BS ISO 23855:2021 pdf download – Frozen surimi — Specification

BS ISO 23855:2021 pdf download – Frozen surimi — Specification 1 Scope 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/ 3.1 frozen surimi 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 5.1 General 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...