Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 4304 (1976): Tuna Canned in Oil [FAD 12: Fish andFisheries Products]

IS : 4:104 • .976

Indian StandardSPECIFICATION FOR TUNA CANNED IN OIL

( First Revision )

8

C Copy,'ght 1976

INDIAN STANDARDS INSTITUTIONMANAK. BBAVAN, 9 BAtlADUR SHAH ZAFAR MARG

~- ~W DBLHl 110002

July 1976

IS : 4304 - 1976

ITldian StandardSPECIFICATION FOR TUNA CANNED IN OIL

( First Revision)

~"jsh and Fisheries Products Sectional Committee, AFDe 27

ChairmanSTiRI P. (~.

BRIG D. S. RAO

SHRI M. R. NAIR ( Alternate)SURI D. RAMANANDA RAOSHRI S. RAMASWAMY

IS : 4304 • 1976

( Continued from page 1 )

A/embers RepresentingSUR} R. MADHAVAN NAYAR Cochin Company Private Limited, Ernakularn

SHRI N. K. SADANANDAN ( Alternate)SUR} K. V. NAVATHE Commissioner of Fisheries, Government of Gujarut,

AhmedabadSHRf FREDRICK FELIX PAIS The Mysore Seafood Canners' and Exporters'

Association ( Rcgd ), MangalorcDR C. C. PANDURANOARAO Central Institute of Fisheries 1echnology ( leAR ),

Ernakularn

Central Institute of Fisheries Education, BombayDirectorate General of Technical Development,

New DelhiTechnical Standardization Committees (Foodstuffs),

Ministry of Agriculture & IrrigauonSHRI P. K. DHINQRA ( Alternate)

COL K. S£tiTARAM Quartermaster General's Branch, Army Head-quarters, New Delhi

LT-COL D. D. VOHRA ( Alternate)SHRI R. SRINIVASAN Directorate of Fisheries, Government of Tamil

Nadu, MadrasSMT FREDA CHANDRASHF.ICHARAN

( Alternate)SARlO. C. THOMAS The Seafood Exporters Association of India, Cochin

SUR} C. J. PANIKKACHERY ( Alternate)SHRJ NARAYAN UCHIL South Kanara District Co-operative Fish Marketing

Federation Ltd, MangaloreSHRI D. V. NAIK ( Alternate)

SHRI J. S. UPPAL Directorate of Marketing & Inspection ( Ministryof Agriculture & Irrigation ), Faridabad

SHRI S. JAY ARAMAN ( Alternate)SHRI S. M. W AKNIS Directorate of Fisheries, Government of Maha..

rashtra, BombaySHRJ M. M. OESAI ( Alternate)

SHRI T. PURNANANDAM, Director General. IS' ( Ex ...officio Member )Deputy Director ( Agri & Food)

Secretary

SHRI MANOHAR T. SANrwANIDeputy Director ( Agri & Food), lSI

Canned Fish Products Subcommittee, AFDC 27: 1

ConvenerDR M. N. MOORJANJ

MembersSHRI K. P. CHANDRAN

Central Food Technological Research Institute( CSIR ), Mysore

Mermaid Foods, Calicut

( Continued 011page I J )

2

IS : 4304 • 1976

( Continued fro", page 2 )

MembersSHRI K. CHIDAMBARAM

RepresentingThe Marine Products Export Development

Authority, Cochin

COL K. SP.ETARAM

LT..COL D. D. VOHRA ( Alternate)SURt NARAYAN UCHIL The South Kanara District Co-operative .. Fish

Marketing Federation Limited, MangaloreSHRI D. V. NAIK ( Alternate) ,

SHRI R. VENKATARAMAN Central Institute of fisheries Technology ( leAR ),Ernakulam

SHRI K. K. BALACHANDRAN ( Alternate)SHRI K. VENTATESH Karnataka Fisheries Development Corporation Ltd,

