Nutrient analysis of fish and fish products- Analytical Report - Gov.uk

Nutrient analysis of fish andfish products Analytical Report

1

Nutrient analysis of fish and fish products

2


Prepared by the Institute of Food Research

Authors Mark Roe Susan Churchsect Hannah Pinchen Paul Finglas

Institute of Food Research Norwich Research Park Colney Norwich NR4 7UA sect Independent Nutritionist Surrey UK

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only httpwwwdhgovukpublications

3


Contents Contents 4 Executive summary 6 Methods 7 Composite sample list 8 Analysis and Results 11

Notes Relating to Analysis 11 Evaluation of Data 13 Fish and fish products survey Analytical Results 14 Sample 1 Cod raw flesh only 14 Sample 2 Cod baked flesh only 15 Sample 3 Cod microwaved flesh only 16 Sample 4 Haddock raw flesh only 17 Sample 5 Haddock grilled flesh only 18 Sample 6 Haddock steamed flesh only 19 Sample 7 Alaskan pollock raw flesh only 20 Sample 8 Sole raw flesh only 21 Sample 9 Sole grilled flesh only 22 Sample 10 Plaice raw flesh only 23 Sample 11 Pangasius raw flesh only 24 Sample 12 Coley raw flesh only 25 Sample 13 Sea bass raw flesh only 26 Sample 14 Sea bass baked flesh only 27 Sample 15 Prawns cold-water (Pandalus borealis) purchased cooked 28 Sample 16 Prawns king warm-water (Penaeus vannamei) raw 29 Sample 17 Prawns king warm-water (Penaeus vannamei) grilled from raw 30 Sample 18 Prawns king warm-water (Penaeus vannamei) purchased cooked 31 Sample 19 Mussels purchased cooked 32 Sample 20 Crab brown meat purchased cooked 33 Sample 21 Crab white meat purchased cooked 34 Sample 22 Mackerel raw flesh only 35 Sample 23 Mackerel grilled flesh only 36 Sample 24 Trout rainbow raw flesh only 37 Sample 25 Trout rainbow baked flesh only 38 Sample 26 Kippers (analysed without butter) grilled flesh only 39 Sample 27 Kippers boil in the bag with butter cooked 40 Sample 28 Tuna raw flesh only 41 Sample 29 Tuna baked flesh only 42 Sample 30 Sardines raw flesh only 43 Sample 31 Haddock smoked poached 44

Plaice coated in breadcrumbs baked 45Sample 32 Calamari coated in batter baked 46Sample 33

Sample 34 Fish fingers cod grilledbaked 47 Sample 35 Fish fingers cod fried 48 Sample 36 Fish fingers salmon grilledbaked 49

Cod coated in batter fried 50Sample 37 Fishcakes white fish coated in breadcrumbs baked 51Sample 38

Sample 39 Fishcakes salmon coated in breadcrumbs baked 52

4


Sample 40 Scampi coated in breadcrumbs baked 53 Sample 41 Scampi coated in breadcrumbs fried 54 Sample 42 Fish pie white fish retail baked 55

Mussels in white wine sauce cooked 56Sample 43Sample 44 Salmon smoked (cold-smoked) 57 Sample 45 Salmon smoked (hot-smoked) 58

Mackerel smoked 59Sample 46 Seafood sticks 60Sample 47 Tuna canned in brine 61Sample 48 Tuna canned in sunflower oil 62Sample 49 Salmon red canned 63Sample 50 Salmon red canned skinless and boneless 64Sample 51

Sample 52 Salmon pink canned 65 Mackerel canned in brine 66Sample 53 Sardines canned in tomato sauce whole contents 67Sample 54 Sardines canned in brine 68Sample 55

Sample 56 Langoustine boiled 69 Analytical Methods 70 Quality Assurance 74 References 88

5


Executive summary The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this survey was to provide up-to-date nutrient composition data for a range of fish and fish products reflecting the increasing range of commonly consumed fish and fish products and new species which are growing in popularity (such as pangasius) as well as changes in production methods since fish and fish products were last analysed

The results from this analytical survey will update and extend the data currently held by the Department of Health1 and will be incorporated into the nutrient databank that supports dietary surveys and also disseminated via the authoritative UK food composition tables McCance and Widdowsonrsquos The Composition of Foods

This project analysed 56 composite samples that were each made up of between 4 and 15 sub-samples An additional 6 composites (made up of between 3 and 6 sub-samples) were investigated for weight loss on cooking only Samples were purchased from retail outlets and prepared for analysis between November 2010 and February 2011

This analytical report gives results for each of the 56 composite samples analysed Results for individual fatty acids are reported separately in electronic format Details of sampling procedures and the results of investigations on the additional 6 composites for weight loss on cooking are contained in a separate report

6


Methods

A list of composite samples to be analysed was determined by reviewing consumption and market share including consideration of fish for which the market is growing Consumption was determined based on data from year 1 of the National Diet and Nutrition Survey Rolling Programme and market share information was provided by Seafish UK Availability and applicability of existing analytical data and data from recent surveys in the Nordic countries was also considered The composite list was finalised following consultation with expert users of the data (including representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which sub-samples were included within each composite sample Analysis of langoustine was funded by the Shellfish Association of Great Britain

Food samples were purchased from retail outlets in the Norwich area and were prepared for analysis between November 2010 and February 2011 The retail outlets included supermarkets independent retailers and catering suppliers Food samples were combined into 56 composite samples for analysis Each composite was made up of between 4 and 15 subshysamples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Samples requiring preparationcooking were prepared using normal domestic practices and in accordance with manufacturersrsquo instructions A full list of the composite food samples analysed is given on page 8

7


Composite sample list

Full details of sub-samples are in the project sampling report available as a separate document This table lists the 56 composite samples prepared and analysed

