Total Solids and Ether Extract in Fish and Other Marine Products
Abstract The first action rapid modified Babcock method for crude fat in canned fish (18.013) was again studied collaboratively. Two samples of fresh (unfrozen) fish were examined by 6 analysts in 3 different laboratories. The same fish (frozen) together with samples of canned tuna, canned salmon, and a mixture of raw sablefish and canned tuna were examined by a total of 12 analysts in 6 different laboratories. Each analyst also determined fat by the official acid hydrolysis method (18.012). The results show that the rapid modified Babcock method (18.013) has the same degree of reliability as the acid hydrolysis method; it has been rewritten for greater clarity following the suggestions of the collaborators, and the revised form is recommended for adoption as official, final action.