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Codex Ikan Tuna Kaleng CODEX STANDARD FOR CANNED TUNA AND BONITO CODEX STAN 70-1981. Rev.1995 berasal dari Italia, direvisi di Norwegia (digunakan di Eropa,

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Presentasi berjudul: "Codex Ikan Tuna Kaleng CODEX STANDARD FOR CANNED TUNA AND BONITO CODEX STAN 70-1981. Rev.1995 berasal dari Italia, direvisi di Norwegia (digunakan di Eropa,"— Transcript presentasi:

1 Codex Ikan Tuna Kaleng CODEX STANDARD FOR CANNED TUNA AND BONITO CODEX STAN Rev.1995 berasal dari Italia, direvisi di Norwegia (digunakan di Eropa, Malaysia, Australia) Canadian Food Inspection Agency. Rev National standard of People’s Republic of China

2 WilayahProperti solidPotongan daging flakeGrated or shredded lingkup EropaKulit: Proporsi serpihan tidak boleh melebihi dari 18% berat kering Tebal daging harus lebih dari 1,2cm. Struktur otot harus tetap terlihat Proporsi daging yang tebalnya kurang dari 1,2cm tidak boleh lebih dari 30% Ikan yang sudah masak dalam ukuran seragam dan tidak terbentuk pasta Berat bersih ikan harus lebih dari 50% berat total CanadaDaging berat kurang dari 450gr dipotong satu lapis dlm kemasan. Lebih dari 450 gr, boleh lebih dari 1 slice. (sama seperti Eropa) -

3 Codex Standar (Eropa) HYGIENE AND HANDLING Bebas mikroba yang dapat berkembang tidak normal Dalam sampel maksimal 20 mg histamin/100g Tempat penyimpanan tidak membuat reaksi yang merusak makanan Zat aditif yang boleh ditambahkan

4 Codex China

5 CANNED FRUIT COCKTAIL

6 Skema Pengalengan Buah Buah Sortasi dan Pencucian Pengupasan dan Pemotongan Blansir Diisi dalam Kaleng Penambahan Sirup dan Additives Exhausting Penutupan Kaleng Sterilisasi (retorting) Pendinginan dan Labelling Penyimpanan dan Distribusi

7 Blansir adalah perlakuan panas pendahuluan. Proses blansir dapat dilakukan dengan cara mencelup potongan-potongan buah dalam air mendidih selama 5–10 menit. Proses blansir ini berguna untuk membersihkan jaringan dan mengurangi jumlah mikroba awal, membuang udara yang masih ada di dalam jaringan, menghilangkan rasa mentah, mempermudah proses pemotongan dan pengupasan, dan memberikan warna yang dikehendaki Kaleng yang telah diisi dengan buah dan syrup kemudian dilakukan proses exhausting. Tujuan exhausting adalah untuk menghilangkan sebagian besar udara dan gas-gas lain. Ruang hampa yang ditetapkan sekitar 1/10 dari tinggi kaleng. Exhausting mengurangi kemungkinan terjadinya proses pengkaratan kaleng dan reaksi-reaksi oksidasi lainnya yang akan menurunkan mutu. Exhausting dilakukan misalnya dengan melakukan pengisian produk ke dalam kaleng pada saat produk masih dalam kondisi panas, memanaskan kaleng beserta isinya dengan tutup kaleng masih terbuka (suhu 80 – 90 o C selama 8-10 menit), atau secara mekanik dilakukan penyedotan udara dengan sistem vakum.

8 Sterilisasi pada proses pengalengan biasanya dilakukan dalam retort. Suhu sterilisasi standar yang digunakan adalah o C. Mikroba yang terutama harus dimatikan adalah mikroba anaerobik yang tumbuh pada pH di atas 4.5. Hal ini disebabkan kondisi dalam kaleng adalah vakum dan produknya tergolong bahan pangan berasam rendah (low acid food). Salah satu mikroba yang harus dimatikan tersebut adalah Clostridium botulinum. Setelah sterilisasi, dengan cepat produk didinginkan (misalnya dengan cipratan air).