Sample Number Sample Name Description

1 Cod raw flesh only 11 samples 11 products frozen and chilled

2 Cod baked flesh only 11 samples 11 products frozen and chilled

3 Cod microwaved flesh only 11 samples 11 products frozen and chilled

4 Haddock raw flesh only 11 samples 11 products frozen and chilled

5 Haddock grilled flesh only 11 samples 11 products frozen and chilled

6 Haddock steamed flesh only 11 samples 11 products frozen and chilled

7 Alaskan pollock raw flesh only 9 samples 8 products frozen and chilled

8 Sole raw flesh only 7 samples 6 products frozen and chilled

9 Sole grilled flesh only 7 samples 6 products frozen and chilled

10 Plaice raw flesh only 10 samples 9 products frozen and chilled

11 Pangasius raw flesh only 6 samples 6 products frozen and chilled

12 Coley raw flesh only 8 samples 8 products frozen and chilled

13 Sea bass raw flesh only 10 samples 10 products frozen and chilled

14 Sea bass baked flesh only 10 samples 10 products frozen and chilled

15 Prawns cold-water (Pandalus borealis) purchased cooked

15 samples 15 products

16 Prawns king warm-water (Penaeus vannamei) raw

9 samples 9 products frozen and chilled

17 Prawns king warm-water (Penaeus vannamei) grilled from raw


8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38

Prawns king warm-water (Penaeus vannamei) purchased cooked

Mussels purchased cooked

Crab brown meat purchased cooked

Crab white meat purchased cooked

Mackerel raw flesh only

Mackerel grilled flesh only

Trout rainbow raw flesh only

Trout rainbow baked flesh only

Kippers (analysed without butter) grilled flesh only

Kippers boil in the bag with butter cooked

Tuna raw flesh only

Tuna baked flesh only

Sardines raw flesh only

Haddock smoked poached

Plaice coated in breadcrumbs baked

Calamari coated in batter baked

Fish fingers cod grilledbaked

Fish fingers cod fried

Fish fingers salmon grilledbaked

Cod coated in batter fried

Fishcakes white fish coated in breadcrumbs baked






















9


39 Fishcakes salmon coated in 8 samples 8 products breadcrumbs baked

40 Scampi coated in breadcrumbs 11 samples 11 products baked

41 Scampi coated in 11 samples 11 products breadcrumbs fried

42 Fish pie white fish retail baked 9 samples 9 products

43 Mussels in white wine sauce 6 samples 6 products cooked

44 Salmon smoked (cold-smoked) 11 samples 11 products

45 Salmon smoked (hot-smoked) 7 samples 7 products

46 Mackerel smoked 11 samples 11 products

47 Seafood sticks 8 samples 7 products

48 Tuna canned in brine 11 samples 10 products

49 Tuna canned in sunflower oil 11 samples 10 products

50 Salmon red canned 10 samples 10 products

51 Salmon red canned skinless and 4 samples 3 products boneless

52 Salmon pink canned 9 samples 7 products

53 Mackerel canned in brine 4 samples 3 products

54 Sardines canned in tomato sauce 9 samples 8 products whole contents

55 Sardines canned in brine 6 samples 5 products

56 Langoustine boiled Small medium and large from 3 fishing areas

10


Analysis and Results

Notes Relating to Analysis

bull Available carbohydrate starch total sugars and individual sugars are reported as

monosaccharide equivalents The following factors were used to convert from carbohydrate

weights to monosaccharide equivalents

o Monosaccharides no conversion

o Disaccharides x 105

o Oligosaccharides

Trisaccharides x 107

Tetrasaccharides x 108

Pentasaccharides x 109

o Starch x 110

bull Total carbohydrate was reported as lsquoavailable carbohydratersquo calculated from the sum of free

sugars (glucose fructose sucrose maltose lactose galactose and oligosaccharides) and

complex carbohydrates (dextrins starch)

bull Protein is calculated from total nitrogen using the nitrogen conversion factors shown

bull The values given for fat refer to total fat and not just triglycerides

bull Metabolisable energy is given in kilocalories (kcal) and kilojoules (kJ) These values have

been calculated from protein fat and carbohydrate using the following energy conversion

factors

kcalg kJg

o Protein 4 17

o Fat 9 37

o Available carbohydrate 375 16

bull Saturated cis-monounsaturated cis-polyunsaturated and trans fatty acids have been

calculated from summations of individual fatty acids and are shown as g100g food A

conversion factor has been used to allow for the non-triglyceride fraction of the lipid and

11


calculate fatty acids g100g food from g100g fatty acid methyl esters The conversion

factors used depend on the main fat source of the food and are taken from the tables given

in the 6th Summary edition of McCance and Widdowsonrsquos The Composition of Foods

bull Results for individual fatty acids are available separately in electronic format

bull Total vitamin A is calculated as retinol equivalents and is equal to all-trans retinol + (betashy

carotene equivalents6)

bull Retinol is calculated as all trans retinol + (075 x 13-cis retinol)

bull Total carotene is expressed as beta-carotene equivalents and is calculated as beta-

carotene + (alpha-carotene + beta-cryptoxanthin)2

bull Beta-carotene is expressed as the sum of trans and cis-beta carotene

bull Total vitamin D is calculated as vitamin D3 + (25OH vitamin D3 5)

bull Total vitamin E is expressed as a-tocopherol equivalents and is calculated using the

following conversion factors for vitamin E activity

α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010

α-tocotrienol x 030

β-tocotrienol X 005

γ-tocotrienol x 001

bull Some values are reported as lsquoltrsquo meaning that the result was below the analytical limit of

quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot

detectedrsquo

bull Proximate analysis and analysis of individual fatty acids was performed by Eurofins

laboratories between March and June 2011 Analysis of inorganics and vitamins was

performed by LGC between March and July 2011

12


Evaluation of Data

Values provided by analytical laboratories were compiled in Excel spreadsheets for data

evaluation Where possible analytical values were compared to other sources of comparable

data Sources used included UK Food Composition tables other food composition tables and

information from manufacturers and retailers Where applicable ingredients lists were also

evaluated to check that the values reported corresponded to the ingredients included in the

samples Where analytical values appeared incorrect or questionable data was checked

against original laboratory reports and re-analysed if necessary

Results for all composite samples are given below

13


Fish and fish products survey Analytical Results

Sample 1 Cod raw flesh only

PROXIMATES INORGANICS

Water 816 g100g Sodium (Na) 91 mg100g Total Nitrogen 280 g100g Potassium (K) 322 mg100g Nitrogen conversion factor 625 Calcium (Ca) 12 mg100g Protein 175 g100g Magnesium (Mg) 25 mg100g Fat 06 g100g Phosphorus (P) 169 mg100g Ash 11 g100g Iron (Fe) 010 mg100g Energy (kcal) 75 Copper (Cu) 002 mg100g Energy (kJ) 320 Zinc (Zn) 034 mg100g Cholesterol 52 mg100g Chloride (Cl) 165 mg100g

Manganese (Mn) 001 mg100g CARBOHYDRATES Iodine (I) 196 microg100g

Selenium (Se) 23 microg100g Glucose g100g Fructose g100g Sucrose g100g WATER SOLUBLE VITAMINS Maltose g100g Lactose g100g Thiamin 006 mg100g Galactose g100g Riboflavin 008 mg100g Starch g100g Niacin 23 mg100g Total sugars g100g Tryptophan60 26 mg100g Available carbohydrate g100g Vitamin B6 014 mg100g Fibre (Englyst) g100g Vitamin B12 145 microg100g Fibre (AOAC) g100g Folate 7 microg100g

Pantothenic acid 025 mg100g FATTY ACIDS Biotin 13 microg100g

Vitamin C mg100g Saturated 016 g100g cis-monounsaturated 014 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 008 g100g cis n-6 polyunsaturated 003 g100g Retinol (all-trans + 13-cis) 2 microg100g cis polyunsaturated 011 g100g Beta - carotene microg100g Trans lt001 g100g Total vitamin A 2 Ret Equiv

Vitamin D3 lt01 microg100g 25-hydroxy vitamin D3 lt01 microg100g Total vitamin D lt01 microg100g Vitamin E 066 mg100g

