GOST 2623-97 PDF

Full title and description

GOST 2623-97 — Изделия балычные из дальневосточных лососей и иссык-кульской форели холодного копчения. Technical specification for cold-smoked balyk products made from Far-Eastern salmons and Issyk‑Kul trout (defines product names, general requirements, acceptance rules, methods of control, packaging, marking and storage).

Abstract

Standard GOST 2623-97 sets technical requirements and quality criteria for balyk-style cold-smoked fish products produced from specified Pacific salmon species and Issyk‑Kul trout. It covers definitions, raw‑material species, organoleptic and basic physico‑chemical requirements, rules for acceptance, control methods, packaging, labeling, transportation and storage. The standard was adopted in 1997 and entered into force on 1 July 1998.

General information

• Status: Replaced / superseded (standard shown as ЗАМЕНЕН; later edition issued).
• Publication date: Adopted 1997; date of introduction into force 01 July 1998.
• Publisher: Interstate standard (Межгосударственный стандарт), introduced via the national standardization authority (Gosstandart / Межгосударственный совет по стандартизации).
• ICS / categories: 67.120.30 (Fish and fish products).
• Edition / version: Designation -97 (adopted 1997); single technical edition (text issued as ГОСТ 2623-97).
• Number of pages: 11 pages (standard text length as published in collections).

Scope

Applies to balyk-style cold‑smoked products manufactured from Far‑Eastern Pacific salmons (examples: gorbusha, keta, kižuch, nerka, sima, chavycha) and Issyk‑Kul trout. The standard is intended for use in production and quality control of these smoked fish products and defines requirements for production, acceptance, testing, packaging, marking, transportation and storage.

Key topics and requirements

• Definitions and product classification for balyk cold‑smoked items.
• Permitted raw‑material species (listed Far‑Eastern salmon species and Issyk‑Kul trout) and requirements for raw‑material quality.
• Organoleptic requirements (appearance, color, smell, texture) and general quality indicators.
• Basic physico‑chemical and hygienic controls (acceptance rules, sampling and test methods referenced to related GOSTs).
• Packaging, marking, transportation and storage rules suitable for chilled/cold‑smoked fish products.

Typical use and users

Primary users are fish processing manufacturers producing cold‑smoked balyk products, quality control and laboratory personnel, food safety and regulatory authorities, inspection bodies, and technical libraries that maintain normative documents for the seafood industry. The standard is used to ensure consistent product quality, compliance with acceptance criteria and to harmonize testing and labeling practices.

Related standards

Replaces: ГОСТ 2623-73 (earlier edition). Superseded by: ГОСТ 2623-2013 (newer edition covering pacific salmons and Issyk‑Kul trout, introduced later). Normative references include a range of GOSTs covering sampling, testing, packaging and microbiological/chemical methods used for fish products.

Keywords

balyk; cold‑smoked; salmon; Issyk‑Kul trout; seafood; GOST 2623-97; technical conditions; fish products; quality requirements; packaging; labeling.

FAQ

Q: What is this standard?

A: GOST 2623-97 is a межгосударственный (Interstate) technical standard that specifies requirements for balyk‑style cold‑smoked products made from certain Pacific salmons and Issyk‑Kul trout.

Q: What does it cover?

A: It covers product definitions, permitted raw‑material species, organoleptic and basic quality requirements, acceptance and testing rules, packaging, marking, transportation and storage for cold‑smoked balyk products.

Q: Who typically uses it?

A: Fish processing companies, QC laboratories, food safety inspectors, standardization and certification bodies, and technical documentation libraries.

Q: Is it current or superseded?

A: GOST 2623-97 has been marked as replaced (ЗАМЕНЕН) and later editions / replacements exist — notably ГОСТ 2623-2013 which supersedes the 1997 version. Users should refer to the latest active edition for current regulatory requirements.

Q: Is it part of a series?

A: Yes — it continues a sequence of standards for balyk and cold‑smoked fish products (earlier ГОСТ 2623-73 and later ГОСТ 2623-2013) and references numerous related GOSTs for testing, hygiene and packaging of fish products.

Q: What are the key keywords?

A: Balyk, cold‑smoked, salmon, Issyk‑Kul trout, fish products, technical conditions, quality requirements, packaging, labeling.