TECHNICAL MANUAL DISTELL FISH FATMETER
Contents
1. 27 EAE E EE E E A E E E E E A 27 COn ISTON seme E E ETNA TONNE E A EAO OA E 27 Applicauon Data Sheet S oriri nEn EE AET EE OET EEE E EEEE E EE 28 E7010 51112 A E PT P I E A O E A E A E A sn M 28 NG gh EEEE EE EE AE EEE AAEE Tn gender ame E AEE I dai E 28 ABBUGOHDE Data Sheet O eeii T ao a EE TNT Ren AEE BEI EOE E E E EAE ER ON ME 29 CON N a no a E EG E E D OR a A E 29 COn USON NR T o E m A er O EE 29 BERNER Data SPECI Ternir aa e AE A A FN A RE ME RED M MM EE OER 30 COMMENDS ecg ee ett ee Westar ert E E E E E E E dea ne ee ene 30 delirio 30 Application Pie ront d ME eee ad COMMEN MEE LU LR TUR 31 Conclusion ce aset rrr dk semet pc oeaancntaiempbebasednvupantis bel dete benranemionweisneoascdsianesnuytebseievebesadesoeeynewietneasetnaeereeinil 31 Application Data Sheet 9 MM WRAP eS om Itt OPEP EPNUS 32 Esp p LC MN NR 32 dese C NN UE pH PER NUR 32 Application Data Sheet TO ER T rC 33 COMMEN PTT dT P 33 Con ED ee ae on ee eee ene MEUM MOM EMEN UIN eee ee eee eee MU FM MEE 33 Applicaton Data Sheet Tienenie ea AET E tees T E O ETORO ORE EEO NOES 34 COMMENTS M EE EEEE ET 34 CORCIU O eTEN ETIEN ANTO EAEN AEN TIAN REN 34 Trading Terms and Warranties oeidierdkudniuo e ied vii EU ESPERE vNI DG QUIFII V IN DEO OR FpYRDK URL SPERO PSY EEAY MIN ObUDUN 35 Terms and Conditions of Order Acceptance v i adicto na VRPAM aua MEGRAEAMR PAN RIA Va ARA RADAR RUM MR LAE REA A2. 0 5 0 6 20 25 Bligh and Dyer Comments The correlation obtained with this method was good despite the fact that the standard procedure was not followed Improvements gained by averaging 8 x 8 samples were lost by using the Bligh and Dyer method for fat measurement This method is known to correlate poorly with Fosslet Chemical Method Conclusion As Distell has correlated their calibrations against Fosslet Method then best comparison is gained by using Fosslet Method during Laboratory analysis DIS TT eLL cow Fish Fatmeter Technical Manual Page 29 Application Data Sheet 6 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Herring DATA SOURCE Torry Research Station UK Ministry of Agriculture Fisheries and Food SAMPLING METHOD One measurement made just above and parallel to the lateral line on each fish Distell s measurement methodology for HERRING 1 Please refer to the relevant calibration chart for further details Fosslet analysis on correctly prepared 2x trimmed fillets STATISTICS Number of fish 137 Maximum lipid content Fosslet 21 596 Minimum lipid content Fosslet 0 1696 Regression equation y a bx a 0 069 b 0 984 Correlation coefficient r 0 955 Standard error 1 87 Comparison of Fosslet and Distell M ethods of Lipid M easurement Fosslet Comments The correlation obtained with this method was very high despite the fact that the sta
3. Firstly cut off the head and remove the gut Then remove the skin ALL of the remainder of the fish including bones fins flesh etc are utilised for the chemical analysis All four prepared carcasses are minced in the blender for approximately two minutes This procedure normally produces more mince than is required for the Foss Let determination If the mince has been stored for any length of time it should be thoroughly mixed before extracting the sample for the Foss Let This is particularly important with fish of known high fat oil content since the oil will tend to separate from the solid material of the mince The mean value of the fat content of the mince of the four fish is then compared to the mean value of the fat content derived from the Fatmeter readings Salmon amp Trout Adult salmon and trout are relatively large fish Before taking Fatmeter readings the fish should first be wiped to remove any slime or excess water The Fatmeter sensor head is then applied to the skin of the intact fish on each side just above and parallel to the lateral line at the positions indicated in your calibration chart Where the fish is between 100 500g four fish should be chosen at random from a batch Fatmeter readings are then taken from both sides of each of the four fish The Fatmeter will then display the average fat content of the fish tested Where the fish size is in excess of 500g each fish should be measured individually with
4. for example then you should choose slot 2 or 3 unless you d rather overwrite the calibration in slot 1 You can now save the Data in two formats For uploading your custom calibration to the meter using the DMS save as a Distell Calibration File DCF The uploading process is discussed in the next section For exporting to a spreadsheet or database save as a Comma Separated Value file CSV In this form the data is presented as a series of 1000 discrete data points that reflects the measurement range of the meter Note that the best fit type is best left at Exponential for a natural calibration DIS TT eLL cow Fish Fatmeter Technical Manual Page 10 Uploading Calibrations to the Meter Programming a meter with a new calibration setting Note a more comprehensive guide on uploading calibrations is available on our website at http www distell com downloads UploadingCalibrations pdf Your meter is shipped with several calibrations pre installed but if you have purchased an additional calibration or you have created a custom calibration then this option allows you to upload it to your meter Note each calibration is unique to a specific meter because it has been tuned to the exact electronic profile of the sensor in the meter You can upload a calibration to a different meter but it will not give accurate results To upload a calibration to your meter proceed as follows In the DMS e Open the DMS select the File menu
