16.7 Standard on frozen shrimps or prawns

16-7

(1) This Standard applies to frozen and quick frozen raw or partially or fully cooked shrimps or prawns from the families Penaeidae, Pandalidae, Crangonidae and Palaemonidae, peeled or unpeeled.

(2) The pack shall not contain a mixture of genera but may contain a mixture of species of the same genus which have similar sensory properties.

(3) During processing—

• (a)the water used for cooking and cooling shall be of potable quality or clean sea water;
• (b)the freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallisation is passed quickly;
• (c)the freezing process shall not be regarded as complete unless and until the product temperature has reached minus 18°C or colder at the thermal centre after thermal stabilisation;
• (d)frozen and quick frozen prawns or shrimps shall be processed and packaged so as to minimise dehydration and oxidation.

(4) Without limitation to the generality of these Standards, the following specific product requirements shall apply—

• (a)if glazed, the water used for glazing or preparing glazing solutions shall be of potable quality or shall be clean sea water;
• (b)the average net weight of all sample units shall not be less than the declared weight and there shall be no unreasonable shortage in any individual container;
• (c)in addition to the general requirements on labelling, the following provisions shall apply—
  • (i)if the product has been glazed with sea-water, a statement to this effect shall be made.
  • (ii)where the food has been glazed, the declaration of net contents of the food shall be exclusive of the glaze;
  • (iii)the label shall include terms to indicate that the product shall be stored at a temperature of minus 18°C or colder;
  • (iv)products shall be designated as cooked, or partially cooked, or raw as appropriate;
  • (v)when declared on the label, the count of prawns or shrimp shall be such that it is not misleading to the consumer.

(5) In addition to the requirements specified in subparagraphs (1) to (4), frozen and quick frozen prawns or shrimp shall be considered to be non-compliant with this Standard when more than one sample unit has any of the following characteristics—

• (a)greater than 10% of the weight of the prawn or shrimp in the sample unit or greater than 10% of the surface area of the block exhibits excessive loss of moisture clearly shown as white or yellow abnormality on the surface which masks the colour of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the shrimp;
• (b)the product is affected by persistent and distinct objectionable odours or flavours indicative of decomposition or rancidity or of feed;
• (c)distinct blackening or green or yellow discoloration, singly or in combination of more than 10% of the surface area of individual prawn or shrimp which affects more than 25% of the sample unit.