§ 264.101 Description of the product.

Frozen fish blocks are rectangularshaped masses of cohering frozen fish flesh of a single species. They consist of adequately drained whole, wholesome fillets or pieces of whole, wholesome fillets cut into small portions but not ground or comminuted; and they are frozen and maintained at temperatures necessary for the preservation of the product. Frozen fish blocks are made in two styles.

(a) Style I-skinless fish blocks. Fish blocks that have been made from skinless fillets.

(b) Style II—skin-on fish blocks. Fish blocks that have been made from demonstrably acceptable skin-on fillets.

§ 264.102 Grades of frozen fish blocks.

(a) “U.S. Grade A" is the quality of frozen fish blocks that (1) possess a good flavor and odor and that (2) have a total score of 85 to 100 points for those factors that are rated in accordance with the scoring system outlined in this part.

(b) "U.S. Grade B" is the quality of frozen fish blocks that (1) possess at least a reasonably good flavor and odor and that (2) have a total score of 70 to 84 points for those factors that are rated in accordance with the scoring system in this part.

(c) "Substandard" is the quality of frozen fish blocks that meet product description but fail to meet the requirements of U.S. Grade B.

§ 264.111 Determination of the grade.

The grade is determined by examining the product in the frozen, thawed, and cooked states and is evaluated by considering the following factors:

(a) Factors rated by score points Points are deducted for variation in the quality of each factor in accordance with the schedule in table 1. The total of points deducted is subtracted from 100 to obtain the score. The maximum score is 100; the minimum score is 0.

(b) Factors not rated by score points. The factor of "flavor and odor" is evaluated organoleptically by smelling and tasting the product after it has been cooked in accordance with § 264.121.

(1) Good flavor and odor (essential requirements for a Grade A product) means that the cooked product has the typical flavor and odor of the indicated species of fish and is free from rancidity, bitterness, staleness, and off-flavors and off-odors of any kind.

(2) Reasonably good flavor and odor (minimum requirements of a Grade B product) means that the cooked product is lacking in good flavor and odor but is free from objectionable off-flavors and off-odors of any kind.

§ 264.121

Definitions.

(a) Examination of sample, frozen state. (1) Color refers to reasonably uniform color characteristics of the species used. Deviations from normal color include noticeable yellowing and/or rusting of the fish surface.

(2) Dehydration refers to loss of moisture from the fish surfaces during

frozen storage. Moderate dehydration is color-masking and can easily be scraped off with a fingernail. Excessive dehydration is deep color-masking and requires a knife or other hard instrument to scrape it off.

(3) Uniformity of size refers to the degree of conformity to the declared size. A deviation is considered to be any deviation from stated length,

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width, or thickness, or from the average dimensions if no dimensions are stated. Only one deviation from each dimension may be assessed. Two readings for length, three readings for width, and four readings for thickness will be measured.

(4) Uniformity of weight refers to the degree of conformity to the weight. Only underweight deviations are assessed.

(5) An acceptable edge angle is an angle formed by two adjoining surfaces whose apex is within % inch of a carpenter's square placed along the surfaces. For each edge angle, three readings will be made and at least two readings must be acceptable for the whole edge angle to be acceptable. An acceptable corner angle is an angle formed by 3 adjoining surfaces whose apex is within % inch of the apex of a carpenter's square placed on the edge surfaces. Unacceptable angles fail to meet these criteria.

(6) Improper fill refers to surface and internal air or ice voids, ragged edges, or damage. It is measured as the number of 1-ounce units that would be adversely affected when the block is cut. For this purpose, the 1ounce unit is considered to be 4 x 1 x 5% inch.

(b) Examination of the product, thawed state. (1) Blemishes refer to a piece of skin, scale, a blood spot, a fin, a bruise, a black belly lining, a piece of nape membrane or a harmless piece of extraneous material. One "piece of skin" consists of one piece 1⁄2 square inch in area; except that for skin patches larger than 1 square inch, an additional instance shall be assessed for each additional 1⁄2 square inch in area. "Blood spot" is one of such size and degree as to be considered objectionable. A "piece of black belly lining" is any piece longer than 1⁄2 inch. "Fin" is one fin or one identifiable part of a fin. A piece of nape membrane consists of one piece 1⁄2 square inch in area or larger. "Scales" are aggregates of one or more scales of such degree as to be considered objectionable. Skin is not to be considered a blemish on Style II block. Blemishes are measured on a 5-pound portion cut from the edge of the fish block and thawed.

