Thailand's canned tuna standard

Thai Industrial Standard
TIS 142-2530(1987)
Standard for Canned tuna

1.Scope

1.1This standard specified forms of pack, composition, requirement, food additives, contaminants, hygiene, packaging, marking and labeling, sampling and criteria for conformity, and tests of canned tuna.

2.Definitions

For the purpose of this standard, the following definitions apply.

2.1 Canned tuna : The product prepared from tuna and packing media with or without other ingredients, packed in hermetically sealed containers and processed by heat in a proper manner to prevent spoilage or health hazard.

2.2 Tuna: Fish belonging to family Thunnidar of which the varietal types are giver in Appendix A.

2.3 Can: A rigid container in a normal condition, being hermetically sealed and durable to heat during the canning process.

2.4 Food Additive: substances added in canned tuna to the extent of good manufacturing practice.

2.5 Contaminants: Substances which are unintentionally mixed in canned tuna.

2.6Drained weight: The weitght of tuna excluding ingredients and packing media.

3.Form of pack

3.1Canned tuna is available in one of the following four forms.

3.2 Solid, prepared from cooked fish without skin of raw fish with skin. The fish is cut into transverse segments having the length suitable for packing into one later if packed in container of 450 g net weight or less. In containers of more than 450 g net weight, such segments may be cut into lengths suitable for packing into one or more layer of equal thickness, being not less than 2.5 cm. The segments shall be placed in the can with the planes of their transverse cut end parallel to the ends of the can. A piece of a segment may be added, if necessary, to fill a container to the claimed weight. Other arrangement shall be subject to the agreement between the purchaser and the supplier.

     3.2.1 Chunk, prepared from cooked fish cut into pieces of the size not less than 1.2 cm/ and the original muscle structure is retained.

     3.2.2 Flake, prepared from particles of cooked fish in which the muscular structure of the flesh is retained.

     3.2.3 Grated or shredded, prepared from particles of cooked fish which do not comprise a paste.

4.Composition

4.1Essential Composition

     4.1.1Cooked tuna without skin or raw tuna with skin

     4.1.2 One of the following packing media:

     4.1.2.1 Potable water

     4.1.2.2 Brine

     4.1.2.3 Edible oils

     4.1.2.4 Vegetable broth

     4.1.2.5 Sauce paste e.g. tomato sauce

     4.1.2.6 Jelly

4.2 Optional composition

     4.2.1 Edible salt

     4.2.2 Hydrolyzed protein

     4.2.3 Spices and /or seasonings

     4.2.4 Vegetable e.g. onion, bean

     4.2.5 Monosodium L-glutamate

     4.2.6 Vinegar