ISO 23855-2021 pdf free download – Frozen surimi — Specification.
This document specifies the requirements for frozen surimi and the test methods for its quality control.lt also specifies the requirements of packaging, marking, storage and transportation.
This document is applicable to tropical and cold-water surimi.
2Normative references
The following documents are referred to in the text in such a way that some or all of their contentconstitutes requirements of this document. For dated references,only the edition cited applies.Forundated references, the latest edition of the referenced document (including any amendments) applies.ISO 1442,Meat and meat products —Determination of moisture content (Reference method)
lSO 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 MethodAOAC Official Method 995.11, Phosphorus (Total) in Foods Colorimetric MethodCAC/RCP 1,General Principles of Food Hygiene
CAC/RCP 8, Code of Practice for the Processing and Handling of Quick Frozen FoodsCAC/RCP 52,Code of Practice for Fish and Fishery Products
cXS 193,General Standard for Contaminants and Toxins in Food and Feeds
3Terms and definitions
For the purposes of this document, the following terms and definitions apply.
IlS0 and IlEC maintain terminological databases for use in standardization at the following addresses:- ISO online browsing platform: available at https://www.iso.org/obp
一IEC Electropedia: available at http://www.electropedia.org/
3.1
frozen surimi
paste of fish myofibrillar protein product processed by pretreatment, cleaning and mechanicallyseparating 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 surimi-basedproducts.
5Test methods5.1General
lf not specified, the reagents used for each test method are all analytical reagents and the water used isdistilled water.
5.2Procedure for thawing
Put between 2 kg and 10 kg of frozen surimi blocks in a chilled thawing chamber with a temperature of0 °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.
5.3Organoleptic evaluation
Put the sample (100 g) on a clean white porcelain dish and conduct organoleptic evaluation item byitem in a well-lit and odour-free environment in accordance with the requirements given in 4.3.
5.4Test methods of physico-chemical requirements
5.4.1 Gel strength
Annex A provides information on a suitable method for detecting gel strength.5.4.2Spots (defects)
Annex B provides information on a suitable method for detecting spots.5.4.3 Moisture
The test method of mass fraction of moisture shall be carried out as specified in IlSO 1442.5.4.4pH
The test method of pH of surimi shall be carried out as specified in lSo 2917.5.4.5Central temperature
For the test method of central temperature of product, see Annex C for detailed information.5.4.6Whiteness
For the test method of whiteness,see Annex D for detailed information.5.5Test methods of cryoprotectants
5.5.1Sorbitol and sorbitol syrup
The test method of sorbitol and sorbitol syrup shall be carried out as specified in AOAC Official Method973.28.
5.5.2 Phosphates
The test method of phosphates shall be carried out as specified in AOAC Official Method 995.11.ISO 23855  pdf download.