14


Sample 2 Cod baked flesh only


Water 769 g100g Sodium (Na) 91 mg100g Total Nitrogen 382 g100g Potassium (K) 367 mg100g Nitrogen conversion factor 625 Calcium (Ca) 18 mg100g Protein 239 g100g Magnesium (Mg) 30 mg100g Fat 05 g100g Phosphorus (P) 189 mg100g Ash 12 g100g Iron (Fe) 015 mg100g Energy (kcal) 100 Copper (Cu) 002 mg100g Energy (kJ) 425 Zinc (Zn) 057 mg100g Cholesterol mg100g Chloride (Cl) 130 mg100g






15


Sample 3 Cod microwaved flesh only



Manganese (Mn) 001 mg100g CARBOHYDRATES Iodine (I) microg100g



Vitamin C mg100g Saturated 008 g100g cis-monounsaturated 008 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 009 g100g cis n-6 polyunsaturated 002 g100g Retinol (all-trans + 13-cis) microg100g cis polyunsaturated 011 g100g Beta - carotene microg100g Trans lt001 g100g Total vitamin A Ret Equiv

Vitamin D3 microg100g 25-hydroxy vitamin D3 microg100g Total vitamin D microg100g Vitamin E 086 mg100g

16


Sample 4 Haddock raw flesh only








17


Sample 5 Haddock grilled flesh only








18


Sample 6 Haddock steamed flesh only








19


Sample 7 Alaskan pollock raw flesh only






Vitamin C mg100g Saturated 014 g100g cis-monounsaturated 017 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 014 g100g cis n-6 polyunsaturated 001 g100g Retinol (all-trans + 13-cis) microg100g cis polyunsaturated 016 g100g Beta - carotene microg100g Trans 001 g100g Total vitamin A Ret Equiv


20


Sample 8 Sole raw flesh only


Water 827 g100g Sodium (Na) 115 mg100g Total Nitrogen 267 g100g Potassium (K) 177 mg100g Nitrogen conversion factor 625 Calcium (Ca) 17 mg100g Protein 167 g100g Magnesium (Mg) 26 mg100g Fat 07 g100g Phosphorus (P) 124 mg100g Ash 09 g100g Iron (Fe) 012 mg100g Energy (kcal) 73 Copper (Cu) lt001 mg100g Energy (kJ) 310 Zinc (Zn) 031 mg100g Cholesterol 47 mg100g Chloride (Cl) 178 mg100g






21


Sample 9 Sole grilled flesh only








22


Sample 10 Plaice raw flesh only



Manganese (Mn) lt001 mg100g CARBOHYDRATES Iodine (I) 31 microg100g





23


Sample 11 Pangasius raw flesh only






Vitamin C mg100g Saturated 049 g100g cis-monounsaturated 044 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 002 g100g cis n-6 polyunsaturated 015 g100g Retinol (all-trans + 13-cis) lt01 microg100g cis polyunsaturated 017 g100g Beta - carotene microg100g Trans lt001 g100g Total vitamin A lt01 Ret Equiv

Vitamin D3 135 microg100g 25-hydroxy vitamin D3 lt01 microg100g Total vitamin D 135 microg100g Vitamin E 023 mg100g

24


Sample 12 Coley raw flesh only








25


Sample 13 Sea bass raw flesh only






Vitamin C mg100g Saturated 216 g100g cis-monounsaturated 340 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 171 g100g cis n-6 polyunsaturated 120 g100g Retinol (all-trans + 13-cis) 34 microg100g cis polyunsaturated 291 g100g Beta - carotene microg100g Trans 002 g100g Total vitamin A 34 Ret Equiv


26


Sample 14 Sea bass baked flesh only







Vitamin D3 microg100g 25-hydroxy vitamin D3 microg100g Total vitamin D microg100g Vitamin E mg100g

27


Sample 15 Prawns cold-water (Pandalus borealis) purchased cooked




Selenium (Se) 30 microg100g Glucose g100g Fructose g100g Sucrose g100g WATER SOLUBLE VITAMINS Maltose g100g Lactose g100g Thiamin lt001 mg100g Galactose g100g Riboflavin 005 mg100g Starch g100g Niacin lt01 mg100g Total sugars g100g Tryptophan60 36 mg100g Available carbohydrate g100g Vitamin B6 003 mg100g Fibre (Englyst) g100g Vitamin B12 235 microg100g Fibre (AOAC) g100g Folate 10 microg100g




28


Sample 16 Prawns king warm-water (Penaeus vannamei) raw




Selenium (Se) 34 microg100g Glucose g100g Fructose g100g Sucrose g100g WATER SOLUBLE VITAMINS Maltose g100g Lactose g100g Thiamin lt001 mg100g Galactose g100g Riboflavin 005 mg100g Starch g100g Niacin 01 mg100g Total sugars g100g Tryptophan60 36 mg100g Available carbohydrate g100g Vitamin B6 011 mg100g Fibre (Englyst) g100g Vitamin B12 126 microg100g Fibre (AOAC) g100g Folate 11 microg100g




29


Sample 17 Prawns king warm-water (Penaeus vannamei) grilled from raw




Selenium (Se) 41 microg100g Glucose g100g Fructose g100g Sucrose g100g WATER SOLUBLE VITAMINS Maltose g100g Lactose g100g Thiamin mg100g Galactose g100g Riboflavin mg100g Starch g100g Niacin mg100g Total sugars g100g Tryptophan60 mg100g Available carbohydrate g100g Vitamin B6 mg100g Fibre (Englyst) g100g Vitamin B12 microg100g Fibre (AOAC) g100g Folate microg100g

Pantothenic acid mg100g FATTY ACIDS Biotin microg100g



30


Sample 18 Prawns king warm-water (Penaeus vannamei) purchased cooked








31


Sample 19 Mussels purchased cooked


Water 755 g100g Sodium (Na) 401 mg100g Total Nitrogen 283 g100g Potassium (K) 116 mg100g Nitrogen conversion factor 625 Calcium (Ca) 40 mg100g Protein 177 g100g Magnesium (Mg) 50 mg100g Fat 22 g100g Phosphorus (P) 258 mg100g Ash 18 g100g Iron (Fe) 325 mg100g 1Energy (kcal) 104 Copper (Cu) 017 mg100g 1Energy (kJ) 438 Zinc (Zn) 339 mg100g Cholesterol 45 mg100g Chloride (Cl) 700 mg100g






1Energy calculated assuming that mussels contain 35g carbohydrate as glycogen (data from mussels boiled (16-256) Fish and Fish Products supplement)

32


Sample 20 Crab brown meat purchased cooked






Vitamin C lt01 mg100g Saturated 126 g100g cis-monounsaturated 174 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 130 g100g cis n-6 polyunsaturated 029 g100g Retinol (all-trans + 13-cis) 6 microg100g cis polyunsaturated 160 g100g Beta - carotene microg100g Trans 004 g100g Total vitamin A 6 Ret Equiv


