Trends in net weight testing methods for frozen fish products

Due to the increasing demand for frozen fishery products, cases have been reported in which net weight was artificially increased through excessive glazing or the inclusion of foreign materials. These practices result in discrepancies between the net weight and the drained weight after thawing. To address this issue, officially recognized test methods are required to ensure fair trade and consumer protection. This review compares conditions such as sieve diameter and aperture size specified in official test methods established by MFDS (Ministry of Food and Drug Safety), CODEX, AOAC (Association of Official Agricultural Chemists), and OIML (International Organization of Legal Metrology). Based on the observations, trends in international test methods were reviewed to support the improvement and harmonization of domestic standards.