Evert,
Attached you will find AOAC method for determining net weight of frozen
seafoods. Note, this is officially recognized as the NET weight and NOT the
drained weight. Sales in the U.S.are typically based on this weight. Items
subject to economic fraud due to added or artificially retained water (i.e.
excess phosphates in shrimp and scallops) may also be tested for the drained
weight. Standards exist for acceptable percentage of stated net weight for
items such as these.
Regards,
Jon McGraw
(c) Net Contents of Frozen Seafoods-Glazed Seafoods (AOAC "Official Methods
of Analysis" section 18.002).
(1) Procedures. Set scale as in section 32.059 above, on firm support and
level. Adjust 0 load indicator or rest point and check sensitivity.
(2) Remove package from low temperature storage, open immediately and place
contents under gentle spray of cold water. Agitate carefully so product is
not broken. Spray until all ice glaze that can be seen or felt is removed.
Transfer product to circular No. 8 sieve, 20 cm (8") diameter for packages
<0.9 kg (2 lb) and 30 cm (12") for packages 0.9 kg (2 lb). Without shifting
product, incline sieve at angle of 17-20 to facilitate drainage and drain
exactly 2 min. (stopwatch). Immediately transfer product to tared pan (B)
and weigh (A). Weight of product=A-B.
-----Original Message-----
From: Evert Liewes [mailto:evertliewes@hotmail.com]
Sent: Saturday, April 06, 2002 12:41 AM
To: seafood@ucdavis.edu
Subject: Re: reply to inquiry from our Florida Department of AGriculture
Fully agree on this. Net weigth should never include glazing. The
misunderstanding may be that some companies sell 100 kg frozen product
including x % glazing. The net weight should then be 100 - x kg. Others sell
products exluding the glazing. In Europe most French customers want offers
excluding glazing. The latter price being higher.
My questions is what is the best method to determine the net (drained)
weight of frozen glazed fish or shrimp. When I freeze 100 kg of fish with
10% glazing I end up with 110 kg. However following thawing this may only
prove to be 95 - 98 kg. Due to water loss of the destructed tissue and/or
due to weight loss during the freezing process. This gives raise to
interesting discussions with cutomers who all use different methods of
determing the net weight. Are there any tables to predict these differences
in weight loss?
Evert Liewes
Pampuszigt 20
1111 TH DIEMEN
The Netherlands
Tel: +31-20-4161374
Fax: +31-20-4161378
Mobile: +31-653 750 272
----- Original Message -----
From: BOBFISH@aol.com <mailto:BOBFISH@aol.com>
To: seafood@ucdavis.edu <mailto:seafood@ucdavis.edu>
Sent: Friday, April 05, 2002 9:14 PM
Subject: reply to inquiry from our Florida Department of AGriculture
Subj: Re: Net weight in frozen block glazed products
Date: 4/4/2002 11:23:11 AM Eastern Standard Time
From: robertm@doacs.state.fl.us <mailto:robertm@doacs.state.fl.us>
(Martha R Roberts)
To: BOBFISH@aol.com <mailto:BOBFISH@aol.com>
Bob,
Heck no water isn't included in the net wet unless you are selling water.
Who is this asking? A product must have an accurate statement of net
contents in terms of weight or fluid ounces. If the product is Shrimp, Net
Wt 8 oz, then you must have 8 ounces of shrimp in the package. This does
not prohibit adding an ice glaze if one is desired to maintain freshness on
long term storage. You still have to have the declared weight of product
and the ice does not count as shrimp. We regrettably have had several
companies who have made that contention on whom we have taken regulatory
action.
Have a great morning.
Martha
This archive was generated by hypermail 2b29 : Mon Apr 08 2002 - 07:31:22 PDT