AOAC Official Method 938.08 Ash of Seafood
First Action 1938
Final Action
Dry test portion containing ca 2 g dry material and proceed as in 900.02A or B (see 44.1.05), using temperature 550°C. If material contains large amount of fat, make preliminary ashing at low enough temperature to allow smoking off of fat without burning.
References: JAOAC 21, 85(1938); 23, 589(1940).
