ISO 17648

Quick-frozen coated aquatic products — Specification

The proposal of this new work item is to develop the standard of "Quick-frozen coated aquatic products". The standard specifies the requirements for quick-frozen coated aquatic products and the test methods for quality control. It also specifies the requirements of packaging, marking, storage and transportation. The standard is applicable to quick-frozen aquatic products-breaded or in batter made from finfish, crustaceans, molluscan shellfish and cephalopods through pre-treatment, wet and dry coating, and quick freezing, which are raw or pre-cooked products.

Produits aquatiques enrobés surgelés — Spécification

General Information

• Status: Not 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 - Meat, poultry, fish, eggs and their products
• Current Stage: 6000 - International Standard under publication
• Start Date: 10-Apr-2025
• Completion Date: 10-Apr-2025

Standards Content (Sample)

FINAL DRAFT
International
Standard
ISO/FDIS 17648
ISO/TC 34/SC 6
Quick-frozen coated aquatic
Secretariat: SAC
products — Specification
Voting begins on:
Produits aquatiques enrobés surgelés — Spécification 2025-02-12
Voting terminates on:
2025-04-09
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
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
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.
Reference number
ISO/FDIS 17648:2025(en) © ISO 2025

FINAL DRAFT
ISO/FDIS 17648:2025(en)
International
Standard
ISO/FDIS 17648
ISO/TC 34/SC 6
Quick-frozen coated aquatic
Secretariat: SAC
products — Specification
Voting begins on:
Produits aquatiques enrobés surgelés — Spécification
Voting terminates on:
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.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland Reference number
ISO/FDIS 17648:2025(en) © ISO 2025

ii
ISO/FDIS 17648:2025(en)
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
ISO/FDIS 17648:2025(en)
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 committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. 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 document 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).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/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/FDIS 17648:2025(en)
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
FINAL DRAFT International Standard ISO/FDIS 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
...

ISO/DIS FDIS 17648:2024(en)
ISO/TC 34/SC 6/WG 27
Secretariat: SAC
Date: 2024-09-092025-01-28
Quick-frozen coated aquatic products — Specification
Produits aquatiques enrobés surgelés — Spécification
FDIS stage
ISO/FDIS 17648:2025(en)
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
E-mail: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
ISO/FDIS 17648:2025(en)
Contents
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
5.2 Processing requirements . 5
5.3 Organoleptic requirements . 5
5.4 Physico-chemical requirements . 5
5.5 Net mass . 6
5.6 Requirements for the use of food additives . 6
5.7 Hygienic requirements . 6
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 . 7
6.6 Net mass . 7
7 Packaging, labelling, storage and transportation . 7
7.1 Packaging . 7
7.2 Labelling . 7
7.3 Storage . 8
7.4 Transportation . 8
Annex A (informative) Determination of central temperature . 9
Annex B (informative) Determination of flesh core content . 10
Bibliography . 12

iii
ISO/FDIS 17648:2025(en)
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 committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. 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 document 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).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights
in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s)
which may be required to implement this document. However, implementers are cautioned that this may not
represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/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/FDIS 17648:2025(en)
Introduction
As a kind of instant and healthy food, quick-frozen coated aquatic products are very popular among global
consumers due to itstheir different varieties, tender texture, delicious taste and convenience. The product not
only maintains the nutrition and freshness of aquatic products, but also improveimproves 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’ preferencespreference for quick-frozen prepared and instant food.
WhileIn addition, the diversity of aquatic animals brings aboutresults in varying qualitiesquality and market
prices. Currently, the The existing international standardInternational Standard for quick-frozen coated
aquatic products is CXS 166-1989 Codex Standard for quick- frozen fish sticks (fish fingers), fish portions and
fish fillets–breaded or in batter, which , but this is only applicable to frozen breaded fish, but thewhich as a
product type is relatively singlerather narrow for such a huge market and rich product types. The absence of
international standardan International Standard for other product types makes it difficult to ensure
consumers’ health and food safety.
In this connection, developing an international standard This document, therefore, specifies the quality
requirements for quick-frozen coated aquatic products to specify the quality requirements becomes a top
priority in the industry.
v
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.

ISO/FDIS 17648:2025(en)
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 g with the
length not less than three times the greatest width, and not less than 10 mm thick
3.4
round shrimp or prawn
product prepared by removing the head, all shell segments and tail fins of a shrimp or a prawn
3.5
fantail shrimp or prawn
product prepared by peeling a shrimp or a prawn except that the tail fins remain attached, and the shell
segment immediately adjacent to the tail fins can be left attached
3.6
butterfly shrimp or prawn
product prepared by peeling a shrimp or a prawn except that the tail fins and the shell segment immediately
adjacent to the tail fins can be left attached, and there is splitting though the back to maintain the connection
of abdominal flesh, and then flattening to a butterfly shape
3.7
squid ring
ring shape product (with or without skin) prepared by cross-cutting or flat-cutting (including punching) the
carcass body of a squid
3.8
squid slice
flesh prepared by double-sided carving the peeled carcass of a squid and cutting it into a slice or a piece shape
3.9
batter
viscous and homogenous liquid preparations from ground cereals, water, with or without salt, sugar, other
ingredients and food additives
Note 1 to entry: Typical batter types are leavened batter and non-leavened batter.
3.10
breading
dry or wet breadcrumbs or other powdery or coarse granular dry preparations mainly from cereals with or
without colourants and other ingredients
Note 1 to entry: Typical breading types are free-flowing breading, coarse breading and flour-type breading.
3.11
coating
process of uniformly covering the surface of aquatic animal flesh with batter (3.9) and/or breading (3.10)
3.11.1
wet coating
process of covering a flesh core uniformly on all sides with batter (3.9) (without a bare flesh area)
ISO/FDIS 17648:2025(en)
3.11.2
dry coating
process of completely covering wet-coated flesh with breading (3.10), that adheres well to batter (3.9)
3.12
pre-cooking
process of frying coated aquatic products in a preheated oil bath for a short time in order to achieve a satisfying
colour and flavour, and to make the outer coating (3.11) adhere firmly to the flesh core
4 Product classification
4.1 The products are divided into the following categories according to the kind of aquatic animals:
— quick-frozen coated fish products, which are prepared by coating fish fillets, fish sticks, fish blocks and
other similar p
...