Mangalore

SHRI A. I. GEORGE ( Alternate)SHRI G. C. DE Export Inspection Council of India, Calcutta

DR K. P. SRIVASTAVA ( Alternate)SURf K. C. DE The Metal Box Company of India Limited, Calcutta

DR S. C. CHAKRAVORTY ( Alternate )SURI P. K. DHINORA Technical Standardization Committee (Foodstuffs),

MInistry of Agriculture & IrrigationBRIO K. S. KuITY Directorate of Remount Veterinary Services,

Quartermaster Generals' Branch, ArmyHeadquarters

MAl A. G. BHASKER SINGH ( Alternate)SHRI V. G. MARATHE Directorate of Fisheries, Government of Maha-

rashtra, BombaySHRI S. K. PRADHAN ( Altemate )

SHRI N. J. MATHEW Kerala Food Packers, AlleppeySHRI N. J. CHACKO ( Alternate)

SHRI MAHMOOD EBRAHIM SAlT Indo-Marine Agencies ( Kerala) Private Litllited,Cochin I

Quarterrnaster General's Branch, Army Head-quarters, New Delhi

11

AMENDMENT NO. 1 APRIL 1998TO

IS 4304: 1976 SPECIFICATION FOR TUNACANNED IN OIL

(First Revision)

(Page 4, clause 3.2.2, line 1 ) -- Substitute 'IS 594 : 1981t' for 'IS: 594-1962t'.

( Page 4, footnote marked 't' ) - Substitute '( second revulon)' for'( r~ed)'.

(Page 6, Table 1 ) - Substitute the following for the existmg table:

Table 1 Chemical and Microbiological Requirements

for Tuna Canned in Oil-------- ~ --~-----SI Cha.ra~tt:rUtic R~quircment Mf'thod of Test,No. Rtorto

(1) (2) (3) (4)

1) Arsenic, mglkg, Max 1 I L-5 of I~ 2137 J9Q7·

u) Lead. mg/kg, Max 1 0 L6 of IS 2237 1997-

Ill) Copper, m&lk&, Max 100 L--4 of IS 2237 19Q7·

iv) Zinc,milk&. Max 50.0 LA of [S 2237 .1997·

v) 'liD, IDI/ka, M4X 2500 L-7 of IS 2237: 1997-vi) Mercury, mglkg, Max 0.5 1...·3 of IS 2237 · 1997-

vii) MiClObioloJical To satisfy lbe G or IS 2168 : 1971tactivity ~uiremeDt of

the test

viai) HistanuDe content. 20.0 B of IS 4793 : 1997*mallroe lisla meal;Ma

·PraWDS (shrimp) - FJ'OZC)D - SpeQtiatioo ( dtirtl,~nOft )tspedracation for pomfretcaJlnediD oil (fint N\ILtIOft).t:Promfret - Frozma - Speclfi~tioD ($CJC0IItl1"fN&S'0It)~

(FAD 12)Reproerapby Uail, BIS. NewDelhi, )BdJa

IS : 4304 - 1976

Indian StandardSPECIFICATION FOR TUNA CANNED IN OIL

(f-'irsl r~evision)

o. Ii" 0 R F~ vV 0 R 1)

0.1 'This Indian Standard ( First Revision) was adopted by the IndianStandards Institution on 30 April 1976, after the draft finalrzed by the Fishand Fisheries Products Sectional Committee had been approved by theAgricultural and Food Products Division Council.

0.2 Canned tuna promises a vast scope for the development of the internaltrade of this commodity. Besides, there is also good international marketfor canned tuna, If proper quality control measures are taken. The formu-lation of this Indian Standard has been considered nel:e~~ary in order tohelp in exercising proper quality control.

0.3 The standard was first published in 1967. The present revision incor-porates a number of important modifications, namely, (a) the species of tunanot suitable for canning have been deleted. (b) the salt contact of thecanned chunks and flakes has been restricted to 2 percent. (c) the require-merit for vacuum has been relaxed, and (d) methods of test have beenreferred to an up to date revision of the standard.

