Current state of the normative basis for processing of japanese sardine <i>Sardinops melanosticta </i>and chub mackerel <i>Scomber japonicus </i>as prospective commercial species in the Far East

Effective utilization of marine biological resources is one of the major directions of the fish industry development in Russia that is realized by involvement into the fishery of unused and underused species. Japanese sardine and chub mackerel are still unused by Russian fishery but they are considered as prospective ones. On account of these prospects, the fund of standards currently in force in fish industry is analyzed in order to check possibility of their use for processing of these species. It includes mainly inter-governmental and industrial standards and regulations for manufacture of food and technical products. The age of these standards is 2-27 years, on average 14 years for the sardine and 13 years for the mackerel. The technical regulations and standards for frozen products of japanese sardine and chub mackerel are reviewed briefly. The standards GOST 814-96 «Chilled fish TU» and GOST 32366-2013 «Frozen fish TU» are recommended for the chilled and frozen products with a short shelf life, though they are not allowed for the raw materials destined for further processing at coastal fish enterprises. Recently new requirements for food safety are developing, so the current standards have to be reviewed and redeveloped, in particular the storage time of chilled and frozen products should be longer in 2-3 times. Variety of the products has to be extended, including canned and preserved ones, in particular new technical specifications for the specialized, medical-prophylactic products and dietary supplements should be developed or updated to the modern requirements. Role of standardization in improving quality and competitiveness of fish products and efficiency of the raw materials utilization is discussed.