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    AOAC Official Method 938.08 Ash of Seafood PDF

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    This 3 sentence document summarizes a method for determining the ash content of seafood. It instructs analysts to dry a test portion containing approximately 2 grams of dry material and ashing it at 550°C, as described in another official method. For seafood with a large fat content, it recommends a preliminary ashing at a low enough temperature to allow the fat to smoke off without burning. The method was first adopted in 1938 and last updated in 1940.

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    AOAC Official Method 938.08 Ash of Seafood PDF

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    634 views1 page
    This 3 sentence document summarizes a method for determining the ash content of seafood. It instructs analysts to dry a test portion containing approximately 2 grams of dry material and ashing it at 550°C, as described in another official method. For seafood with a large fat content, it recommends a preliminary ashing at a low enough temperature to allow the fat to smoke off without burning. The method was first adopted in 1938 and last updated in 1940.

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    This 3 sentence document summarizes a method for determining the ash content of seafood. It instructs analysts to dry a test portion containing approximately 2 grams of dry material and ashing it at 550°C, as described in another official method. For seafood with a large fat content, it recommends a preliminary ashing at a low enough temperature to allow the fat to smoke off without burning. The method was first adopted in 1938 and last updated in 1940.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    634 views1 page

    AOAC Official Method 938.08 Ash of Seafood PDF

    Uploaded by

    doc
    This 3 sentence document summarizes a method for determining the ash content of seafood. It instructs analysts to dry a test portion containing approximately 2 grams of dry material and ashing it at 550°C, as described in another official method. For seafood with a large fat content, it recommends a preliminary ashing at a low enough temperature to allow the fat to smoke off without burning. The method was first adopted in 1938 and last updated in 1940.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    35.1.

    14
    AOAC Official Method 938.08
    Ash of Seafood
    First Action 1938
    Final Action

    Dry test portion containing ca 2 g dry material and proceed as in


    900.02A or B (see 44.1.05), using temperature 550°C. If material
    contains large amount of fat, make preliminary ashing at low enough
    temperature to allow smoking off of fat without burning.
    References: JAOAC 21, 85(1938); 23, 589(1940).

    © 2000 AOAC INTERNATIONAL

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