meet the requirements specified in Table 2.


table 2

Indicator name	Characteristics and norm
	Pleasant, typical of this type of canned food, without foreign taste and bitterness
	For canned food with the addition of flavored oil with a slight aftertaste of ingredients
	Pleasant, characteristic of this type of canned food, without foreign smell.
	For canned food made with onions, dill, spices or flavored oil - with a slight aroma of ingredients
Consistency:
Fish meat	Juicy. Horse mackerel can have dense
Bones	Soft
State:
	Whole pieces and carcasses. The cross-section of fish pieces or portions is even.
	Can be:
	Partial baking of meat and skin to the inner surface of the jar;
	A slight protrusion of the vertebral bone above the meat level;
	Small pieces of skin or meat at the lid and bottom in separate jars;
	Curled protein flakes;
	Breaking of individual pieces and carcasses of fish when laying out from the jar;
	Oblique cuts in separate pieces of fish.
Broth	Liquid with added oil, suspended protein particles, skins and fish crumbs
Fish meat	Typical of boiled meat of this type of fish.
Broth	Light. May be:
	Broth color change when flavored oil is added;
	Slight haze from suspended protein particles
Cutting characteristic	The head, entrails, "bugs" (bone formations), fins, black film are removed, blood clots are cleaned.
	Canned food can contain:
	Fins (except tail) at small fish with a carcass length of no more than 14 cm and in saury, sardine, sardinella, herring, mackerel, horse mackerel;
	Transverse incision of the abdomen near the anus when cutting fish without cutting the abdomen;
Cutting characteristic	Cutting off the lower part of the abdomen;
	Remains of entrails, caviar or milk, black film in carcasses and in individual pieces of saury, sardine, sardinella, herring, mackerel, horse mackerel and hake
The presence of scales	Removed.
	Leaving scales in horse mackerel, mackerel, cod and hake is possible; individual scales of sardinella, sardine
Laying procedure	Pieces of fish should be tightly packed with a cross-section to the bottom and lid of the jar.
	The height of the pieces or portions of fish should be equal to the inner height of the can or 4-5 mm lower than it.
	Individual pieces of fish can be laid flat or in two rows.
	The carcasses of fish should be laid in parallel rows, belly up or flat, or ring-shaped: the first row - backs down, the next - backs up, head part to the tail
The presence of impurities	Not allowed

4.3 Requirements for raw materials and materials

4.3.1 Raw materials and materials used for the manufacture of canned food must not be lower than the first grade (if there are grades) and correspond to:

- raw fish - to the normative document;

- chilled fish - GOST 814 ;

- frozen fish - GOST 1168 , GOST 20057 , GOST 21230 and regulatory document;

- table salt - GOST 13830 ;

- refined sunflower oil - GOST 1129 ;

- refined soybean oil - GOST 7825 ;

- refined corn oil - GOST 8808 ;

- mustard oil -