* Starred measurements have not been accredited according to the ISO 17025 standard
- Ash in fish and feed
- Fat in fish and feed
- Protein (Kjeldahl) in flour
- Salt (NaCl, AOAC) in fish, fish products and meal
- Salt (NaCl, Persistent)
- Water in fish, fish products and fishmeal
- Ammonia in fish flesh and fishmeal
- TVN, total amount of wandering base in fish flesh and fishmeal
- * Anisidine COD in Water Drip (water loss during thawing)
- * Drip (water loss with thawing)
- * Enterotoxin from Staphylococcus aureus
- * Fat measurement
- * Fatty acid analysis (pure fat)
- * Fatty acid analysis with extracts
- * Phosphatase test
- * Grugg
- * Roe filling (amount of roe in capelin)
- * Ice skin
- * Iodine number
- * Chlorine in water
- * Conductivity in water
- * Drug residues in milk
- * Nitrate (NO3) and Nitrite (NO2) in water
- * Unbound fatty acids in fish oil
- * Unsaponifiable
- * Peroxide number
- * Rotamine
- * Saltfree ash
- * Storchs test
- * PH in water
- * PH pH
- * TBA value
- * Titration at pH
- * TMA, trimethylamine
- * Totox
- * TVB (Total volatile bases)
- * TVN and TMA
- * Water of roe (amount of water in capelinroe)
- * Water holding capacity (Waterholding capacity)
- * Water-soluble protein
- * Water measurement with toluene
- * Persistent organic pollutants
- * Chlorinated pesticides
Further information
The measurement uncertainty of chemical measurements is based on the 95% safety limit (k = 2).
The reported uncertanty is an expanded uncertanty calculated using a coverage factor of 2 which gives a level of confidence of approx. 95%.
Research item: Decision for analyzing total fat in fish and fish meal / Method for analyzing total fat in fish and fish meal.
Identity: AE 1
Source: AOCS Ba 3-38 (1997) Application note Tecator no. AN 301
Measurement uncertainty: 8%
Responsible party: Professional leader in chemical research
Research item: Measurement of salt in fish meal w / Titrino
Identity: AE 2
Source: AOAC (2000) .17th ed no.976.18
Measurement uncertainty: 1%
Responsible party: Professional leader in chemical research
Research item: Raw protein with Kjeldahl in flour, feed products and fish / Method for analyzing protein in fish or fishmeal
Identity: AE 3
Source: ISO 5983-2 (2005) (E Application for Tecator)
Measurement uncertainty: 3%
Responsible party: Professional leader in chemical research
Research item: Vatnsákvörðun í fiski, fiskafurður og fiskimjöl / Method for analyzing water in fishmeal or fish
Identity: AE 4
Source: ISO 6496-1999 (E), mod.
Measurement uncertainty: 4%
Responsible party: Professional leader in chemical research
Research item: Decision for analyzing ash in fishmeal and feed / Method for analyzing ash in fishmeal and feed
Identity: AE 5
Source: ISO 5984-2002 (E)
Measurement uncertainty: 6% (fish / fish), 10% (fishmeal)
Responsible party: Professional leader in chemical research
Research item: TVB-N in fishmeal / fishmeal / Measurements of TVB-N in fish and fishmeal
Identity: AE 6
Source: AOAC (2000) .17th ed. no. 920.03
Measurement uncertainty: 9%
Responsible party: Professional leader in chemical research
Research item: Salt, boiling method / Salt, boiling
Identity: AE 7a
Source: AOAC 937.09 17th ed. 2000
Measurement uncertainty: 10% (fishmeal)
Responsible party: Professional leader in chemical research
Research item: Protein determination in fishmeal
Identity: AE 8
Source: prEN ISO 16634-1 2008 and implementation for rapid N devices from Elementar
Measurement uncertainty: 1%
Responsible party: Professional leader in chemical research
Research item: Histamine
Identity: AE 9
Source: §35 LMBG L 10.00-5, HPLC (1999-11)
Responsible party: Professional leader in chemical research