0.4 In the preparation of this specification, due consideration has beengiven to the provisions of the Prevention of Food Adultei atiou Act, 1954and the Rules framed thereunder. However, this standard is subject to therestrictions imposed under this Act, wherever applicable.

0.5 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated, expres-sing the result of a test or analysis, shall be rounded off in accordance withIS: 2-1960*. The number of significant places retained in the rounded offvalue should be the same as that of the specified value in this standard.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of samplingand test for tuna canned in oil.

.Rules for rounding off numerical values ( revised).

3

IS : 4304 • 1976

1.1.1 The term 'tuna' shall apply to the following species of fish:

Common English Name Zoological Name

a) Yellow fin tuna

b) Albacore

c) Blue fin tuna

d) Big eye tuna

e) Northern blue fin tuna

f) Oceanic skip jack

Thunnus albacares syn, Neothunnus (Bonn)macropterus; Neothunnus itosibi

Thunnus alalunga tBonnaterre i

Thunnus thynnus syn. Thunnus thynnus ori-entalis (Tcmminck and Schlegal )

Thunnus mebachi syn. Parathunnus obesusmebachi

Thunnus tonggol syn. Kishinoella tongga

KatsuM'OlUIS pelamis (Linn.)

2. TERMINOLOGY

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

2.1 Large Chunks - Large pieces of pre-cooked tuna taken from fillets ofhealthy fish.

2.2 Medium Chunks - Medium pieces of pre-cooked tuna taken fromfillets of healthy fish.

2.3 Flakes - Small pieces of pre-cooked tuna which do not fall under thecategory of large or medium chunks.

3. REQUIREMENTS

3.1 Hygienic Requirements - The material shall be prepared, filled andprocessed under hygienic conditions and only in premises maintained in athoroughly clean and hygienic manner [see IS: 4303 (Part II) -1975· Jandduly approved or licensed by the concerned authorities.

3.2 Raw Materials

3.2.1 Fish - The raw material used for preparation of canned tuna shallbe fresh or frozen, sound, wholesome fish, properly cleaned and free fromentrails.

3.2.1 Salt - Only refined salt conforming to IS: 594-1962t shall be usedfor canning.

-Code of hygienic conditions for fish industry: Part II Cunning stage ( first revision ).tSpecification for common salt for fish curing ( revised ).

4

IS : 4304 -1976

3.2.3 Oi/- Only double refined, pure, clear and dcodourized edible vege-table oil having colourless appearance or light golden yellow colour shallbe used for canning tuna. The oil shall be free fr0111 any foreign matter ormineral oils and ohjectionable flavour. The free fatty acid content of theoil shall be less than one percent.

3.3 Preparation .~- Tuna, after dressing, shall be properly pre-cooked andthe meat freed from skin, bones and large streaks of red meat, drained;dry-salted (3.2.2)~ and packed into cans with oil (3.2.3). If necessary,additives, such as monosodium glutamate, or cloves and black pepper,whole, may be added.

3.3.1 Form - Tuna meat may be canned in anyone of the followingforms:

a) Large chunks,

b) Medium chunks, or

c) Flakes.

3.3.1.1 When packed in the form of flakes, the muscular structure ofthe flesh shall be retained.

3.4 Packing ill Cans

3.4.1 The tuna shall be packed in suitable, hermetically sealed, round orflat rectangular ( Dingley type) or oval cans. If the cans are lacquered, thelacquer used shall be of such quality that it docs not impart any foreigntaste and smell to the contents of the can and does not peel off duringprocessing and storage of the product. The lacquer shall 110t be soluble inoil or brine to any extent. 'The cans shall be free from rust. The cansshall be thoroughly cleaned before filling.