33


Sample 21 Crab white meat purchased cooked






Vitamin C lt01 mg100g Saturated 004 g100g cis-monounsaturated 007 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 007 g100g cis n-6 polyunsaturated 002 g100g Retinol (all-trans + 13-cis) lt01 microg100g cis polyunsaturated 008 g100g Beta - carotene microg100g Trans lt001 g100g Total vitamin A lt01 Ret Equiv


34


Sample 22 Mackerel raw flesh only








35


Sample 23 Mackerel grilled flesh only








36


Sample 24 Trout rainbow raw flesh only







Vitamin D3 699 microg100g 25-hydroxy vitamin D3 018 microg100g Total vitamin D 789 microg100g Vitamin E 044 mg100g

37


Sample 25 Trout rainbow baked flesh only








38


Sample 26 Kippers (analysed without butter) grilled flesh only








39


Sample 27 Kippers boil in the bag with butter cooked








40


Sample 28 Tuna raw flesh only








41


Sample 29 Tuna baked flesh only








42


Sample 30 Sardines raw flesh only








43


Sample 31 Haddock smoked poached






Vitamin C mg100g Saturated 009 g100g cis-monounsaturated 007 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 019 g100g cis n-6 polyunsaturated 002 g100g Retinol (all-trans + 13-cis) 2 microg100g cis polyunsaturated 021 g100g Alpha -carotene lt1 microg100g Trans lt001 g100g Beta -carotene lt1 microg100g

Beta-cryptoxanthin lt1 microg100g Zeaxanthin lt1 microg100g Lutein lt1 microg100g Lycopene lt1 microg100g Total vitamin A 2 Ret Equiv Vitamin D3 200 microg100g 25-hydroxy vitamin D3 lt01 microg100g Total vitamin D 200 microg100g Vitamin E 077 mg100g

44


Sample 32 Plaice coated in breadcrumbs baked




Selenium (Se) 30 microg100g Glucose 02 g100g Fructose lt01 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose 11 g100g Lactose lt01 g100g Thiamin 032 mg100g Galactose lt01 g100g Riboflavin 014 mg100g Starch 202 g100g Niacin 23 mg100g Total sugars 13 g100g Tryptophan60 27 mg100g Available carbohydrate 215 g100g Vitamin B6 009 mg100g Fibre (Englyst) 05 g100g Vitamin B12 164 microg100g Fibre (AOAC) 15 g100g Folate 9 microg100g




45


Sample 33 Calamari coated in batter baked




Selenium (Se) 17 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose lt01 g100g Lactose lt01 g100g Thiamin 005 mg100g Galactose lt01 g100g Riboflavin 040 mg100g Starch 259 g100g Niacin 12 mg100g Total sugars lt01 g100g Tryptophan60 22 mg100g Available carbohydrate 259 g100g Vitamin B6 003 mg100g Fibre (Englyst) 04 g100g Vitamin B12 172 microg100g Fibre (AOAC) 19 g100g Folate 3 microg100g




46


Sample 34 Fish fingers cod grilledbaked




Selenium (Se) 18 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose 02 g100g WATER SOLUBLE VITAMINS Maltose 13 g100g Lactose lt01 g100g Thiamin 017 mg100g Galactose lt01 g100g Riboflavin 008 mg100g Starch 206 g100g Niacin 12 mg100g Total sugars 15 g100g Tryptophan60 34 mg100g Available carbohydrate 220 g100g Vitamin B6 009 mg100g Fibre (Englyst) g100g Vitamin B12 150 microg100g Fibre (AOAC) g100g Folate 9 microg100g




47


Sample 35 Fish fingers cod fried

PROXIMATES

Water 545 g100g Total Nitrogen g100g Nitrogen conversion factor Protein g100g Fat 126 g100g Ash g100g Energy (kcal) Energy (kJ) Cholesterol mg100g

CARBOHYDRATES

Glucose g100g Fructose g100g Sucrose g100g Maltose g100g Lactose g100g Galactose g100g Starch g100g Total sugars g100g Available carbohydrate g100g Fibre (Englyst) g100g Fibre (AOAC) g100g

FATTY ACIDS

Saturated g100g cis-monounsaturated g100g cis n-3 polyunsaturated g100g cis n-6 polyunsaturated g100g cis polyunsaturated g100g Trans g100g

INORGANICS

Sodium (Na) mg100g Potassium (K) mg100g Calcium (Ca) mg100g Magnesium (Mg) mg100g Phosphorus (P) mg100g Iron (Fe) mg100g Copper (Cu) mg100g Zinc (Zn) mg100g Chloride (Cl) mg100g Manganese (Mn) mg100g Iodine (I) microg100g Selenium (Se) microg100g

WATER SOLUBLE VITAMINS

Thiamin mg100g Riboflavin mg100g Niacin mg100g Tryptophan60 mg100g Vitamin B6 mg100g Vitamin B12 microg100g Folate microg100g Pantothenic acid mg100g Biotin microg100g Vitamin C mg100g

FAT SOLUBLE VITAMINS

Retinol (all-trans + 13-cis) microg100g Beta - carotene microg100g Total vitamin A Ret Equiv Vitamin D3 microg100g 25-hydroxy vitamin D3 microg100g Total vitamin D microg100g Vitamin E mg100g

48


Sample 36 Fish fingers salmon grilledbaked




Selenium (Se) 24 microg100g Glucose 01 g100g Fructose 01 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose 09 g100g Lactose lt01 g100g Thiamin 041 mg100g Galactose lt01 g100g Riboflavin 011 mg100g Starch 196 g100g Niacin 53 mg100g Total sugars 11 g100g Tryptophan60 41 mg100g Available carbohydrate 207 g100g Vitamin B6 022 mg100g Fibre (Englyst) g100g Vitamin B12 227 microg100g Fibre (AOAC) g100g Folate 15 microg100g




49


Sample 37 Cod coated in batter fried

PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50


Sample 38 Fishcakes white fish coated in breadcrumbs baked




Selenium (Se) 13 microg100g Glucose 02 g100g Fructose 02 g100g Sucrose 01 g100g WATER SOLUBLE VITAMINS Maltose 13 g100g Lactose lt01 g100g Thiamin 025 mg100g Galactose lt01 g100g Riboflavin 007 mg100g Starch 208 g100g Niacin 17 mg100g Total sugars 18 g100g Tryptophan60 19 mg100g Available carbohydrate 226 g100g Vitamin B6 009 mg100g Fibre (Englyst) 04 g100g Vitamin B12 144 microg100g Fibre (AOAC) 17 g100g Folate 6 microg100g




51


Sample 39 Fishcakes salmon coated in breadcrumbs baked








52


Sample 40 Scampi coated in breadcrumbs baked




Selenium (Se) 26 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose 08 g100g Lactose lt01 g100g Thiamin 016 mg100g Galactose lt01 g100g Riboflavin 006 mg100g Starch 235 g100g Niacin 21 mg100g Total sugars 08 g100g Tryptophan60 24 mg100g Available carbohydrate 243 g100g Vitamin B6 006 mg100g Fibre (Englyst) 03 g100g Vitamin B12 152 microg100g Fibre (AOAC) 15 g100g Folate 14 microg100g




