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An improved method based on gas chromatography for determining the amino acid composition of commercially produced fish-meal

✍ Scribed by Iain M. Moodie; Grant S. Collier; Jennifer A. Burger; Barbara C. Werb

Publisher
John Wiley and Sons
Year
1982
Tongue
English
Weight
563 KB
Volume
33
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The development and refinement of a technique, based on gas chromatography, for the amino acid analysis of fish‐meal are described. Emphasis is placed on streamlining the procedure to facilitate handling samples on a routine basis. Experiments are described from which data are assessed for precision. Results from these experiments confirm that the hydrolysis step contributes significantly to the reduced precision encountered in this type of analysis.

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