OMB Meeting Book (June 22, 2017)

59

CODEX STAN 234-1999

13

Fats and Oils and Related Products Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Olive Oils and Olive Pomace Oils Fish and Fishery Products Fish and fishery products Olive Oils and Olive Pomace Oils

Refractive index

ISO 6320 or AOCS Cc 7-25 ISO 3657 or AOCS Cd 3-25

Refractometry

II

Saponification value

Titrimetry

I

Sterol composition and total sterols

COI/T.20/Doc. no. 30 | ISO 12228-2 or AOCS Ch 6-91 COl/T.20/Doc. no. 11 or ISO 15788-1 or AOCS Cd 26-96

Gas chromatography

II

Stigmastadienes

Gas chromatography

II

Stigmastadienes

ISO 15788-2

HPLC

III

Trans fatty acids content

COI/T.20/Doc no. 17 or ISO 15304 or AOCS Ch 2a-94

Gas chromatography of methyl esters

II

Unsaponifiable matter

ISO 3596 or ISO 18609 or AOCS Ca 6b-53 Gravimetry

I

Wax content

COI/T.20/Doc. no. 18 or AOCS Ch 8-02

Gas chromatography

II

Histamine

AOAC 977.13 AOAC 977.15

Fluorimetry

II

Fish and fishery products

Mercury

Flameless atomic absorption spectrophotometry

III

Fish and fishery products: canned products Fish and fishery products: canned products

Drained weight

Described in the Standard

Weighing

I

Net weight

Described in the Standard

Weighing

I

Sodium Chloride (chloride expressed as sodium chloride) AOAC 937.09

Titrimetry

II

Boiled Dried Salted Anchovies

Canned shrimps or prawns

Size, determination of

Described in the Standard

Number per 100 g

I I I

Fish Sauce Fish Sauce

total nitrogen

AOAC 940.25

digestion

amino acid nitrogen

AOAC 920.04 and AOAC 920.03

determining formaldehyde titration method subtracting by ammoniacal nitrogen (magnesium oxide method)