ISO 23855:2021

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
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ISO/FDIS 23855:2021(E)
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©
NATIONAL REGULATIONS. ISO 2021

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ISO/FDIS 23855:2021(E)

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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
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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
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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
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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.
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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.
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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
...