(2) "Bones" refers to any potentially harmful bones in the fish block. A potentially harmful bone is one that after being cooked is capable of piercing or hurting the palate. One instance of bones means one bone or group of bones occupying or contacting a circular area of 1 square inch. Bones are measured on the same 5pound thawed portion cut from the fish block.

(c) Examination of the cooked product. (1) Heating in a suitable manner means heating the product in one of two ways, as follows:

(i) Cut three or more portions about 4 by 3 by 1⁄2 inches from a frozen block. Wrap them individually or in a single layer in aluminum foil. Place the package portions on a wire rack suspended over boiling water in a covered container. Steam the packaged portions until the product is thoroughly heated, or

(ii) Cut and package the portions as previously described. Place the packaged portions on a flat cookie sheet or shallow flat-bottom pan of sufficient size so that the packages can be evenly spread on the sheet or pan. Place the pan and frozen contents in a properly ventilated oven heated to 400° F. and remove when the product is thoroughly heated.

(2) Texture refers to the condition of the cooked fish flesh. The texture should be firm, slightly resilient, but not tough or rubbery; and should be moist, but not mushy. Deductions for texture will follow the deductions assessed in table 1.

(3) Flavor and odor are evaluated organoleptically described in

§ 263.11(b).

as

(d) General definitions. (1) “Demonstrably acceptable" shall mean that the product has been produced commercially and met customer accept

ance.

(2) "Adversely affected" shall mean that the unit cut would deviate more than 15 percent plus or minus from 1

ounce.

(3) "Small" (overall assessment) refers to a condition that is noticeable, but is not seriously objectionable.

(4) "Large" (overall assessment) refers to a condition that is not only

noticeable, but is seriously objectionable.

(5) “Minor" (measured quantity or area) refers to a defect that affects the appearance or utility of the product or both.

(6) “Major” (measured quantity or area) refers to a defect that seriously affects the appearance or utility of the product or both.

§ 264.125 Tolerances for certification of officially drawn samples.

The sample rates and grades of specific lots shall be certified on the basis of the regulations governing inspection and certification of processed fishery products, processed products thereof, and certain other processed food products.

Subpart B-United States Standards for Grades of Frozen Minced Fish Blocks

SOURCE: 44 FR 32368, June 6, 1979, unless otherwise noted.

§ 264.151 Scope and product description.

These standards shall apply to frozen minced fish blocks which are uniformly shaped masses of cohering minced fish flesh. A block may contain flesh from a single species or a mixture of species with or without food additives. The minced flesh consists entirely of mechanically separated fish flesh processed and maintained in accordance with good commerical practice. This minced flesh is made entirely from species which are known to be safe and suitable for human consumption.

§ 264.152 Product forms.

(a) Types. (1) Unmodified-No food additives used.

(i) Single species. (ii) Mixed species.

(2) Modified-Contains food additives (see § 264.155).

(i) Single species. (ii) Mixed species.

(b) Color classifications. (1) White. (2) Light.

(3) Dark.

See Appendix 1, § 264.157 for definition and method of measurement.

(c) Texture. (1) Coarse-Flesh has a fibrous consistency.

(2) Fine-Flesh has a partially fibrous consistency because it is a mixture of small fibers and paste.

(3) Paste/Puree-Flesh has no fiorous consistency.

§ 264.153 Grades-quality factors.

(a) U.S. Grade A. Minced fish blocks shall:

(1) Possess good flavor and odor, and (2) Comply with the limits of defects for U.S. Grade A quality in accordance with § 264.154.

(b) U.S. Grade B. Minced fish blocks shall:

(1) Possess reasonably good flavor and odor, and

(2) Comply with the limits of defects for U.S. Grade B quality in accordance with § 264.154.

(c) U.S. Grade C. Minced fish blocks shall:

(1) Possess minimally acceptable flavor and odor with no objectional off-flavors or off-odors, and

(2) Comply with the limits of defects for U.S. Grade C quality in accordance with § 264.154.

§ 264.154 Determination of grade.

(a) Procedures for grade determination. The grade shall be determined by:

(1) Sampling in accordance with the sampling plan described in paragraph (b) of this section; (2) evaluating odor and flavor in accordance with paragraph (c) of this section; (3) examining for defects in accordance with paragraphs (d) and (e) of this section; and (4) using the results to assign a grade as described in paragraph (f) of this section.

(b) Sampling. The sampling rate of specific lots for all inspections shall be in accordance with the sampling plans contained in Part 260 of this chapter. For examination in the frozen state, an entire block shall be used as a sample unit. For examination in the thawed state, a subsample of at least 5 pounds weight shall be used.

(c) Evaluation of flavor and odor. Evaluation of flavor and odor shall take place after the sample has been cooked by any of the procedures given