Methods of Analysis for the Determination of Ice-glaze on Fish Products: Collaborative Trial
Abstract
Twelve laboratories participatcd in a collaborative trial to evaluate lour methods of anallsis to determine the ice-glaze content of {ish and seafood products. Samples of cod and plaice fish fillets, cold afld warm water prawns (largc and small), cockles, scampi and scallops cootaini[g controlled amounls of glaze were anal,vsed. Fiven under the near ideal conditions used ir the trial, the methods for estimaring the amount of glaze exhibited considcrablc variatio,l with r-espect to accuracy and prccision.
Keywords
methods, analysis, determination, glaze, fish, products, collaborative, trial
Citation
Journal of the Association of Public Analysts, 1989, 27, 85-108.
