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WEFTA interlaboratory comparison on salt determination in fishery products
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2002 (English)In: Journal of Aquatic Food Product Technology, ISSN 1049-8850, E-ISSN 1547-0636, Vol. 11, no 42067, 215-228 p.Article in journal (Refereed)
Abstract [en]

The FAO/WHO Codex Alimentarius Commission has laid down a Codex standard for salted and dried salted fish which requires an official determination method of the salt content. A draft of an analytical method has been elaborated by a Codex working group and the WEFTA working group on analytical methods and was asked to validate this method. Seventeen laboratories out of 10 countries participated in a WEFFA collaborative trial on salt determination in fish and fishery products. Four samples containing different salt contents were distributed, including two spiked samples and two typical commercial products. All laboratories applied a common method involving the precipitation of fish proteins by Carrez I and II followed by titrimetric determination of the salt content according to Mohr. They also carried out salt determination by their own "home" methods. The following results were obtained: The recovery rate of the common method was nearly quantitative and the relative standard deviation for reproducibility was between 1.96 and 2.64%, depending on the sample. Larger variations were obtained between different laboratories when applying their home methods. In one sample a significant difference of the measured salt content was found between the average results of the common and the home methods. Application of ashing of the sample before salt determination always yielded in lower salt contents compared to other determination procedures. The common method is judged to be suitable as a standard method for salt determination in fish and fishery products. © 2002 by The Haworth Press, Inc. All rights reserved.

Place, publisher, year, edition, pages
2002. Vol. 11, no 42067, 215-228 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8830DOI: 10.1300/J030v11n03_17OAI: oai:DiVA.org:ri-8830DiVA: diva2:966703
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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Journal of Aquatic Food Product Technology
Food Science

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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
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