GB/T 37062-2018
ActiveGuidelines for the sensory evaluation of aquatic products
水产品感官评价指南
Application Summary AI generated
This standard provides a systematic framework for evaluating the freshness, quality, and sensory attributes (such as appearance, odor, texture, and flavor) of aquatic products, including fish, shellfish, and crustaceans. It is applied in quality control and inspection processes within the seafood processing industry, as well as by regulatory bodies and third-party testing laboratories to ensure product consistency and consumer safety. The guidelines are particularly relevant for raw, chilled, or frozen aquatic products intended for domestic or international trade.
Related Standards
NY/T 628-2002
Dry salted duck
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 633-2002
Chilled mutton
NY/T 632-2002
Chilled pork
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.