53


Sample 41 Scampi coated in breadcrumbs fried


Water 516 g100g Sodium (Na) mg100g Total Nitrogen g100g Potassium (K) mg100g Nitrogen conversion factor Calcium (Ca) mg100g Protein g100g Magnesium (Mg) mg100g Fat 130 g100g Phosphorus (P) mg100g Ash g100g Iron (Fe) mg100g Energy (kcal) Copper (Cu) mg100g Energy (kJ) Zinc (Zn) mg100g Cholesterol mg100g Chloride (Cl) mg100g

Manganese (Mn) mg100g CARBOHYDRATES Iodine (I) microg100g

Selenium (Se) microg100g Glucose g100g Fructose g100g Sucrose g100g WATER SOLUBLE VITAMINS Maltose g100g Lactose g100g Thiamin mg100g Galactose g100g Riboflavin mg100g Starch g100g Niacin mg100g Total sugars g100g Tryptophan60 mg100g Available carbohydrate g100g Vitamin B6 mg100g Fibre (Englyst) g100g Vitamin B12 microg100g Fibre (AOAC) g100g Folate microg100g


Vitamin C mg100g Saturated g100g cis-monounsaturated g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated g100g cis n-6 polyunsaturated g100g Retinol (all-trans + 13-cis) microg100g cis polyunsaturated g100g Beta - carotene microg100g Trans g100g Total vitamin A Ret Equiv


54


Sample 42 Fish pie white fish retail baked




Selenium (Se) 7 microg100g Glucose 02 g100g Fructose lt01 g100g Sucrose 03 g100g WATER SOLUBLE VITAMINS Maltose lt01 g100g Lactose 12 g100g Thiamin 011 mg100g Galactose lt01 g100g Riboflavin 013 mg100g Starch 127 g100g Niacin 08 mg100g Total sugars 18 g100g Tryptophan60 16 mg100g Available carbohydrate 144 g100g Vitamin B6 002 mg100g Fibre (Englyst) 06 g100g Vitamin B12 129 microg100g Fibre (AOAC) 21 g100g Folate 9 microg100g


Vitamin C mg100g Saturated 255 g100g cis-monounsaturated 139 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 012 g100g cis n-6 polyunsaturated 022 g100g Retinol (all-trans + 13-cis) 83 microg100g cis polyunsaturated 033 g100g Alpha -carotene lt1 microg100g Trans 012 g100g Beta -carotene 6 microg100g


55


Sample 43 Mussels in white wine sauce cooked




Selenium (Se) 32 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose lt01 g100g Lactose 08 g100g Thiamin 005 mg100g Galactose lt01 g100g Riboflavin 018 mg100g Starch 29 g100g Niacin 08 mg100g Total sugars 08 g100g Tryptophan60 18 mg100g Available carbohydrate 37 g100g Vitamin B6 003 mg100g Fibre (Englyst) lt01 g100g Vitamin B12 944 microg100g Fibre (AOAC) lt05 g100g Folate 26 microg100g



Beta-cryptoxanthin lt1 microg100g Zeaxanthin lt1 microg100g Lutein lt1 microg100g Lycopene lt1 microg100g Total vitamin A 11 Ret Equiv Vitamin D3 lt01 microg100g 25-hydroxy vitamin D3 lt01 microg100g Total vitamin D lt01 microg100g Vitamin E 084 mg100g

56


Sample 44 Salmon smoked (cold-smoked)




Selenium (Se) 19 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose 05 g100g Lactose lt01 g100g Thiamin 043 mg100g Galactose lt01 g100g Riboflavin 012 mg100g Starch g100g Niacin 83 mg100g Total sugars 05 g100g Tryptophan60 54 mg100g Available carbohydrate 05 g100g Vitamin B6 073 mg100g Fibre (Englyst) g100g Vitamin B12 315 microg100g Fibre (AOAC) g100g Folate 15 microg100g




57


Sample 45 Salmon smoked (hot-smoked)




Selenium (Se) 24 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose 08 g100g WATER SOLUBLE VITAMINS Maltose 04 g100g Lactose lt01 g100g Thiamin 041 mg100g Galactose lt01 g100g Riboflavin 016 mg100g Starch g100g Niacin 95 mg100g Total sugars 13 g100g Tryptophan60 65 mg100g Available carbohydrate 13 g100g Vitamin B6 051 mg100g Fibre (Englyst) g100g Vitamin B12 419 microg100g Fibre (AOAC) g100g Folate 14 microg100g




58


Sample 46 Mackerel smoked








59


Sample 47 Seafood sticks




Selenium (Se) 19 microg100g Glucose lt01 g100g Fructose lt01 g100g Sucrose 48 g100g WATER SOLUBLE VITAMINS Maltose lt01 g100g Lactose lt01 g100g Thiamin 001 mg100g Galactose lt01 g100g Riboflavin 006 mg100g Starch 101 g100g Niacin 12 mg100g Total sugars 48 g100g Tryptophan60 20 mg100g Available carbohydrate 149 g100g Vitamin B6 003 mg100g Fibre (Englyst) g100g Vitamin B12 094 microg100g Fibre (AOAC) g100g Folate 12 microg100g




60


Sample 48 Tuna canned in brine








61


Sample 49 Tuna canned in sunflower oil








62


Sample 50 Salmon red canned








63


Sample 51 Salmon red canned skinless and boneless








64


Sample 52 Salmon pink canned








65


Sample 53 Mackerel canned in brine








66


Sample 54 Sardines canned in tomato sauce whole contents




Selenium (Se) 39 microg100g Glucose 03 g100g Fructose 06 g100g Sucrose lt01 g100g WATER SOLUBLE VITAMINS Maltose lt01 g100g Lactose lt01 g100g Thiamin 003 mg100g Galactose lt01 g100g Riboflavin 022 mg100g Starch lt05 g100g Niacin 55 mg100g Total sugars 09 g100g Tryptophan60 52 mg100g Available carbohydrate 09 g100g Vitamin B6 025 mg100g Fibre (Englyst) g100g Vitamin B12 885 microg100g Fibre (AOAC) g100g Folate 4 microg100g


Vitamin C mg100g Saturated 289 g100g cis-monounsaturated 270 g100g FAT SOLUBLE VITAMINS cis n-3 polyunsaturated 298 g100g cis n-6 polyunsaturated 051 g100g Retinol (all-trans + 13-cis) microg100g cis polyunsaturated 349 g100g Alpha -carotene 57 microg100g Trans 001 g100g Beta -carotene 246 microg100g

Beta-cryptoxanthin 2 microg100g Zeaxanthin microg100g Lutein 36 microg100g Lycopene 5127 microg100g Total vitamin A Ret Equiv Vitamin D3 microg100g 25-hydroxy vitamin D3 microg100g Total vitamin D microg100g Vitamin E 184 mg100g

67


Sample 55 Sardines canned in brine








68


Sample 56 Langoustine boiled








69


Analytical Methods

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

70


Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion Exchange Chromatography with Pulsed Amperometric Detection In-house method LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

