Sensory Index

The product has should have the color

The product has a normal taste, odor, no   smell, no taste rancidity

With the normal shape and tissue state of   the product, no foreign matter visible in normal vision, no mildew, no   insects

Physical and chemical indicators

Peroxide value(calculated by fat) /（g/100g）

Salted fish (long-finned herring,
  Japanese Spanish mackerel，Salmon)

Salted fish (excluding long-finned   herring,
  Japanese Spanish mackerel，Salmon)

Prefabricated aquatic products

Histamine/(mg/100g)

Salted fish (high histamine fish 0 GB/T   5009.208)

Salted fish (excluding high histamine   fish)

TVB-N/ (mg/100g)

Marinated raw animal aquatic products GB   5009.228

Prefabricated animal aquatic products   (excluding dried and salted products)

Contaminant limits

Pollutant limits should be consistent   with the provisions of GB2762

Pesticide Residue Limits and Veterinary   Drug Residue Limits

The primary residue should meet the   relevant regulations and announcements of the country

Microbial limit

Total number of colonies (GB4789.2),   coliform bacteria (GB4789.3 plate count method)