ISO 23855:2021 pdf download – Frozen surimi — Specification.
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 °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. 5.4.3 Moisture The test method of mass fraction of moisture shall be carried out as specified in ISO 1442.
5.4.4 pH 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. 5.4.6 Whiteness 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 Method 973.28. 5.5.2 Phosphates The test method of phosphates shall be carried out as specified in AOAC Official Method 995.11.
5.5.3 Sucrose The test method of sucrose shall be carried out as specified in AOAC Official Method 925.05. 6 Packaging, marking, storage and transportation 6.1 Packaging 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.