Seafood - compositional and chemical analysis, and authenticity testing

We offer a range of analysis relevant to the fish and seafood sector, including:

Species of origin / authenticity - for fresh and processed samples, based on numerous projects funded by members and Government, and drawing on a database of authentic fish standards.

Histamine detection - Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs provides a sampling plan for routine testing of histamine levels in fish species, particularly fish of the families Scombridae, Clupeidae, Engraulidae, Coryfenidae, Pomatomidae and Scrombresosidae.

Detection of added phosphates, sulphur dioxide, ice glaze, aqueous salt (salt/moisture) and total volatile nitrogen (TVN - an indicator of fish freshness)

Added colours in smoked fish - whether added intentionally or unwittingly (e.g. permitted colours, suspected fraudulent / illegal use of colours in processing or feed).

Allergen tests for fish (DNA based) and crustacea (ELISA based)

Discoloration - troubleshooting problems such as greening in tuna or red-spot in salmon. Compositional analysis including:

• Group two nutritional analysis - fat, protein, carbohydrate, energy, salt, sugar, fatty acids and fibre
• Fatty acid analysis - including omega 3 and omega 6 fatty acid analysis as part of food compositional analysis services.
• Recipe based calculations of nutritional composition.

Contact: info@campden.co.uk