What is ISO 23855 about?
ISO 23855 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.
ISO 23855 is applicable to tropical and cold-water surimi.
Who is ISO 23855 for?
ISO 23855 on the specification for frozen surimi is relevant to:
- Surimi suppliers
- Entities involved in storage and transportation of surimi
- Food technologists
- Food laboratories
- Food safety and regulatory bodies
- Nutritional testing agencies
Why should you use ISO 23855?
Surimi is a paste of myofibrillar protein that is made by pre-treating, cleaning, mechanically separating fish flesh from the skin and bones. Then the fish flesh is washed, minced, refined, dewatered, mixed with cryoprotectants, and quickly frozen.
ISO 23855 specifies a series of test methods which will assist you in monitoring and controlling the quality of frozen surimi and promote hygienic packaging and labelling methods which will, ultimately, improve credibility and reliability for your products. Besides brining value to the supply chain, adopting these standardised guidelines will also prove beneficial for product development initiatives to expand to newer markets.
