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
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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
>43şC.

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 (17ş-49şC) and secondary (l7ş-30şC).

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

(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 17ş and 49şC. Set secondary H2O bath
temperature between 17ş and 30şC.

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 (17ş-49şC) and 2 redips (l7ş-30şC) 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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Re: official FDA method of calculating glaze
on frozen fish
From: howgate (phowgate@clara.co.uk)
Date: Fri Feb 20 2004 - 05:59:55 PST
 Next message: Pamela Tom: "Re: bulk storage vs boxes"
 Previous message: howgate: "Re: official FDA method of calculating glaze on frozen
fish"
 In reply to: Sue Roux: "RE: official FDA method of calculating glaze on frozen fish"

 Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

Dear Sue

Pardon me; I did not read you message properly. You asked about glazed products. There is
an AOAC method, 963.18, but I do not have a copy of it. Appended is the procedure given in
Codex Alimentarius standards.

Peter Howgate

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

ANNEX B: METHOD FOR THE DETERMINATION OF NET CONTENT OF FROZEN

FISH BLOCKS COVERED BY GLAZE

1. PRINCIPLE: The pre-weighed glazed sample is immersed into a water bath by hand till all
glaze is removed (as felt by fingers). As soon as the surface becomes rough, the still frozen
sample is removed from the water bath and dried by use of a paper towel before estimating
the net product content by repeated weighing. By this procedure thaw drip losses and/or re-
freezing of adhering moisture can be avoided.

2. EQUIPMENT:

Balance sensitive to 1 g

Water bath, preferably with adjustable temperature

Circular sieve with a diameter of 20 cm and 1-3 mm mesh apertures (ISO R 565)

Paper or cloth towels with smooth surface

A freezer box should be available at the working place

3. PREPARATION OF SAMPLES AND WATER BATH: The product temperature should

be adjusted to -18/-20şC to achieve standard deglazing conditions (especially necessary if a
standard deglazing period shall be defined in case of regular shaped products).
After sampling from the low temperature store remove, if present, external ice crystals or
snow from the package with the frozen product.

The water bath shall contain an amount of fresh potable water equal to about 10 times of the
declared weight of the product; the temperature should be adjusted on about 15şC to 35şC.

4. DETERMINATION OF GROSS WEIGHT After removal of the package, the weight of the
glazed product is determined: In case of single fish fillets, single weights are recorded. The
weighed samples are placed intermediately into the freezer box.

5. REMOVAL OF GLAZE: The pre-weighed samples/sub-samples are transferred into the

water bath and kept immersed by hand. The product may be carefully agitated, till no more
glaze can be felt by the finger-tips on the surface of the product: change from slippery to
rough. Needed time, depending on size/shape and glaze content of the product, 10 to 60 sec.
(and more in case of higher glaze contents or if frozen together). For block-frozen products in
consumer packs (also for single glaze products, which are frozen together during storage) the
following (preliminary) procedure may be applicable: The pre-weighed block or portion is
transferred onto a suitable sized sieve and immersed into the water bath. By slight pressure of
the fingers separating deglazed portions are removed fractionally. Short immersing is
repeated, if glaze residues are still present.

  ----- 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

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"
 Previous message: howgate: "Re: bulk storage vs boxes"
 In reply to: Sue Roux: "RE: official FDA method of calculating glaze on frozen fish"

 Next in thread: howgate: "Re: official FDA method of calculating glaze on frozen
fish"
 Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]

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
>43şC.

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 (17ş-49şC) and secondary (l7ş-30şC).

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

(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 17ş and 49şC. Set secondary H2O bath
temperature between 17ş and 30şC.

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 (17ş-49şC) and 2 redips (l7ş-30şC) 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