3.4.2 The tuna pieces in any can shall be of fairly uniform size.

3.4.3 The red meat pieces of tuna, if canned separately from white pieces,shall be so labelled on the can.

3.5 Processing - Processing shall be at such temperature and for suchlength of time as to ensure adequate sterilization of the finished productwithout burning, scorching or overcooking. The water used for thecooling of cans shall be of potable quality and maintained in clean conditionand chlorinated to maintain a minimum free residual chlorine concentrationof 1 nlg/kg.

3.6 Requirements for the Finished Product

3.6.1 Canned tuna shall have colour characteristic of the variety whichmay be either white, pink or light brown. The meat shall have a reasonablyfirm texture and shall have pleasant flavour and odour.

5

IS : 4304 • 1976

3.6.2 The contents of the can on opening shall not show any appreciabledisintegration. Pieces from which portions have been separated out shallbe treated as disintegrated units. The percentage of detached portions offish calculated on the basis of the drained mass shall not exceed 5 percentby mass based on an average of 5 cans.

3.6.3 Vacuum - The can shall give a negative pressure when puncturedand the vacuum shall be not less than 150 rom Hg in case of round canswhen measured with an electric vacuum recorder or a vacuum gauge of thepiercing type.

3.6.4 Drained Mass - The drained mass of the contents in each canshall be not less than 70 percent by mass of the water holding capacity ofthe can when tested by the method given in Appendix A of IS : 2168-1971 *.

3.6.5 The proportion of the brine in oil shall be not more than 5 percent( v/v) when determined by the method given in 2.7.6.1 of IS: 2168-197]·.

3.6.6 The product shall be free from artificial colouring matter.

3.6.7 The salt content of the tuna chunks or flakes shall be not morethan 2 percent, when determined by method in Appendix B of IS: 3853-1966t taking 5 to 10 g of the material.

3.6.8 The material shall be free from any poisonous and deleterioussubstances and shall also conform to the chemical and microbiologicalrequirements prescribed in Table 1.

TABLE 1 CHEMICAL AND MICROBIOLOGICAL IlEQUIRf4:MEN11S

FOR 'I'tJNA CANNED IN on,

( Clause 3.6.8 )

MlTHOD OF TEST,( REF TO ApPENDIXOf 18:2168-1971- )

(4)BCDEFG

REQUIREMENT

(3)

15

10SO

250To satisfy the

requirementsof the test

·Specification for pomfret canned in oil ( first revtsion ).

(1) (2)i) Arsenic, mg/kg, Max

ii) Lead, mg/kg, Maxiii) Copper, mg/kg, Maxiv) Zinc, mg/kg. Maxv) Tin, rna/kg, Maxvi) Microbiological activity

SL CHARACTERISTICNo.

• Specification for pomfret canned in oil ( first revision ).tSpeci8cation for dry-salted horse mackerels.

6

IS : 4304 - 1976

3.6.9 The cans shall be exhausted by heat, steam or mechanical processand sealed in hot condition by double seaming. The sealed cans shall beprocessed at such temperature and for such length of time as to ensureadequate sterilization of the finished product without burning, scorching orovercooking. The processed cans shall be cooled in water chlorinated to1 mg/kg available chlorine.

3.6.9.1 The can exterior, specially seams shall be free from dents, rust,perforations and distortions. The cans shall not show leaking, panelling orswelling. 'The interior of the can on opening shall not show any visibleblack discolouration, rusting or pitting and the inside lacquer shall be ingood condition.

4. PACKING AND MARKING

4.1 Packing -- Unless agreed otherwise between the purchaser and thevendor, the cans shall be packed in cases sufficiently strong to withstandrough handling by rail, road and sea transport without damage to theircontents.

4.2 Marking - The labelling of the cans may be done either by printing orlithographing on the cans themselves or by attaching labels printed onpaper, subject to agreement between the purchaser and the vendor.

