Re: official FDA method of calculating glaze on frozen fish

From: howgate (phowgate@clara.co.uk)
Date: Fri Feb 20 2004 - 05:00:14 PST

  • Next message: howgate: "Re: official FDA method of calculating glaze on frozen fish"

    Dear Sue

    I imagine the document you have and can not read is a copy of the US Standards for a breaded fish products, which will have the method of analysis as an appendix. The procedure is described in:

    Dobson, J.E.F., McClure, F.D. & Rainosek, A.P., 1997, Determination of fish flesh content in frozen fish products (modification of AOAC Official Method 971.13): collaborative study, Journal of the Association of Official Analytical Chemists, 80, 1235-1271.

    Appended, (not attached), is the procedure extracted from the Methods section of the paper.

    Peter Howgate

    *****************************************

    996.15 Fish Flesh Content (FFC) in Frozen Coated

    Fish Products

    (Applicable to determination of the FEC in frozen coated fish products.)

    Caution: Use protective gloves when immersing and hold­ing test sample in water bath set at >43ºC.

    A. Principle

    Method uses (1) combination of heat and H2O to break down adhesive properties of coating (batter and/or breading) and (2) hands to determine when coating's ability to adhere to surface of still-frozen fish flesh is diminished and coating can be easily removed.

    B. Apparatus

    (a) Water baths-Primary (17º-49ºC) and secondary (l7º-30ºC).

    (b) Thermometers-Two; immersion type, capable of accurately measuring to ±1ºC.

    (c) Thermometer holders -Two, with clips.

    (d) Balance-Capable of accurately weighing to 0.1 g.

    (e) Stop watch-Capable of reading seconds.

    (f) Paper towels.

    (g) Spatula.-4 in. (ca 10cm) blade with rounded tip.

    (h) Nut pick.

    C. Preparation of Test Sample

    Maintain integrity of frozen test sample by storing in freezer until ready to remove batter and/or breading. Take into account all applied coating when weighing coated test samples.

    D. Determination

    Set primary H2O bath temperature between 17º and 49ºC. Set secondary H2O bath temperature between 17º and 30ºC.

    Weigh and record weight of each test sample while hard frozen. Using hands, immerse and hold test sample in primary H2O bath until batter and/or breading becomes soft and can be easily removed from still-frozen fish flesh.

    Remove test sample from H2O bath and blot lightly with enough paper towel to absorb excess H2O. Complete blotting in less than/equal 7 s. Scrape and remove batter and/or breading from flesh with spatula. If batter and/or breading is difficult to remove, using hands, redip and hold partially debattered or debreaded test sample in secondary H2O bath until batter and/or breading becomes soft and can be easily removed from still-frozen fish flesh.

    Remove test sample from H2O bath and blot lightly with enough paper towel to absorb excess H2O. Complete blotting in 7 s. Scrape and remove batter and/or breading from flesh with spatula. When necessary, repeat redipping procedure and use nut pick to remove batter and/or breading from any voids (holes. spaces, or depressions) until all batter and/or breading has been removed from still-frozen fish flesh. Reweigh and record weight of debattered and/or debreaded test sample.

    Note: Several preliminary trials may be necessary to determine optimum H2O bath temperatures, dip times, and number of dips required for debattering and/or debreading test samples. The correct dip time is the minimum time of immersion in H~O baths required before batter and/or breading on test sample can be easily scraped off, provided that debattered or debreaded test sample is still solidly frozen.

    As a guide, no more than 1 initial dip (17º-49ºC) and 2 redips (l7º-30ºC) for a maximum of 2.5, 0.5. and 0.5 min., respectively, should be necessary.

    E. Calculations

    Calculate percent fish flesh of test sample as follows:

    Percent fish flesh = Wd/Wb x 100

    where Wd = weight of debattered and/or debreaded test sample; Wb = weight of battered and/or breaded test sample.

      ----- Original Message -----
      From: Sue Roux
      To: Seafood HACCP Mailing List
      Sent: Wednesday, February 18, 2004 1:21 PM
      Subject: RE: official FDA method of calculating glaze on frozen fish

      Good day the list

      Please help with the "official FDA method " of calculating glaze on frozen fish fillets, cutlets etc.
      I have an almost illegible old photocopy of something with ,what I think reads - 50 CFR Ch. II (10-1-94 Edition)
      thanking you in advance

      Susan Roux

      QC Manager
      Merlus Seafood Processors
      Walvis Bay
      Namibia
      TEL : +264 64 216900
      FAX : +264 64 216901

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