GB/T 10786-2022 English PDF (GBT10786-2022)

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GB/T 10786-2022: Test methods of canned foods
GB/T 10786-2022
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
CCS X 70
Replacing GB/T 10786-2006
Test methods of canned foods
ISSUED ON: OCTOBER 12, 2022
IMPLEMENTED ON: MAY 1, 2023
Issued by: State Administration for Market Regulation;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 5
4 Senses ... 5
5 Soluble solids ... 8
6 Net content and solids content ... 10
7 pH ... 14
8 Dry matter ... 14
9 Headspace ... 15
10 Vacuum degree ... 16
References ... 18
Test methods of canned foods
1 Scope
This document describes methods for testing canned foods for organoleptic quality,
soluble solids, net and solids content, pH, dry matter, headspace, and vacuum degree.
This document is applicable to the inspection of canned food.
2 Normative references
The following documents contain the provisions which, through normative reference in
this document, constitute the essential provisions of this document. For the dated
referenced documents, only the versions with the indicated dates are applicable to this
document; for the undated referenced documents, only the latest version (including all
the amendments) is applicable to this document.
GB 5009.237 National standard food safety - Determination of pH value in food
GB/T 10784 Classification of canned food
GB/T12143-2008 General analytical methods for beverage
3 Terms and definitions
The terms and definitions defined in GB/T 10784 apply to this document.
4 Senses
4.1 Requirements for sensory analysis laboratory
Sensory analysis laboratories shall be set up according to actual needs, see GB/T 13868.
4.2 Requirements for sensory analysis personnel
4.2.1 The sensory analysis personnel shall be in good health, and their vision, smell,
taste, touch, etc. meet the sensory analysis requirements.
4.2.2 The sensory analysis personnel shall have relevant skills, be familiar with the
color, taste, smell, structure, and shape of the analyzed samples and the required
methods, etc., and master the relevant sensory analysis terms.
4.2.3 On the day of sensory analysis, the analysis personnel shall not use smelly
cosmetics, smoke, or drink alcohol.
4.2.4 During the sensory analysis, the sensory analysis personnel shall wear clean and
odor-free work clothes and caps.
4.2.5 The sensory analysis shall not be carried out when the analysis personnel is hungry
or tired.
4.2.6 The sensory analysis personnel shall keep their mouth clean 1 hour before the start
of the analysis, and not eat anything except drinking water.
4.3 Instruments and equipment
4.3.1 White porcelain plate.
4.3.2 Sanitary can opener.
4.3.3 Spoons.
4.3.4 Stainless steel round sieve.
4.3.5 Beakers.
4.3.6 Measuring cylinder.
4.4 Structure, shape, and impurities
4.4.1 The canned meat, canned poultry, and canned aquatic product are first heated until
the soup is melted (some canned food such as luncheon meat, anchovies, etc. do not
need to be heated), then pour the contents into a white porcelain plate, observe and
inspect the structure, shape, and impurities according to the requirements of the
corresponding product standards.
4.4.2 Open canned fruits with syrup, canned vegetables, and canned mushrooms at
room temperature, filter out the soup first, then pour the contents into a white porcelain
plate, observe and inspect the structure, shape, and impurities according to the
requirements of the corresponding product standards.
4.4.3 After the canned fruit with heavy syrup is opened, pour the contents into a
stainless-steel round sieve, let them stand for 3 minutes, then pour the contents into a
white porcelain plate, observe and inspect the structure, shape, and impurities according
to the requirements of corresponding product standards.
4.4.4 Open the canned jam at room temperature (15 °C~20 °C), take out the jam (about
20 g) with a spoon and place it on a dry white porcelain plate, and check within 1 minute
whether the jam body has flowed and the juice has effused. Observe and inspect the
structure, shape, and impurities according to the requirements of corresponding product
standards.
4.4.5 After the canned juice is opened, pour the contents into a glass container and let
them stand for 30 minutes, then observe the degree of precipitation, stratification, and
oil ring phenomenon, and observe and inspect the structure, shape, and impurities
according to the requirements of the corresponding product standards.
4.4.6 Shake the canned porridge well, open the can, and pour the contents into a white
porcelain plate; spread them evenly, then observe and inspect the structure, shape, and
impurities according to the requirements of product standards.
4.4.7 For other canned foods, refer to the above-mentioned similar methods.
4.5 Color
4.5.1 For canned meat, canned poultry, and canned aquatic products, observe whether
the color meets the standard in a white porcelain plate, pour the soup into a measuring
cylinder, and observe the color and clarity after standing for 3 minutes.
4.5.2 For canned fruits with syrup, canned vegetables, and canned mushrooms, observe
whether the color meets the standard in a white porcelain plate, pour the juice into a
beaker, and observe whether the juice is clear and transparent, whether there are
inclusions and crushed fruit pulp causing turbidity.
4.5.3 For canned fruits with heavy syrup, pour all the contents into a white porcelain
plate, then observe whether it is cloudy, whether there is jelly, a large amount of crushed
fruit pulp, and inclusions. Pour the pulp on the stainless steel round sieve into the plate
and observe the color.
4.5.4 For canned jams and canned tomato paste, pour all the jam into a white porcelain
plate and observe the color.
4.5.5 Pour the canned juice into a glass container and let it stand for 30 minutes, then
observe the color.
4.5.6 Shake the canned porridge well, open the can, pour it into a white porcelain plate,
spread it evenly, and observe the color.
4.5.7 For other canned foods, refer to the above-mentioned similar methods.
4.6 Taste and smell
4.6.1 For canned food, check whether it has the taste and smell that the product shall
have, and whether it has a rancid taste or a peculiar smell.
4.6.2 For canned fruits and canned vegetables, check whether they have a fragrance
5.3.1.4 Canned porridge
After the can is opened, stir evenly to form the sample to be tested.
5.3.1.5 Products with separate solid and liquid phases
According to the solid-liquid phase ratio of the sample itself, the sample is crushed with
a masher and then filtered; the filtrate is used for determination.
5.3.2 Determination
5.3.2.1 The refractometer shall be calibrated according to the instructions before the
measurement.
5.3.2.2 Separate the two prisms of the refractometer and clean them with absorbent
cotton dipped in ether or alcohol.
5.3.2.3 Dip 2~3 drops of the prepared sample solution with a glass rod with a rounded
end, and carefully drop it on the center of the prism plane of the refractometer (be
careful not to let the glass rod touch the prism).
5.3.2.4 Quickly close the upper and lower prisms and let them stand for 1 min. The
liquid is required to be uniform without bubbles and to fill the field of vision.
5.3.2.5 Aim at the light source, observe through the eyepiece, and adjust the indic...