Determination of Fish Core Content in Coated Products: Interlaboratory WEFTA Studies of Three Procedures
Abstract Four collaborative trials are described in which 3 different methods for the estimation of fish content of coated products were compared to determine their suitability. The methods are a modified version of AOAC method 18.003, an alternative “scraping” method, and a “soaking” method. Seven...
| Published in: | Journal of AOAC INTERNATIONAL |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Oxford University Press (OUP)
1986
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1093/jaoac/69.1.75 http://academic.oup.com/jaoac/article-pdf/69/1/75/32515066/jaoac0075.pdf |
| Summary: | Abstract Four collaborative trials are described in which 3 different methods for the estimation of fish content of coated products were compared to determine their suitability. The methods are a modified version of AOAC method 18.003, an alternative “scraping” method, and a “soaking” method. Seven West European laboratories participated in this collaborative exercise, which was performed on 4 types of coated fish products: raw coated portions of cod (Gadus morhua), partly cooked cod sticks, raw fillets of plaice (Pleuronectes platessa), and partly cooked plaice fillets. The results indicate that precooking strongly affected fish recovery by all 3 methods. Regular portions (of cod) gave higher recoveries than irregular shaped fillets (of plaice). The results do not lead to the conclusion that any method was better than the others. |
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