INSIBIO 05451
INSTITUTO SUPERIOR DE INVESTIGACIONES BIOLOGICAS
Unidad Ejecutora - UE
artículos
Título:
Validation of a sampling plan to generate food composition data
Autor/es:
SAMMÁN N.; GIMENEZ, M; BASSETT, N; LOBO, M.; MARCOLERI, M
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2015
ISSN:
0308-8146
Resumen:
A methodology todevelop systematic plans for food sampling was proposed. Long life whole and skimmedmilk, and sunflower oil were selected to validate the methodology in Argentina.Fatty acid profile in all foods, proximal composition, and calcium?s content inmilk were determined with AOAC methods. The number of samples (n) wascalculated applying Cochran?s formula with variation coefficients 612% and anestimate error (r) maximum permissible 65% for calcium content in milks and unsaturatedfatty acids in oil. n were 9, 11 and 21 for long life whole and skimmed milk,and sunflower oil respectively. Sample units were randomly collected fromproduction sites and sent to labs. Calculated r with experimental data was 610%,indicating high accuracy in the determination of analyte content of greatervariability and reliability of the proposed sampling plan. The methodology isan adequate and useful tool to develop sampling plans for food compositionanalysis.
