ISO 16634 Protein Content Determination in Fish and Seafood
The determination of protein content is a critical aspect of food safety and quality assurance within the seafood industry. ISO 16634 provides a standardized approach to quantifying protein in fish and seafood products, ensuring that consumers receive accurate information regarding product composition.
Protein content is not only important for nutritional labeling but also plays a vital role in assessing the overall quality of seafood products. This test helps ensure consistency in product formulation, supports compliance with regulatory standards, and aids in maintaining brand integrity.
The procedure outlined in ISO 16634 involves several steps including sample preparation, digestion using acidic conditions, followed by measurement of nitrogen content which is then converted to protein content based on the factor of 6.25 (the ratio between nitrogen and protein). This method ensures accuracy and reliability across different types of seafood.
Our laboratory adheres strictly to this standard procedure ensuring consistent results that meet international quality benchmarks. We use advanced analytical equipment such as high-performance liquid chromatography (HPLC) systems, spectrophotometers, and automated digestion units for precise measurements.
The significance of accurate protein content determination cannot be overstated; it affects everything from ingredient selection to final product labeling. By providing reliable data on the protein content in fish and seafood products, we contribute significantly towards maintaining high standards of food safety and quality assurance.
Scope and Methodology
| Step | Action | Description |
|---|---|---|
| 1 | Sample Preparation | Clean the sample thoroughly before analysis to avoid contamination. |
| 2 | Digestion Process | Use concentrated sulfuric acid at 37°C for one hour under reflux conditions. |
| 3 | Spectrophotometric Measurement | Analyze the solution using a UV-visible spectrophotometer set at 280nm wavelength. |
| 4 | Data Interpretation | Calculate protein content using the measured nitrogen values and apply the conversion factor of 6.25. |
This table outlines the key steps involved in determining protein content according to ISO 16634, each step crucial for obtaining accurate results that comply with international standards.
Why Choose This Test
- Precision: Our laboratory uses state-of-the-art equipment and follows strict protocols as per ISO guidelines to ensure precision in every measurement.
- Compliance: Ensure your products meet all relevant regulations by having them tested against internationally recognized standards like ISO 16634.
- Consistency: Regularly testing protein content helps maintain consistent quality across batches and production runs.
- Competitive Advantage: Demonstrating adherence to strict international standards can enhance your brand's reputation in the market.
- Consumer Trust: Accurate labeling based on reliable tests builds trust with consumers regarding product integrity.
The ISO 16634 test is essential for maintaining quality and safety in seafood products, ensuring that all stakeholders—from manufacturers to consumers—can have confidence in the accuracy of the reported protein content.
Customer Impact and Satisfaction
- Informed Decision-Making: Accurate protein content information allows buyers to make informed decisions about ingredient selection and product formulation.
- Regulatory Compliance: Ensuring compliance with international standards helps avoid legal issues and penalties associated with non-compliance.
- Brand Reputation: Consistent, high-quality products build a strong brand reputation among consumers and industry peers alike.
- Ethical Responsibility: Accurate labeling promotes ethical business practices by ensuring transparency in product information.
- Purchaser Confidence: Reliable test results enhance confidence among purchasers, leading to repeat business and positive word-of-mouth.
Achieving satisfactory outcomes through ISO 16634 testing not only benefits the sellers but also contributes positively towards sustainable seafood practices.