71


Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

72


bull Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

bull Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

bull Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

bull Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

73


Quality Assurance Eurofins Laboratories followed standard operating procedures to assure quality of data

reported Procedures are described in the documents listed below

Document No

Edition Titlecontent

AQC001 7 Procedures for the establishment of internal quality control charts for AQC samples

AQC005 5 Procedures for the conduct of external proficiency schemes AQC006 4 Storage of chemicals stock solutions amp standards and verification

of lsquocritical reagentsrsquo AQC011 1 Analytical quality control charts for AQC samples preparation

interpretation and action SAMP031 2 Procedure for managing repeat analyses DATA009 9 Manual recording of data and data verification DATA016 2 Approval of results in eLIMS

Listed below are details of the analytical methods used in the analysis of proximates and fatty

acids and the quality control procedures used Where any proficiency test results from FAPAS

are quoted they are from the rounds near to the time at which analysis was carried out

Q005 The determination of moisture content of food products (UD006) A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Wet pet food is 7633 g100g +- 14 g100g

FAPAS Results Series Round Date Sample Type Determination Z score

1 61 109 Canned meat meal

Moisture 19

1 62 509 Canned meat Moisture 14 1 63 809 Canned meat Moisture -01 1 65 1209 Canned meat Moisture -08 1 66 110 Canned meat

meal Moisture 11

1 67 410 Canned meat Moisture 06 1 70 710 Canned meat Moisture 12 1 71 910 Canned meat

meal Moisture -05

1 73 411 Canned meat Moisture 13

74


24 32 109 Soya Flour Moisture -03 24 33 209 Breadcrumbs Moisture -01 24 34 509 Wheat flour Moisture 02 24 35 809 Porridge oats Moisture -27 24 36 1009 Cereal Moisture -08 25 65 109 Butter Moisture 00 25 67 409 Canned fish Moisture 01 25 68 409 Milk powder Moisture 06 25 69 609 Snack food Moisture 04 25 70 509 Fish paste Moisture 15 25 71 609 Condensed

milk Moisture -14

25 74 809 Milk powder Moisture 08 25 77 210 Cheese amp

Pasta meal Moisture 07

25 78 210 Canned fish Moisture -05 25 81 610 Fish paste Moisture -05 25 82 910 Condensed

milk Moisture 01

25 85 1010 Chocolate Moisture 01 25 90 411 Maize snack

food Moisture -20

Q002 The determination of the fat content (UD003) The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 LOQ 01 g100g The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Wet pet food is 734 g100g +- 036 g100g Dry pet food is 734 g100g +- 022 g100g



Total fat -08

1 62 509 Canned meat Total fat -08 1 63 809 Canned meat Total fat 04 1 67 410 Canned meat Total fat -13 1 70 710 Canned meat Total fat -15 1 71 910 Canned meat

meal Total fat 25

1 73 411 Canned meat Total fat 05 14 77 109 Breakfast

cereal Total fat -25

14 81 509 Mixed fat spread

Total fat 05

75


14 82 709 Infant milk formula

Total fat 08

24 35 809 Porridge oats Total fat 03 25 65 109 Butter Total fat -21 25 66 209 Cheese amp

pasta meal Total fat 04

25 67 409 Canned fish Total fat 24 25 68 409 Milk powder Total fat 05 25 69 609 Snack food Total fat -07 25 70 509 Fish paste Total fat 25 25 71 609 Condensed

milk Total fat 30

25 74 809 Milk powder Total fat 20 14 93 710 Cereal product Total fat 06 14 103 711 Cereal product Total fat 05 14 105 811 Mixed fat

spread Total fat 07

Q001 The determination of the ash content (UD007) A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Dry pet food is 718 g100g +- 018 g100g



Ash 00

1 62 509 Canned meat Ash 03 1 63 809 Canned meat Ash 05 1 67 410 Canned meat Ash 02 1 70 710 Canned meat Ash 10 1 71 910 Canned meat

meal Ash 24

1 73 411 Canned meat Ash 01 24 32 109 Soya Flour Ash -02 24 33 209 Breadcrumbs Ash 04 24 34 509 Wheat flour Ash 19 24 36 1009 Cereal Ash -09 25 66 209 Cheese amp

pasta meal Ash 05

25 67 409 Canned fish Ash 04 25 68 409 Milk powder Ash 07 25 69 609 Snack food Ash -03 25 70 509 Fish paste Ash 07

76


25 71 609 Condensed milk

Ash -02

25 74 809 Milk powder Ash 13

Z001 The determination of nitrogen and crude protein using Leco instrumentation (UD001) The sample is analysed by a Leco instrumentation following Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Wet pet food is 809 g100g +- 04 g100g Feed is 272 g100g +- 006 g100g



Nitrogen 10

1 62 509 Canned meat Nitrogen -06 1 63 809 Canned meat Nitrogen 03 1 67 410 Canned meat Nitrogen 04 1 70 710 Canned meat Nitrogen 09 1 71 910 Canned meat

meal Nitrogen 08

1 73 411 Canned meat Nitrogen 08 24 32 109 Soya Flour Nitrogen 00 24 33 209 Breadcrumbs Nitrogen -02 24 34 509 Wheat flour Nitrogen 03 24 35 809 Porridge oats Nitrogen 06 24 36 1009 Cereal Nitrogen 02 25 66 209 Cheese amp

pasta meal Nitrogen 04

25 67 409 Canned fish Nitrogen 08 25 68 409 Milk powder Nitrogen 07 25 69 609 Snack food Nitrogen 01 25 70 509 Fish paste Nitrogen 08 25 71 609 Condensed

milk Nitrogen 04

25 74 809 Milk powder Nitrogen 09

H085 The determination of total dietary fibre by the AOAC method ((H085) The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680

77


Ref AOAC 9852945407 (2007) LOQ 05 g100g The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Weetabix cereal is 1072 g100g +- 107 g100g


24 33 209 Breadcrumbs AOAC fibre 03 24 34 509 Wheat flour AOAC fibre 03 24 35 809 Porridge oats AOAC fibre 06 24 36 1009 Cereal AOAC fibre 04

CHROM104 The determination of extractable sugars (UD296) The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Sugar Matrix Level Uncertainty plusmn Unit Sugar (total) Cornflakes 2610 159 g100g Fructose Cornflakes 522 058 g100g Glucose Cornflakes 512 060 g100g Galactose Cornflakes 400 058 g100g Sucrose Cornflakes 401 068 g100g Maltose Cornflakes 400 078 g100g Lactose Cornflakes 375 064 g100g


8 33 100 9

Orange juice Fructose -18

8 33 100 9

Orange juice Glucose -48

8 33 100 9

Orange juice Sucrose -26

8 33 100 9

Orange juice Total sugars -38

20 65 109 Chocolate cake mix

total sugars -04

25 74 809 Milk powder Lactose -04 1 71 910 Canned meat

meal total sugars -04

H050 The determination of Starch (UD012)

