ISO/FDIS 23855

Frozen surimi -- Specification

Surimi congelé -- Spécifications

General Information

• Status: Published
• ICS: 67.120.30 - Fish and fishery products
• Technical Committee: ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
• Drafting Committee: ISO/TC 34/SC 6/WG 22 - Frozen surimi
• Current Stage: 5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
• Start Date: 14-Jun-2021
• Completion Date: 14-Jun-2021

Standards Content (sample)

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 23855
ISO/TC 34/SC 6
Frozen surimi — Specification
Secretariat: SAC
Voting begins on: Surimi congelé — Spécifications
2021­06­14
Voting terminates on:
2021­08­09
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 23855:2021(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. ISO 2021
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ISO/FDIS 23855:2021(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2021

All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may

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ii © ISO 2021 – All rights reserved
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ISO/FDIS 23855:2021(E)
Contents Page

Foreword ........................................................................................................................................................................................................................................iv

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Requirements .......................................................................................................................................................................................................... 2

4.1 Fish .................................................................................................................................................................................................................... 2

4.2 Processing requirements ............................................................................................................................................................... 2

4.3 Organoleptic requirements .......................................................................................................................................................... 2

4.4 Physico-chemical requirements ............................................................................................................................................... 3

4.5 Requirements for the use of cryoprotectants ............................................................................................................... 3

4.6 Contaminant .............................................................................................................................................................................................. 3

4.7 Hygienic requirements ..................................................................................................................................................................... 3

5 Test methods ............................................................................................................................................................................................................. 4

5.1 General ........................................................................................................................................................................................................... 4

5.2 Procedure for thawing ...................................................................................................................................................................... 4

5.3 Organoleptic evaluation .................................................................................................................................................................. 4

5.4 Test methods of physico-chemical requirements ..................................................................................................... 4

5.4.1 Gel strength .......................................................................................................................................................................... 4

5.4.2 Spots (defects) ................................................................................................................................................................... 4

5.4.3 Moisture .................................................................................................................................................................................. 4

5.4.4 pH .................................................................................................................................................................................................. 4

5.4.5 Central temperature ..................................................................................................................................................... 4

5.4.6 Whiteness............................................................................................................................................................................... 4

5.5 Test methods of cryoprotectants ............................................................................................................................................. 4

5.5.1 Sorbitol and sorbitol syrup ..................................................................................................................................... 4

5.5.2 Phosphates ............................................................................................................................................................................ 4

5.5.3 Sucrose ..................................................................................................................................................................................... 5

6 Packaging, marking, storage and transportation ............................................................................................................... 5

6.1 Packaging ..................................................................................................................................................................................................... 5

6.2 Marking ......................................................................................................................................................................................................... 5

6.3 Storage ........................................................................................................................................................................................................... 5

6.4 Transportation ........................................................................................................................................................................................ 5

Annex A (informative) Determination of gel strength ....................................................................................................................... 6

Annex B (informative) Determination of spots ......................................................................................................................................... 8

Annex C (informative) Determination of central temperature ................................................................................................. 9

Annex D (informative) Determination of whiteness .........................................................................................................................10

© ISO 2021 – All rights reserved iii
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ISO/FDIS 23855:2021(E)
Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards

bodies (ISO member bodies). The work of preparing International Standards is normally carried out

through ISO technical committees. Each member body interested in a subject for which a technical

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ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of

electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are

described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the

different types of ISO documents should be noted. This document was drafted in accordance with the

editorial rules of the ISO/IEC Directives, Part 2 (see www .iso .org/ directives).

Attention is drawn to the possibility that some of the elements of this document may be the subject of

patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of

any patent rights identified during the development of the document will be in the Introduction and/or

on the ISO list of patent declarations received (see www .iso .org/ patents).

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iso/ foreword .html.

This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 6,

Meat, poultry, fish, eggs and their products.

Any feedback or questions on this document should be directed to the user’s national standards body. A

complete listing of these bodies can be found at www .iso .org/ members .html.
iv © ISO 2021 – All rights reserved
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FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 23855:2021(E)
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 cold­water 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 bone, and then the minced fish flesh is washed, 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-based

products.
© ISO 2021 – All rights reserved 1
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ISO/FDIS 23855:2021(E)
3.2
cryoprotectant

food ingredient or food additive to reduce or prevent the frozen denaturation of fish protein during

quick freezing and frozen storage
3.3
gel strength

physico-chemical index to characterize the elasticity of surimi, which is expressed by the gel-forming

ability of surimi after heating under specified conditions
Note 1 to entry: Gel strength is expressed in g·cm.
3.4
spot
defect
non-exogenous impurity in surimi visible to the naked eye

Note 1 to entry: Spots are mainly tiny broken fish skins, small bones, scales and any matter other than fish flesh,

which remain in the surimi during processing.
3.5
whiteness
white colour degree of surimi
Note 1 to entry: The higher the whiteness value, the greater the whiteness.
4 Requirements
4.1 Fish

The fish shall be from a fishing zone designated by the Food and Agriculture Organization of the United

Nations (FAO) and captured with permitted fishing gear. Frozen surimi shall be prepared from fresh

or frozen fish of a quality fit for human consumption. The eviscerated and headless fish may be used as

raw materials.
4.2 Processing requirements

4.2.1 The key steps of frozen surimi processing are: fish flesh separating, washing, refining, dewatering,

cryoprotectants mixing and quick freezing.

4.2.2 During the processing of surimi, the temperature of fish flesh should not exceed 10 °C, while

the processing temperature for some tropical fish should not exceed 15 °C. The specific parameters of

washing and dewatering shall be designed according to the fish species, freshness of raw fish and the

desired quality grade of surimi. Cryoprotectants may be added in surimi and thoroughly mixed in order

to prevent protein denaturation and lipid oxidation during quick freezing and frozen storage. To enhance

...