9 CODEX STANDARD FOR CANNED FRUIT COCKTAIL, CODEX STAN  Canned Fruit Cocktail definition : a canned product prepared from a mixture of small fruits and small pieces of fruits (peach, pear, pineapple, cherry, grape)  Processed by heat in an appropriate manner before or after being sealed in a container  Packed with water or other suitable liquid packing medium (e.g. fruit juice), and which may contain seasonings or flavourings appropriate for the product

10 Quality Control Standards CODEX STAN Colour - Canned Fruit Cocktail shall have normal colour except that a slight leaching of colour from the coloured cherries is acceptable. Flavour - Canned Fruit Cocktail shall have a normal flavour characteristic for each fruit and for the entire mixture. Texture - The fruit ingredients shall not be excessively firm nor excessively soft, as is appropriate for the respective fruit. Blemished fruit pieces - (consisting of pieces of fruit with dark surface areas, spots penetrating the fruit, and other abnormalities) less than 20% m/m CONTAMINANTS Lead (Pb) 1 mg/kg Tin (Sn) 250 mg/kg calculated as Sn Microorganism : free from potential pathogenic microbes

11 SNI Koktil buah dalam kaleng

12 Codex Standard for Canned Mushrooms Codex Stan

13 Canned mushrooms is the product: prepared from fresh mushrooms conforming with the characteristics of cultivated varieties (cultivars) of the genus Agaricus (Psalliota), including A. bisporus, which mushrooms shall be in good condition and after cleaning and trimming shall be sound; packed with water and/or juice exuding from the mushrooms or other suitable liquid medium, seasonings, and other ingredients, appropriate to the product; and processed by heat in an appropriate manner, before or after being sealed in a container, so as to prevent spoilage.

14 Color : The mushroom portion of the product shall have normal color characteristics of the variety of the canned mushrooms. Canned mushrooms of special types and containing special permitted ingredients shall be considered of characteristic color when there is no abnormal discoloration for the respective ingredients used. The liquid medium in "Regular or Natural Pack" shall be either clear or slightly turbid and yellow to light brown in color. Flavor : The mushrooms shall have a normal flavor and odor free from flavors or odors foreign to the product. Canned mushrooms with special ingredients or sauces shall have the flavor characteristic of that imparted by the mushrooms and the other substances used. Texture and Character : The mushrooms in the "Regular or Natural Pack" shall be firm and substantially intact. In the styles of "Buttons" and "Whole" mushrooms, not more than 10% by count of the mushrooms may have caps which show total or complete breakage of the veil. In the styles of "Buttons" and "Whole" and "Grilling" mushrooms 5% by count of the mushroom units may be detached caps or stems

15 When tested by appropriate methods of sampling and examination, the product: - shall be free from microorganisms in amounts which may represent a hazard to health; - shall be free from parasites which may represent a hazard to health; and - shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health. The product shall have received a processing treatment sufficient to destroy all spores of Clostridium botulinum. The name of the product shall be "Mushrooms“ The following shall be included as part of the name or in close proximity to the name: The style (button, sliced, whole, etc) A declaration of any special sauce and/or seasoning or flavoring which characterizes the product

16 Canned Baby Food CODEX STAN VS SNI

17 Essential and Compositions Factors Compositions – suitable nutritive material – Vitamins and minerals  selected from the Advisory Lists of Mineral Salts and Vitamin Compounds for Use in Foods for Infants and Children (CAC/GL ) – [Na] < 200 mg Na/100. The addition of salt (NaCl) to fruit products and dessert products based on fruit is not permitted.

18 Prohibitions : shall not have been treated by ionizing radiation. Contaminants : Pesticide residues, Hormones, Antibiotics. Packaging : safeguard quality of food, nitrogen and carbon dioxide may be used as packing media.

19 Food Aditive Maximum level in 100 g of the ready-to-eat product (unless otherwise indicated) Thickening Agent Locust bean gum10.2g Guar gum0.2g Distarch phospate6 gram, single or combinations Acetylated distarch phospate6 gram, single or combinations Phosphated distarch phospate6 gram, single or combinations Hydroxylpropyl starch6 gram, single or combinations Acetylated distarch adipate6 gram, single or combinations Distarch glycerol6 gram, single or combinations Non amidated pectin1 g in canned fruit-based baby food

20 Emulsifiers Lecithin0.5g Mono- and diglycerides0.15g pH Adjusting Agents Sodium hydrogen carbonate Sodium carbonate Potassium hydrogen carbonate Calcium carbonate Citric acid and sodium salt0.5g L(+) Lactic acid0.2g Acetic acid0.5g Antioxidants Mixed tocopherols concentrate300mg/kg fat ∝ -Tocopherol 300mg/kg fat L-Ascorbyl palmitate200 mg/kg fat L-Ascorbic acid and its sodium0.5 g/kg Flavours Vanilla extractLimited by good manufacturing practice Ethyl vanillin 7 mg0.007g Vanillin 7 mg0.007g

21 SNI

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