鲜 海 水 鱼 通 则 General principle of fresh marine fish  ICS  67.120.30 CCS  B 50   中华人民共和国国家标准 GB/T 18108—2024 代替 GB/T 18108—2019 2024-09-2 9发布 2025-04-0 1实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　次 前言   ·····································································································   Ⅲ 1     范围   ··································································································   1 2     规范性引用文件   ······················································································   1 3     术语和定义   ···························································································   1 4     要求   ··································································································   1      4.1     生产用水   ·························································································   1      4.2     感官要求   ·························································································   1      4.3     理化指标   ·························································································   2 5     试验方法   ······························································································   2      5.1     感官检验   ·························································································   2      5.2     理化检验   ·························································································   2 6     检验规则   ······························································································   3      6.1     组批规则   ·························································································   3      6.2     抽样方法   ·························································································   3      6.3     判定规则   ·························································································   3 7     标识、包装、运输、贮存   ············································································   3      7.1     标识   ······························································································   3      7.2     包装   ······························································································   3      7.3     运输   ······························································································   3      7.4     贮存   ······························································································   3 GB/T 18108—2024     Ⅰ 前　　言 本文件按照GB/T 1.1—2020《标准化工作导则　第1部分：标准化文件的结构和起草规则》的规 定起草。 本文件代替GB/T 18108—2019《鲜海水鱼通则》，与GB/T 18108—2019相比，除结构调整和编 辑性改动外，主要技术变化如下： 删除了涉及食品安全的指标及相关内容（见2019年版的3.3、3.4、4.4、4.5、6.1.2）； — 更改了感官要求及相应的试验方法（见4.2、5.1，2019年版的3.2、4.1）； — 删除了净含量的要求及相应的试验方法（见2019年版的3.5、4.6）； — 更改了生产用水的具体要求（见4.1，2019年版的3.1）； — 更改了感官要求中外观的具体指标（见表1，2009年版的表1）； — 更改了常规试验中气味评定的具体方法（见5.1.1，2019年版的4.1.1）； — 更改了蒸煮试验的具体要求，细化了具体方法（见5.1.2,2009年版的4.1.2）； — 更改了判定规则的具体要求（见6.3,2019年版的5.2）； — 更改了标识的具体要求（见7.1,2019年版的6.1.2、6.1.3）； — 更改了包装的具体要求（见7.2,2019年版的6.2）； — 更改了运输中的温度要求（见7.3,2019年版的6.3）； — 更改了储存的温度指标（见7.4,2019年版的6.4）。 — 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由中华人民共和国农业农村部提出。 本文件由全国水产标准化技术委员会（SAC/TC 156）归口。 本文件起草单位：中国水产科学研究院黄海水产研究所、中国海洋大学、临沂大学、山东好当家集 团有限公司、唐山海都水产食品有限公司、福建省水产技术推广总站、青岛海洋食品营养与健康创新研 究院、泉州海洋生物产业研究院、中国水产科学研究院南海水产研究所。 本文件主要起草人：李娜、王联珠、江艳华、李振兴、朱文嘉、郭莹莹、姚琳、曹立民、孙永军、 刘云国、李卫东、陈燕婷、冯婷玉、李若姝、潘创、曲梦、米娜莎、鞠文明、张海恩、龙晓珊。 本文件及其所替代文件的历次版本发布情况为： 2000年首次发布为GB/T 18108—2000，2008年第一次修订，2019年第二次修订； — 本次为第三次修订。 —   GB/T 18108—2024     Ⅲ 鲜 海 水 鱼 通 则 1　范围   本文件规定了鲜海水鱼的生产用水、感官和理化指标等要求，描述了相应的试验方法，并规定了检 验规则、标识、包装、运输和贮存的要求。 本文件适用于捕获后未经加工处理的鲜海水鱼、冰鲜海水鱼和仅去内脏且未做其他处理的鲜海水 鱼。去鱼鳞、头、内脏且未做其他处理的鲜海水鱼可参照执行。 2　规范性引用文件   下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文 件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用 于本文件。 GB 5009.228　食品安全国家标准　食品中挥发性盐基氮的测定 GB 5749　生活饮用水卫生标准 GB/T 30891　水产品抽样规范 SC/T 3035　水产品包装、标识通则 3　术语和定义   本文件没有需要界定的术语和定义。 4　要求  4.1　生产用水   生产用水应为饮用水或清洁海水。饮用水应符合GB 5749的规定，清洁海水应符合GB 5749中微生 物的要求且不含异物。 4.2　感官要求   应符合表1 的规定。 表1　感官要求   项 目要求 优 级 合 格 外观鱼体硬直 、完整