Ammonia in crabmeat detection

From: Toni Manning (tmanning@sas-labs.com)
Date: Wed Oct 24 2007 - 09:53:59 PDT

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Hi All:
I am looking for some feedback on the relative value of 3 methods of testing for Ammonia in Crabmeat:
1. Nessler Reaction
2. AOAC 973.25, Colorimetric Method
3. Decomposition by Sensory Evaluation using trained personnel

We are not concerned about doing so many samples in a day that sensory fatigue is an issue.
Thanks in advance for your always great feed back!
Toni
Toni Manning
Dir. Consulting Services
Strasburger & Siegel, Inc.
"Laboratory Services for the Food Industry"
Phone: (410)712-7373

Next message: Jeff Kronenberg: "Introduction to Food Safety and HACCP Workshop"
Previous message: Sathivel, Subramaniam: "POSITION VACANCY ANNOUNCEMENT-ASSISTANT/ASSOCIATE PROFESSOR-SEAFOOD TECHNOLOGY"
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