78


Determination of starch and high molecular weight degradation products of starch in feeding stuffs and milk powders It is not applicable to feeding stuffs containing beet chips beet pulp dried beet tops or leaves potato pulp dried yeasts products rich in inulin (eg dried or powdered Jerusalem artichokes) and products containing greaves The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn 2ordmC

Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Wheat grain is 688 g100g +- 150 g100g


10 77 109 Poultry ration Starch 04 1 66 110 Canned meat

meal Starch -02

CHROM215 The determination of fatty acids by GC (UD751) The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

The method of uncertainty with a coverage factor of 2 (ie 95 confidence level) Fatty Acid Matrix Level Uncertainty plusmn Unit FAMES-saturates Butter 636 160 FAMES-monounsaturates Butter 262 100 FAMES-polyunsaturates Butter 388 026 FAMES-trans fatty acids Butter 295 020 alpha-linolenic acid (ALA) Butter 0524 0046 Eicosapentaenoic acid (EPA) Butter 042 0040 Docosapentaenoic acid (DPA) Butter 012 0014 Docosahexaenoic avid (DHA) Butter 0472 0042


14 77 109 Breakfast cereal

Total TFA 00


linoleic acid -02

79


14 78 109 vegetable oil Saturates 05 14 78 109 vegetable oil Monounsaturates -01 14 78 109 vegetable oil Polyunsaturates 00 14 77 109 Breakfast

cereal Total TFA 00

14 80 409 Fortified oil Saturates 00 14 80 409 Fortified oil Monounsaturates -04 14 80 409 Fortified oil Polyunsaturates 05 14 80 409 Fortified oil Total TFA -02 14 80 409 Fortified oil linoleic acid -01 14 81 509 Mixed fat

spread Saturates 00


Monounsaturates -01


Polyunsaturates -02

14 84 809 Cod liver oil Linoleic acid -12 14 84 809 Cod liver oil EPA -04 14 84 809 Cod liver oil DHA -17 14 87 1109 Mixed fat

spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02

14 88 110 Vegetable oil Saturates 0 14 88 110 Vegetable oil Monounsaturates 0 14 88 110 Vegetable oil Polyunsaturates 04 14 89 210 Olive oil Saturates 05 14 89 210 Olive oil Monounsaturates -01 14 89 210 Olive oil Polyunsaturates 03 14 89 210 Olive oil Total TFA -20 14 89 210 Olive oil Linoleic acid -02 14 89 210 Olive oil EPA -03 14 89 210 Olive oil DHA -15 14 89 210 Olive oil Palmitic acid 10 14 89 210 Olive oil Stearic acid -03 14 89 210 Olive oil Oleic acid -13 14 89 210 Olive oil DPA -17 14 93 0710 Cereal product Saturates 11

80


14 93 0710 Cereal product Monounsaturates 07 14 93 0710 Cereal product Polyunsaturates -02 14 93 0710 Cereal product Linoleic acid -02 14 93 0710 Cereal product Myristic acid 18 14 93 0710 Cereal product Palmitic acid -02 14 93 0710 Cereal product Stearic acid -02 14 93 0710 Cereal product Oleic acid -03 14 93 0710 Cereal product Total TFA 05 14 95 0810 Mixed fat

spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01

14 96 1010 Fish oil EPA -12 14 96 1010 Fish oil DHA -15 14 101 0511 Infant Milk

formula Saturates 04

14 101 0511 Infant Milk formula

Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08

14 103 0711 Cereal product Saturates -15 14 103 0711 Cereal product Monounsaturates 08 14 103 0711 Cereal product Polyunsaturates 09 14 103 0711 Cereal product Total TFA -23 14 103 0711 Cereal product Linoleic acid 16 14 105 0811 Mixed fat

spread Saturates -07


Monounsaturates 03


Polyunsaturates 03


Total TFA -04

A7335 Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC

81


LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Ring Test Proficiency Results Number Date Sample Type Determination Z score

02490325 060111 Cake PTS3 Cholesterol 10 0249326 060111 Salted butter Cholesterol 09 02500096 010211 Ham Cholesterol -07 02500095 010211 Chicken Cholesterol -04 02500094 010211 Fish Cholesterol -08 02531384 040511 Chicken Cholesterol -20 12570431 241011 Chicken Cholesterol -12 12570437 241011 Fish Cholesterol -11 02592858 151111 Ham Cholesterol 00

Listed below are details of the analytical methods used in the analysis of inorganics and

vitamins and the quality control procedures used with results from reference material

measurements during sample analysis


Sodium Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 24plusmn2 422 SRM 1457 Peach leaves 24plusmn2 451 SRM 1457 Peach leaves 24plusmn2 426 SRM 1457 Peach leaves 24plusmn2 437 SRM 1457 Peach leaves 24plusmn2 347

Potassium Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 24300plusmn300 23780 SRM 1457 Peach leaves 24300plusmn300 23480 SRM 1457 Peach leaves 24300plusmn300 24020 SRM 1457 Peach leaves 24300plusmn300 23780 SRM 1457 Peach leaves 24300plusmn300 23160

82


Calcium Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 15600plusmn200 15180 SRM 1457 Peach leaves 15600plusmn200 15090 SRM 1457 Peach leaves 15600plusmn200 15230 SRM 1457 Peach leaves 15600plusmn200 15100 SRM 1457 Peach leaves 15600plusmn200 14970

Magnesium Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 4320plusmn80 4150 SRM 1457 Peach leaves 4320plusmn80 4190 SRM 1457 Peach leaves 4320plusmn80 4150 SRM 1457 Peach leaves 4320plusmn80 4100 SRM 1457 Peach leaves 4320plusmn80 4150

Copper Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 37plusmn04 36 SRM 1457 Peach leaves 37plusmn04 35 SRM 1457 Peach leaves 37plusmn04 36 SRM 1457 Peach leaves 37plusmn04 34 SRM 1457 Peach leaves 37plusmn04 35

Iron Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 218plusmn14 207 SRM 1457 Peach leaves 218plusmn14 203 SRM 1457 Peach leaves 218plusmn14 207 SRM 1457 Peach leaves 218plusmn14 206 SRM 1457 Peach leaves 218plusmn14 210

Manganese Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 98plusmn3 964 SRM 1457 Peach leaves 98plusmn3 964 SRM 1457 Peach leaves 98plusmn3 966 SRM 1457 Peach leaves 98plusmn3 943 SRM 1457 Peach leaves 98plusmn3 953

Zinc Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 179plusmn04 165

83


SRM 1457 Peach leaves 179plusmn04 166 SRM 1457 Peach leaves 179plusmn04 171 SRM 1457 Peach leaves 179plusmn04 167 SRM 1457 Peach leaves 179plusmn04 165

Phosphorus Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 1370plusmn70 1360 SRM 1457 Peach leaves 1370plusmn70 1370 SRM 1457 Peach leaves 1370plusmn70 1370 SRM 1457 Peach leaves 1370plusmn70 1370 SRM 1457 Peach leaves 1370plusmn70 1370