4.2.1 The labels shall give the following informations:

a) Name of the material along with the form of pack with brandname, if any;

b) Name and address of the manufacturer;c) Net mass of the contents of the can;d) Batch or Jot number and the date of manufacture to be embossed

in code on the can;e) The nature of the canning medium used and its ingredients;f) Licence number, date and authority, if any, under which the

manufacturer has been permitted to can the product; andg) Other information required by the Packaged Commodities

( Regulation) Order, )975.

4.2.2 Each container may also be marked with the lSI Certification Mark.

NOTE - The use of the lSI Certification Mark l'i governed by the provisions ofthe Indian Standards Institution (Certification Marks) Act and the Rules andRegulations made thereunder. The lSI Mark on products covered by an IndianStandard conveys the assurance that they have been produced to comply wuhthe requirements of that standard under a well-defined system of inspection. testingand quality control which is devised and supervised by lSI and operated by theproducer. lSI marked products are also continuously checked by lSI for conforrmtyto that standard as a further safeguard. Details of conditions under which alicence for the use of the lSI Certification Mark may be granted to manufacturers orprocessors, may be obtained from the Indian Standards Institution.

7

IS : 4304 • 197'

5. SAMPLING

5.1 The method of drawing representative samples of the material and thecriteria for conformity shall be as prescribed in Appendix A.

6. TESTS

6.1 Tests shall be carried out as prescribed in 3.6.3, 3.6.4, 3.6.5 and incol 4 of Table 1.

APPENDIX A( Clause 5.1 )

SAMPLING OF TUNA CANNED IN OIL

A-I. GENERAL REQUIREMENTS OF SAMPLING

A-I.I Sampling shall be done by a person agreed to between the purchaserand the vendor and in the presence of the purchaser ( or his representative)and the vendor ( or his representative).

A-t.l Samples shall be stored in such a manner that the temperature of thematerial does not vary unduly from the normal temperature.

A-l.3 Samples may be tested at a laboratory agreed to between thepurchaser and the vendor.

A-1. SCALE OF SAMPLING

A-2.1 Lot - In any consignment, all the cases containing cans of the samesize and from the same batch of manufacture shall be grouped together toconstitute a lot.

A-].J.! Samples shall be tested for each lot for ascertaining conformityof the material to the requirements of this specification.

A-2.1 The number of cases to be selected from each lot shall be in accor-dance with col 1 and 2 of Table 2.

A-2.3 The cases shall be selected at random. In order to ensure random...ness of selection, random number tables shall be used. In case such tablesare not available, the folJowing procedure shall be adopted:

Starting from any case count them as 1, 2. 3,.••up to r in 11. syste-matic manner. Every rth case thus counted shall be withdrawn, r beingthe integral part of Nln, where N is the total number of cases in the lot,and n number of cases to be selected till tbe requisite number isobtained.

8

IS : 4304• 1976

TABLE ~ SELECTION OF PACKING CASES

( Clause A..2.2 )

No. OF CASES IN THB LOT(1)

Up to 8

9" 2S26 u 40

41 •• 6S

66 u 110111 ,.~ ISO

181 .. 300-I

301 u~ 500

No. OF CASes TO BE SELECTED(2)2

4

5

6

7

89

10

\

A-%.4 From each of the cases selected as in A-2.2, draw one can for testingthe physical and chemical requirements, ~

A-%.5 In addition to the cans selected as in A-2.4, eight cans sh'U beselected at random as far as possible from all the cases chosen ( A-Z.lt) fortesting microbiological activity.

~

A-3. NUMBER OF TESTS

A-3.t Each of the cans selected as in A-2..4 for testing the physical andchemical requirements shall be tested separately for vacuum.

A-3.2 After testing for vacuum, the contents of all the cans shall betaken and mixed together to form a composite sample. The compositesample so formed shall be tested for heavy metals ( Appendices B to F ofIS: 2168·1971* ).

A-3.3 Tests for Microbiological Activity

A-3.3.1 Incubation at 37°C - Half of the cans selected (A-2.4) fortesting the microbiological activity shall be incubated at 37°C for not lessthan 14 days and subjected to microbiological examination (Appendix G ofIS: 2168 ..1971* ).

