ISO 17648:2025
(Main)Quick-frozen coated aquatic products — Specification
Quick-frozen coated aquatic products — Specification
This document specifies the requirements for quick-frozen coated aquatic products and test methods for quality control. It also specifies the requirements of packaging, labelling, storage and transportation. This document is applicable to raw or pre-cooked products made from a single species of finfish, crustaceans, cephalopods or other aquatic animals, mainly through pre-treatment, wet and/or dry coating with batter and/or breading and quick freezing.
Produits aquatiques enrobés surgelés — Spécification
General Information
Standards Content (Sample)
International
Standard
ISO 17648
First edition
Quick-frozen coated aquatic
2025-05
products — Specification
Produits aquatiques enrobés surgelés — Spécification
Reference number
© ISO 2025
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ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Product classification . 3
5 Requirements . 3
5.1 Raw and supplementary materials .3
5.1.1 Aquatic animals .3
5.1.2 Coating materials .4
5.1.3 Frying oil .4
5.2 Processing requirements .4
5.3 Organoleptic requirements .4
5.4 Physico-chemical requirements . .5
5.5 Net mass .5
5.6 Requirements for the use of food additives .5
5.7 Hygienic requirements .5
6 Test methods . 6
6.1 General .6
6.2 Thawing .6
6.3 Cooking methods .6
6.4 Organoleptic evaluation .6
6.5 Test methods of physico-chemical requirements .6
6.5.1 Central temperature .6
6.5.2 Flesh core content .6
6.5.3 Flesh core moisture .7
6.5.4 Histamine.7
6.6 Net mass .7
7 Packaging, labelling, storage and transportation . 7
7.1 Packaging .7
7.2 Labelling .7
7.3 Storage .7
7.4 Transportation .8
Annex A (informative) Determination of central temperature . 9
Annex B (informative) Determination of flesh core content .10
Bibliography .12
iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
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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 document should be noted. This document was drafted in accordance with the editorial rules of the
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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
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iv
Introduction
As a kind of instant and healthy food, quick-frozen coated aquatic products are very popular among global
consumers due to their different varieties, tender texture, delicious taste and convenience. The product
not only maintains the nutrition and freshness of aquatic products, but also improves the flavour by using
different seasonings and batter formulas.
The global annual output and international trade for frozen coated aquatic products have been on the rise
with the continuous growth of consumers’ preference for quick-frozen prepared and instant food. In addition,
the diversity of aquatic animals results in varying quality and market prices. The existing International
Standard for quick-frozen coated aquatic products is CXS 166, but this is only applicable to frozen breaded
fish, which as a product type is rather narrow for such a huge market. The absence of an International
Standard for other product types makes it difficult to ensure consumers’ health and food safety.
This document, therefore, specifies the quality requirements for quick-frozen coated aquatic products.
v
International Standard ISO 17648:2025(en)
Quick-frozen coated aquatic products — Specification
1 Scope
This document specifies the requirements for quick-frozen coated aquatic products and test methods for
quality control. It also specifies the requirements of packaging, labelling, storage and transportation.
This document is applicable to raw or pre-cooked products made from a single species of finfish, crustaceans,
cephalopods or other aquatic animals, mainly through pre-treatment, wet and/or dry coating with batter
and/or breading and quick freezing.
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
AOAC Official Method 977.13, Histamine in Seafood: Fluorometric Method
CXC 1, General Principles of Food Hygiene
CXC 8, Code of Practice for the Processing and Handling of Quick Frozen Foods
CXC 52, Code of Practice for Fish and Fishery Products
CXS 1-1985 (revised in 2018), General Standard for the Labelling of Prepackaged Foods
CXS 152 Standard for Wheat Flour
CXS 192-1995 (revised in 2024), General Standard for Food Additives
CXS 210, Standard for Named Vegetable Oils
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
fish fillet
slice of fish flesh of irregular size and shape removed from the carcass of finfish by cutting made parallel to
the back bone, with or without skin
Note 1 to entry: The slices of fish flesh may be jointed or repaired to obtain fish fillets with regular shape or size.
3.2
fish block
fish portion
rectangular or other uniformly shaped masses of cohering fish fillets (3.1), minced fish or a mixture thereof
3.3
fish stick
fish finger
finger-like fish flesh cut from frozen fish block (3.2) or fish fillet (3.1), weighing not more than 30
...
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