Fish Analysis

The main constituents of fish are water, protein and fat. With the fatty fishes such as the herring the fat content varies considerably according to the age and size of the fish and the season, being at a maximum in the autumn and lowest the end of the winter.

In general fish is better source of vitamins and minerals than meat. White fish flesh contain little of vitamins A and D, but fatty fish are rich are rich in D. The amounts of B group vitamins present in fish is about the same as in meat. Fish is a good source phosphorus and magnesium. Compared with lean meat, it contains 100 times as much iodine, less iron and about the same amount of copper.Restrictions on the use of additives with raw fish are essentially similar to those for raw meat. Colours and certain antioxidants (gallates,

BHA, BHT and ethoxyquin) are not permitted; specified preservatives may be used only in products scheduled in the preservatives regulations. These include marinated herring and mackerel, to which the benzoates may be added and canned crab meat, prawns, shrimps and scampi to which SO2 may be added. The general limit in the arsenic in food regulations does not apply to fish which maturally contain more than 1 mg/kg. The amounts of TMA and TVN present in the fish are commonly used as indices of fish spoilage, and the presence of histamine is also an indicator of decomposition and has been linked to scombroid poisoning.

Who should attend?

Technicians, Chemists, Supervisors and Laboratory Managers engaged in fish analysis.

Course Duration

7 days

Topics covered

This course covers theoretical and practical aspects of fish analysis.

Theoretical

• The importance of fish analysis.
• Theoretical basic for fish analysis
• Assessment of spoilage of fish
• Assess the results of fish analysis

Practical Work

The practical part of this course will include the following tests:

• Total Volatile Nitrogen (TVN)
• Trimethylamine (TMA)
• Histamine
• Alpha tic and aromatic hydrocarbons
• Protein
• Fat Content
• Free fatty acids of extracted fat
• Peroxide acids of extracted fat
• Total phosphorus
• Mineral