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BSI 20/30400328 DC 2020

BSI 20/30400328 DC 2020

$13.70

BS ISO 23855. Frozen surimi. Specification

Published By Publication Date Number of Pages
BSI 2020 17
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The standard specifies the terms and definitions of frozen surimi, the production and technical requirements for frozen surimi, and a series of organoleptic and physico-chemical test methods for the quality control of frozen surimi. It also specifies the requirements of packaging, marking, storage and transportation.

The standard is applicable to tropical and cold water surimi, which is made from fresh or frozen edible fish by pretreatment, cleaning, meat separation, washing, refining, dewatering, mixing and quick freezing. Frozen surimi should be used as the intermediate food ingredient to produce surimi-based products.

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BSI 20/30400328 DC 2020
$13.70