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FDA CPG Sec 540.700 Labeling of Processed and Blended Seafood Products Made Primarily with Fish Protein

蒋千琴 1/6/2022 浏览 259 FDA United States

标准简介

CPG Sec 540.700 Labeling of Processed and Blended Seafood Products Made Primarily with Fish Protein[附网盘链接]是Food&Drug Administration于当前发布的FDA标准，适用于United States。

标准截图

CPG Sec 540.700 Labeling of Processed and Blended Seafood Products Made Primarily with Fish Protein[附网盘链接]
CPG Sec 540.700 Labeling of Processed and Blended Seafood Products Made Primarily with Fish Protein[附网盘链接](截图)

 

标准文档说明

标准文档类型为CPG Sec 540.700 Labeling of Processed and Blended Seafood Products Made Primarily with Fish Protein[附网盘链接]高清PDF版本（文字版），标准文档内可进行搜索，可以复制原文，可粘贴。

标准部分原文

The purpose of this document is to provide guidance for FDA staff on the proper labeling for processed and blended seafood products made primarily with fish protein. FDA's guidance documents, including this guidance, do not establish legally enforceable responsibilities. Instead, guidances describe our current thinking on a topic and should be viewed only as recommendations, unless specific regulatory or statutory requirements are cited. The use of the word should in FDA guidances means that something is suggested or recommended, but not required. II. Background: A processed and blended seafood product made primarily with fish protein can be fabricated from one or more fish species. An example of this would be surimi, which is a fish protein product consisting primarily of the myofibrillar protein fraction from one or more fish species. Surimi is an intermediate processed seafood product used in the formulation and fabrication of a variety of products that are made to resemble, and be promoted as substitutes for, crabmeat, shrimp, lobster, scallops, and other seafood. Surimi is made from minced fish meat (e.g., pollock, cod, or Pacific whiting) that has been Contains Nonbinding Recommendations 4 washed to remove fat and undesirable matter (such as blood, pigments, and odorous substances), and then mixed with cryoprotectants (such as sugar or sorbitol) to improve its frozen shelf life. In formulating finished seafood products made with surimi, the surimi is typically thawed and blended with other ingredients such as the seafood being imitated, seafood flavoring, salt, water, and starch or egg white. This mixture is then heat processed and extruded to make fibrous, flake, chunk, and composite-molded consumer products. The finished processed seafood products are marketed frozen or unfrozen and may be breaded. III. Policy: A. Name of the Product 1. If a processed and blended seafood product made primarily with fish protein substitutes and resembles a specific type of seafood, including its shape, form, or color, but is nutritionally inferior (as defined in 21 CFR 101.3(e)(4)) to that seafood, it must be labeled as imitation in accordance with 21 CFR 101.3(e). For example, a processed and blended seafood product made primarily with fish protein that is a substitute for crabmeat, resembles crab meat, and is

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