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BS ISO 23855:2021

BS ISO 23855:2021

$102.76

Frozen surimi. Specification

Published By Publication Date Number of Pages
BSI 2021 18
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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 cold-water surimi.

PDF Catalog

PDF Pages PDF Title
2 National foreword
6 Foreword
7 1 Scope
2 Normative references
3 Terms and definitions
8 4 Requirements
4.1 Fish
4.2 Processing requirements
4.3 Organoleptic requirements
9 4.4 Physico-chemical requirements
4.5 Requirements for the use of cryoprotectants
4.6 Contaminant
4.7 Hygienic requirements
10 5 Test methods
5.1 General
5.2 Procedure for thawing
5.3 Organoleptic evaluation
5.4 Test methods of physico-chemical requirements
5.4.1 Gel strength
5.4.2 Spots (defects)
5.4.3 Moisture
5.4.4 pH
5.4.5 Central temperature
5.4.6 Whiteness
5.5 Test methods of cryoprotectants
5.5.1 Sorbitol and sorbitol syrup
5.5.2 Phosphates
11 5.5.3 Sucrose
6 Packaging, marking, storage and transportation
6.1 Packaging
6.2 Marking
6.3 Storage
6.4 Transportation
12 Annex A (informative) Determination of gel strength
14 Annex B (informative) Determination of spots
15 Annex C (informative) Determination of central temperature
16 Annex D (informative) Determination of whiteness

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BS ISO 23855:2021
$102.76