VALIDATION-STUDY OF A NEW METHOD FOR THE DETERMINATION OF FAT-CONTENT[BUCHI B-815 B-820] AND COMPARISON WITH THE OFFICIALLY APPROVED METHOD ACCORDING TO PARAGRAPH-35 LMBG/

In 1994, the Swiss firm BUCHI Laboratoriumstechnik GmbH (Flawil) intro duced a novel apparatus, the B-815/B-820 designed for the determinatio n of fat content in foodstuffs. The technique is based on gas-chromato graphic determination of fatty acids, which represents a physiological ly oriented concept of nutritional fat content. To test the efficiency of this method on food products, a validation study was performed usi ng the new method on samples of finely chopped sausage of varying fat contents. In addition, and within the framework of a comparative study of different methods, 68 meat products from divers technological grou ps were examined. The officially approved method according to paragrap h 35 LMBG served as reference method. The validation study demonstrate d that the new method provides and adequately precision, as demanded b y the Horwitz equation for reproducibility. (???) Precision decreased with diminishing fat concentrations. Trueness (normalization) (???) wa s slightly greater than 100%, based on the officially approved method used for the validation and for meat products with fat contents of pra ctical relevance. Trueness, however, increased in samples with fat con centrations below 10%. Furthermore, the validated method was shown to be an efficient and rapid technique for the determination of fat conte nts, particularly when high turnover rates and continuous testing are of highest priority.