SIST EN ISO 7088:2005 PDF

Overview

SIST EN ISO 7088:2005 is an international standard developed by ISO and endorsed by CEN, focusing on the vocabulary related to fish-meal. Originally established in 1981 and later adopted as SIST EN ISO 7088:2005, this standard defines specific terms in English and French used in the fish-meal industry, facilitating clear communication among manufacturers, researchers, regulators, and traders. It covers terminology essential for the production, processing, and quality control of fish-meal products, which are crucial in animal feed and food technology sectors.

Key Topics

• Fish-meal Definition Fish-meal is described as the product obtained by drying (with fat removal if necessary) and grinding whole fish or parts of different species. This precise definition allows consistent classification of fish-meal products.

• Types and Classifications

  • Non-ground fish-meal (Scrap) – Dried fish or parts not ground.
  • Lean fish-meal – Made from fish species with low fat content.
  • Solvent extracted fish-meal – Fish-meal from which fat has been removed using solvents.
  • Press-cake fish-meal – Fish-meal without added fish solubles.

• Associated Products and Terms

  • Press liquor – Liquid separated from cooked fish by pressing.
  • Stick water – Press liquor with most solids and fat removed.
  • Fish solubles – Concentrated form of stick water.

• Technical Concepts

  • Spontaneous heating – Temperature rise caused by exothermic reactions in fish-meal.
  • Autocombustion – Combustion caused by excessive spontaneous heating.
  • Stabilized fish-meal – Fish-meal treated to control oxidation and prevent overheating.
  • Antioxidant – Substance used to delay oxidation in fish-meal.

• Processing Terms

  • Pelletized fish-meal – Fish-meal compressed into pellets for ease of handling.
  • Caking – The formation of compact masses from loose fish-meal particles.

Applications

SIST EN ISO 7088:2005 vocabulary standard is critically important in various practical areas within the fishery and food production industries, including:

• Quality Control and Evaluation Ensures uniform terminology is used when assessing fish-meal quality, production steps, and handling procedures.

• Industry Communication Facilitates clear communication between fish-meal producers, regulatory bodies, and international trade partners by standardizing terms.

• Product Labeling and Documentation Provides the correct terminology for labeling fish-meal products, enhancing compliance with international regulatory requirements and consumer transparency.

• Research and Innovation Supports academic and industrial research by providing a standardized vocabulary for reporting findings related to fish-meal production and safety.

• Feed and Food Technology Assists manufacturers using fish-meal as animal feed or food ingredients to maintain standardized references and production consistency.

Related Standards

SIST EN ISO 7088:2005 complements other standards in food technology, fisheries, and animal feeding stuffs such as:

• ISO/TC 34 series: Agricultural food products standards covering methods and terminology for food processing.
• CEN/TC 327: European standards focusing on animal feeding stuffs, including methods of sampling and analysis.
• Standards on Fish and Fishery Products: Other vocabulary and quality standards related to seafood processing and handling.

By aligning with these standards, SIST EN ISO 7088:2005 contributes to the harmonization of international practices in the fish-meal sector.

Keywords: SIST EN ISO 7088:2005, fish-meal vocabulary, fish-meal terminology, fish-meal standard, fish-meal processing terms, fish solubles, pelletized fish-meal, fishery product standards, animal feed terminology, food technology standards.