BS ISO 23855:2021 pdf download – Frozen surimi — Specification
This document specifies the requirements for frozen surimi and the test methods for its quality control. It also specifies the requirements of packaging, marking, storage and transportation.
This document is applicable to tropical and cold-water surimi.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 1442, Meat and meat products — Determination of moisture content (Reference method)
ISO 2917, Meat and meat products — Measurement of pH — Reference method
AOAC Official Method 925.05, Sucrose in Animal Feed
AOAC Official Method 973.28, Sorbitol in Food Gas Chromatographic Method
AOAC Official Method 995.11, Phosphorus (Total) in Foods Colorimetric Method
CAC/RCP 1, General Principles of Food Hygiene
CAC/RCP 8, Code of Practice for the Processing and Handling of Quick Frozen Foods
CAC/RCP 52, Code of Practice for Fish and Fishery Products
CXS 193, General Standard for Contaminants and Toxins in Food and Feeds
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https://www.iso.org/obp
— IEC Electropedia: available at http://www.electropedia.org/
paste of fish myofibrillar protein product processed by pretreatment, cleaning and mechanically separating fish flesh from the skin and bones, and then the fish flesh is washed, minced, refined,dewatered, mixed with cryoprotectants (3.2) and quick frozen
Note 1 to entry: The minced fish flesh is washed and refined in order to remove the remnants of bones, scales,skins, black films, viscera, connective tissue and blood clots.
Note 2 to entry: Frozen surimi is an intermediate ingredient that can be further processed into surimibased products.
5 Test methods
If not specified, the reagents used for each test method are all analytical reagents and the water used is distilled water.
5.2 Procedure for thawing
Put between 2 kg and 10 kg of frozen surimi blocks in a chilled thawing chamber with a temperature of 0 °C to 4 °C for 10 h to 18 h, until the central temperature of surimi sample rises to between −5 °C and −2 °C. The equivalent thawing method can be equally accepted.
5.3 Organoleptic evaluation
Put the sample (100 g) on a clean white porcelain dish and conduct organoleptic evaluation item by item in a well-lit and odour-free environment in accordance with the requirements given in 4.3.
5.4 Test methods of physico-chemical requirements
5.4.1 Gel strength
Annex A provides information on a suitable method for detecting gel strength.
5.4.2 Spots (defects)
Annex B provides information on a suitable method for detecting spots.
The test method of mass fraction of moisture shall be carried out as specified in ISO 1442.
The test method of pH of surimi shall be carried out as specified in ISO 2917.
5.4.5 Central temperature
For the test method of central temperature of product, see Annex C for detailed information.
For the test method of whiteness, see Annex D for detailed information.
5.5 Test methods of cryoprotectants
5.5.1 Sorbitol and sorbitol syrup
The test method of sorbitol and sorbitol syrup shall be carried out as specified in AOAC Official
The test method of phosphates shall be carried out as specified in AOAC Official Method 995.11.
The test method of sucrose shall be carried out as specified in AOAC Official Method 925.05.
6 Packaging, marking, storage and transportation
Packaging in contact with frozen surimi shall be fit for direct contact with food. The packaging shall not transmit any odour or flavour to the product and shall not contain substances which can damage the product or have a health risk. Packaging material shall not be disjointed during freezing.
6.2 Marking The packages shall be marked or labelled as required by the country of destination. At least the name and grade of the product, the scientific name or the FAO 3-alpha code of fish species or both shall be marked. The surimi made from more than three kinds of fish species can be marked as “mix fish surimi”. If food cryoprotectants, egg whites or both are added to the surimi, the type and usage amounts shall also be clearly labelled.
6.3 Storage The product shall be stored in a hygienic, odour-free and cold storage with a temperature lower than −18 °C. Frozen surimi produced in different specifications and batches should be stacked separately. The bottom-layer products should be separated from the ground by pallets.
6.4 Transportation Use a closed, clean and hygienic refrigerated vehicle to transport products. The temperature of the vehicle shall not be higher than −18 °C during transportation. It shall not be transported with toxic or corrosive material, material with a peculiar smell or material that can produce pollution.