Selenium Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SRM 1457 Peach leaves 120plusmn9 151 SRM 1457 Peach leaves 120plusmn9 150 SRM 1457 Peach leaves 120plusmn9 173 SRM 1457 Peach leaves 120plusmn9 142 SRM 1457 Peach leaves 120plusmn9 145


Reference Material Matrix Expected Level (microgg) Iodide (microgg) NIST 1849 Infant formula 1370plusmn410 1446 NIST 1849 Infant formula 1370plusmn410 1435


Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) SMRD 2000 Swedish meat 219plusmn013 215 SMRD 2000 Swedish meat 219plusmn013 219

Vitamins ndash Water Soluble

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid

84


Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Thiamin Reference Material Matrix Expected Level (mgkg) Thiamin (mgkg) NIST 1849 Infant formula 15800plusmn195 151 NIST 1849 Infant formula 15800plusmn195 163

Riboflavin Reference Material Matrix Expected Level (mgkg) Riboflavin (mgkg) NIST 1849 Infant formula 17400plusmn150 178 NIST 1849 Infant formula 17400plusmn150 178

Vitamin B6 Reference Material Matrix Expected Level (mgkg) Vitamin B6 (mgkg) NIST 1849 Infant formula 142plusmn225 145 NIST 1849 Infant formula 142plusmn225 159


Niacin Reference Material Matrix Expected Level (mgkg) Niacin (mgkg) NIST 1849 Infant formula 975plusmn117 994 NIST 1849 Infant formula 975plusmn117 879 NIST 1849 Infant formula 975plusmn117 912 NIST 1849 Infant formula 975plusmn117 964

Folate Reference Material Matrix Expected Level (mgkg) Folate (mgkg) NIST 1849 Infant formula 211plusmn0195 2106 NIST 1849 Infant formula 211plusmn0195 2015 NIST 1849 Infant formula 211plusmn0195 2158 NIST 1849 Infant formula 211plusmn0195 2201

85


Biotin Reference Material Matrix Expected Level (mgkg) Biotin (mgkg) NIST 1849 Infant formula 1920plusmn0375 1945 NIST 1849 Infant formula 1920plusmn0375 1992 NIST 1849 Infant formula 1920plusmn0375 1895 NIST 1849 Infant formula 1920plusmn0375 1934

Pantothenate Reference Material Matrix Expected Level (mgkg) Pantothenate (mgkg) NIST 1849 Infant formula 648plusmn33 651 NIST 1849 Infant formula 648plusmn33 690 NIST 1849 Infant formula 648plusmn33 580 NIST 1849 Infant formula 648plusmn33 621


Reference Material Matrix Expected Level (mgkg) Tryptophan (mgkg) NIST 1849 Infant formula 1880plusmn15 1850 NIST 1849 Infant formula 1880plusmn15 1961 NIST 1849 Infant formula 1880plusmn15 1998 NIST 1849 Infant formula 1880plusmn15 1924


Reference Material Matrix Expected Level (mgkg) Vitamin B12 (mgkg) NIST 1849 Infant formula 0041plusmn0012 0045 NIST 1849 Infant formula 0041plusmn0012 0044


Reference Material Matrix Expected Level (mgkg) Vitamin C (mgkg) NIST 1849 Infant formula 1060plusmn30 1080


Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

86


Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

UKAS accredited

Vitamin A Reference Material Matrix Expected Level (microgkg) Measured Level (microgkg) BCR-122 Margarine 7660plusmn1650 793 BCR-122 Margarine 7660plusmn1650 849 BCR-122 Margarine 7660plusmn1650 862 BCR-122 Margarine 7660plusmn1650 861 BCR-122 Margarine 7660plusmn1650 874 BCR-122 Margarine 7660plusmn1650 766

Beta-carotene Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) BCR-485 Mixed vegetables 256plusmn18 218

Alpha-carotene Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) BCR-485 Mixed vegetables 98plusmn105 90

Lutein Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) BCR-485 Mixed vegetables 125plusmn12 119

Vitamin D Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) BCR-122 Margarine 0125plusmn0036 0117 BCR-122 Margarine 0125plusmn0036 0113 BCR-122 Margarine 0125plusmn0036 0116

Vitamin E Reference Material Matrix Expected Level (mgkg) Measured Level (mgkg) BCR-122 Margarine 241plusmn54 2519 BCR-122 Margarine 241plusmn54 2743 BCR-122 Margarine 241plusmn54 2205 BCR-122 Margarine 241plusmn54 2762 BCR-122 Margarine 241plusmn54 2425 BCR-122 Margarine 241plusmn54 2446

87


References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis also transferred to DH

88


2






3








4







5







6


Methods



7

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88






3








4







5







6


Methods



7

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88








4







5







6


Methods



7

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88







5







6


Methods



7

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88







6


Methods



7

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88


Methods



7

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88

























8


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88


18

19

20

21

22

23

24

25

26

27

28

29

30

31

32

33

34

35

36

37

38











Tuna raw flesh only
































9




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88




















10









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88









o Oligosaccharides




o Starch x 110








factors

kcalg kJg

o Protein 4 17

o Fat 9 37





11















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88















α-tocopherol x 100

β-tocopherol x 040

δ-tocopherol x 001

γ-tocopherol x 010






detectedrsquo




12


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88


Evaluation of Data









13











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88











14










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88










15










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88










16










17










18










19










20










21










22










23










24










25










26










27










28










29










30










31











32










33










34










35










36










37










38










39










40










41










42










43










44










45










46










47



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






48










49



PROXIMATES


CARBOHYDRATES


FATTY ACIDS


INORGANICS






50










51










52










53










54










55










56










57










58










59










60










61










62










63










64










65










66










67










68










69


Analytical Methods







70








71











72










UKAS accredited

73




Document No












Moisture 19


meal Moisture 11


meal Moisture -05


74



milk Moisture -14




milk Moisture 01


food Moisture -20




Total fat -08


meal Total fat 25




Total fat 05

75



Total fat 08




milk Total fat 30


spread Total fat 07




Ash 00


meal Ash 24


pasta meal Ash 05


76



Ash -02





Nitrogen 10


meal Nitrogen 08




milk Nitrogen 04



77








8 33 100 9


8 33 100 9


8 33 100 9


8 33 100 9



total sugars -04




78







meal Starch -02





Total TFA 00


linoleic acid -02

79



cereal Total TFA 00


spread Saturates 00


Monounsaturates -01


Polyunsaturates -02


spread Saturates 04


Monounsaturates -01


Polyunsaturates -03


Total TFA 0


Linoleic acid 0


EPA 07


DHA 02


80



spread Saturates 03


Monounsaturates -01


Polyunsaturates -05


Total TFA 01




Monounsaturates 05


Polyunsaturates 05


Total TFA 05


Linoleic acid 04


DHA -08




Monounsaturates 03


Polyunsaturates 03


Total TFA -04


81











82








83











84










85












86





UKAS accredited







87


References


88

Nutrient analysis of fish and fish products- Analytical Report - Gov.uk

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Transcript of Nutrient analysis of fish and fish products- Analytical Report - Gov.uk