Our Inspection Services
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The samples are transferred into a water bath and kept immersed by hand. The product may be carefully agitated, till no more glaze can be felt by the finger-tips on the surface of the product: change from slippery to rough. Needed time, depending on size,shape and glaze content of the product, 10 to 60 sec. (and more in case of higher glaze contents or if frozen together). Remove adhering water by the use of paper towel (without pressure) and weight the product in a tared pan. TWO ADJUSTMENTS NEEDED: 1- Several international methods impose to use a "gentle spray of cold water" to remove the glazing on IQF product. This method goes against the law of physics as the 'gentle spray of cold water' will instead increase the glazing if done in proper condition. Inspection must be carried in correct condition and therefore adjusting the 'strength' or the 'temperature' of this gentle spray of cold water is not a correct option. The best way is to go around this norm and dip the product into a water bath and kept it immersed by hand until no more glaze can be felt by the finger-tips on the surface of the product. 2- Several international methods impose to use a "incline sieve at angle of 17-20° to facilitate drainage and drain exactly for 2 mn (or 3 mn according to the method)" instead of a towel or paper towel to remove the adhering water. -> Theoretically this method is not consistent because if the control is done in proper condition a proportion of the adhering water will refreeze on the product. This proportion will depend on several external factors which are difficult to control as for example the temperature of the frozen product and of the room, the shape of the product and the irregularity of its surface. Using a paper towel to remove the adhering water, as recommended by OFCO, is a more 'visible' external factors but with less impact on the result. -> Practically using an inclined sieve is simpler than OFCO Method on a small number of sample/product controlled. But as soon as the number of sample/product to be controlled increased, the risk of errors increases as well therefore affect the reliability of the result. Therefore, this method is theoretically not consistent and practically risky. OFCO ALTERNATIVE METHODS 1- Using a "gentle spray of cold water to remove the glazing " is not an option as it is physically not possible. OFCO is an independent third party inspection: We follow international norms and standards for our inspections but we do not have the obligation to lie about following or pretending to follow norms that are not applicable or not efficient. We still remain open for any discussion and possible way to improve our inspection method and our services in general. 2- Using a "incline sieve at angle of 17-20° to facilitate drainage" is possible and OFCO can follow this method if requested by our client with his/her understanding that the "gentle spray of cold water to remove the glazing" is anyway not an option. Observation: In my opinion, the only reason to follow this method is just to follow blindly some international norms because the consistency of this method is less than 'using a paper towel' and the risk of errors are much bigger. Also considering that the previous step of those international norms which is 'using a gentle spray of cold water to remove the glazing' can't be followed, the international norms will be followed only partially and therefore not respected anyway. Remark: Codex alimentarius does not impose this method. 3- Instead of measuring the net-weight on deglazed product, there is possibility to measure the net-weight on defrosted product. This method is not recommended but OFCO can apply it on Pangasius fillet. OFCO will follow this method only if requested by our client and with his/her understanding of the limit of the method. Interest of the method: The added water on Pangasius fillet can go over 50% of the final weight (usually from 30 to 45%) and therefore it is an important part of the product we inspect. The classical control of the net weight (# deglazed method) do not consider how the muscle of the fillet retain the water. The 'defrosted method' will take in consideration the water release right away by the muscle after defrosting and according to the additive used, the variation can be significant. This method is more understandable for most of the final consumers and that is what they expect. limit of the method: We do not recommend any more this method because the external factors are very difficult to control and the consistency of the method is much less than the deglazed method. Also, this method is far from international norm. NET WEIGHT RESULT & INTERPRETATION I didn't find in any publications a statistically correct interpretation of net weight result and its tolerance. OFCO gives some guidance to buyers and to suppliers who are interested. This guidance does not have value of absolute and in anyway, the decision to accept or reject a consignment remains the decision of the buyers and the tolerances imposed by him/her. Buyers are invited to share those tolerances with the suppliers and with OFCO.