{"id":381255,"date":"2024-10-20T03:10:43","date_gmt":"2024-10-20T03:10:43","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-238552021\/"},"modified":"2024-10-26T05:45:52","modified_gmt":"2024-10-26T05:45:52","slug":"bs-iso-238552021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-238552021\/","title":{"rendered":"BS ISO 23855:2021"},"content":{"rendered":"
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.<\/p>\n
This document is applicable to tropical and cold-water surimi.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 4 Requirements 4.1 Fish 4.2 Processing requirements 4.3 Organoleptic requirements <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 4.4 Physico-chemical requirements 4.5 Requirements for the use of cryoprotectants 4.6 Contaminant 4.7 Hygienic requirements <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 5.5.3 Sucrose 6 Packaging, marking, storage and transportation 6.1 Packaging 6.2 Marking 6.3 Storage 6.4 Transportation <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | Annex A (informative) Determination of gel strength <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex B (informative) Determination of spots <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Annex C (informative) Determination of central temperature <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | Annex D (informative) Determination of whiteness <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Frozen surimi. Specification<\/b><\/p>\n |