A-3.3.2 Incubation at 55°C - The remaining half of the cans shall beincubated at S5°C for not less than 4 days and subjected to microbiologicalexamination (Appendix G ofIS:2168-1971*) .

•Speci6cationfor pomfret canned in OJ) ( first revision ).

9

IS : 4304 • 1976

A-4. CRITERIA FOR CONFORMITY

A-4.0 The Jot shall be considered as conforming to the requirements of thisspecification if the criteria mentioned under A-4.1 to A-4.3 are all satisfied.

A-4.1 For Physical Requirements - The Jot shall be declared as conformingto the physical requirements of vacuum and head space if all the individualsamples tested (A-3.l) satisfy the requirements specified in 3.6.3 and 3.6.4.

A-4.2 For Cbemical Requirements - For declaring the conformity of thelot to the chemical requirements regarding heavy metals, the test resultson the composite sample ( A-3.2 ) shall satisfy the relevant requirementsspecified in 3.6.8.

A-4.3 For Microbiological Activity - For declaring the conformity of theJot to microbiological activity, the test results ( A-3.3.1 and A-3.3.2 ) shallsatisfy the requirements specified in 3.6.8.

10

INDIAN STANDARDSON

irISH AND FISHERIES PRODUCTS

IS:2168..1971 Pomfret canned In oil (first revision)2236-t 968 Prawns ( shrimp) canned In brine ( first revision)2237-1971 Frozen prawns ( shrtmp ) ( first revision)2345·1972 Dried prawns ( first revision )2420-1971 Mackerel ( RtIstrelU,er sp ) canned in oil ( first revision)2421..1971 Sardines ( Sardi1lelJa sp ) canned in oil ( first revision )2883-1976 Dried white baits ( Sto/ephorus sp ) ( first revision)2884..1964 Dried and lammated Bombay duck2885-1975 Frozen frog legs ( first revision)3336-1965 Shark laver 011 (or veterinary use3849-1976 Mackerel ( RastreUt,er sp ) canned in brine ( first revision)385()"1973 Dry-salted threadfin ( Dara ) and dry-salted jewfish (GhoJ )3851·1966 Dry..salted catfish3"2..1966 Dry-salted leather jackets ( Chorinemus SP)38'3-1966 Dry-salted horse mackerels ( Caranx sp )3891-1975 Frozen lobster tails ( first revision)4302-1967 Dry-salted mackerel4307-1973 Fish meal as livestock feed4780·1968 Fresh silver pomfret aod brown pomfret4781·J968 Freah threadfin4793-1968 Frozen silver pomfret and brown pomfret4796-1968 Frozen tbreadfinS198-1969 Dry-salted seer fish5199-1969 Dry-salted sbark5471-1969 Dried shark fins5472-1969 Fish maws'734- t970 Sardme 0115735-1970 Recommendat.ons for maintenanceof cleanliness in fiah industry'736-1970 DrY·lalted surai ( TuIttJ )6032.-1971 Macker~), fresba>3J.1971 MaQkerel, frozen6121..1971 Lactarius .pp, canned in oil6122-1971 leer !lih ( SCt1mbel'lIl1UJrUIIPP. ). frozen6123-1971 Socr fta ( &o",~romorlU spp. ), fresh6611·1912 Sardines (8atd/n«l/a sp ) canned in brine and 10 cheirjuice7143-197! Crabmeat .canned in brIDe1S1S-t"4 Glouary 01important~ apeeies of India1,"-1"5 ...kl .....iremeMt fst fretb.-iJIb atalls"_2-t91'5 Crab moat. s.lid packedSO'.1'76 PtoJeo wttl. IIh a1Wl squid8011·1916 Proce_efor chlcldn. tmDperature of4uJck troaera 100df~.2-tl7' .., ,...ittmelltlfeJr a 8th ..,ket

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