5. then Upload Calibrations o Locate the Custom Calibration file that you wish to upload This should h DCF file exten inii aun ave a ile extension CitwageICabratonDemode SS C storage CalibrationDemo dcf Browse You can use the Browse Bow Load file button to help you find the file Once you have the filename click Load to open the calibration file RESEARCH 1 v B MACKEREL 2 v SARDINE 2 o The third step is to choose v SPRAT 2 which individual calibrations from the file that you wish to upload to the meter The file may contain more than one calibration so only tick the calibrations that you wish uploaded at this time Important note You should check the version of the firmware that is on your meter this is shown when the meter is switched on Fatmeters with version 2 6 firmware or higher and Freshness meters with version 1 08 firmware or higher can upload multiple calibrations at once but meters with older firmware can only upload one calibration at a time For these older meters only the first ticked calibration will be uploaded even though the DMS will look like it is uploading all of the ticked calibrations To upload multiple calibrations to the older meters you will need to go through this process once for each calibration It is best to tick only one calibration each time The newer firmware will upload multiple calibrations in one operation In the meter Once you have se
6. ROREF ITE DAPU ERU E VIP DAD BAD RUSO Ced pII B HERD MEL eL BUR E ARES DNI ER 22 Hardware OE UE ae tU dE VD tra ME ice i aU UPC M ME fM EM 22 Declaration oT CORFOCINILY isses pi HERR EFE MS REMEREES PR EPOR eneee PARERE Eea e EEEL rE rE aE RE SEPELE ER CEPAS 23 The Products covereg DY this DECIUFOLIBIN a eiaeblxico A DANH PEREERKUERRE DD UAM IRR DU FREUE BUR PU MR UHME DRM E AREB UMP CRAS DARE AREE URNA 23 Directives Gnd Standards To which these Products Confor M sexes sereseresxceensisnseacstanceavtevicaatiexteewbiaviniavianteaediseenieeeeieets 23 hares erase IGNI M NAMEN a een dee 23 SETKO ET E E E EEE E E P E Vests es E T E E T A E E 23 Application Data SUSE sisvnvenicesvossvcxsnonssosawesstsnesoransaeerantnersnanenavensnenuvousmeasuaeenmeateanammeaneenennenness 24 Applica on DALO S NEET Loaren E E E E EE E T UE A E E 24 DISTeELL com Fish Fatmeter Technical Manual Page 3 erai M Imre 24 COMENSON MINI RES 24 Application Data Sheet UL emen buntgnt RUP CUEUSNIDUREPINUERDDMANPERKERGIEOHEDQAURFATPRUEL ER UDENDIEDNEUN RU OK ERU ONERE RDUMA EP ETE POR FED CE UNI DICTU 25 COM i14 ee ce aici dca eu ER rdc RETE 25 Een cepa PERDRE EE Br STURN RCAC REM VERD nid Mn 25 Application Dala SNeet S dep Eph NOD DPUPFRUN E EEE RE PIPER IN ROME RIED PER De RUV d Fl RDUM RESP ROR sa PEU S Db Xp REF PO RM VIA LR p ERES 26 SEL T E T EO Um mmc ETE 26 Conc USON esata EH RON MENU OmU MM NUMINE TUUM Mt M MM 26 PRO SGT A M T
7. This is normally between 20 and 30 fish depending on size The mean Fatmeter reading is then taken for each batch The fish then have head and tail removed are split and gutted and the butterfly fillets so formed in each batch are minced together in a blender Thorough mixing is mandatory if a truly homogeneous sample is to be presented to the Foss Let This is especially true if the samples are to be stored since in high oil content fish some separation of oil will occur After completion of Foss Let analysis the average of the results should be directly comparable with the average of the results achieved using the Fatmeter Small eels For large eel samples you should refer to the calibration charts for EEL 1 and EEL 2 Select four small eels of similar size and weight at random from a batch Wipe off any excess slime or water from the skin then take one reading on each side of the fish The instrument sensor head is placed on the skin of the intact fish just behind the vent anal outlet along the middle line Please ensure that the sensor head is in good contact with the body of the fish not easy with small eels Take the eight readings with the Fatmeter The resulting average should accurately reflect the overall fat oil content of the four small eels used for the test To accurately compare the Fatmeter results to Fosslet laboratory analysis requires that you carefully follow our procedures in the preparation of the fish samples
8. out in this User Manual and calibration charts Take care that e The sensor head is fully in contact with the sample or specimen prior to taking a reading and not at an angle to the surface If the sensor head is not fully in contact with the fish then the Fatmeter may display an erroneous high reading e The sensor head is clean and no excess oil or water is present e The sensor head is not removed from the fish before releasing the Read Yes button Samples specimens Where possible follow diligently the guidelines within the User Manual It is possible to use the Fatmeter on fish species other than those for which the instrument is calibrated and in different ways however the results obtained will not necessarily be accurate They should allow however reproducible results that may be used as a basis for calibration or measurement Where wholly consistent results are required then the procedures as laid down in the calibration charts supplied must be adhered to or in the case of a different fish species a specific calibration obtained from Distell Please ensure that e The specimen sample has been prepared as per guidelines e Any excess surface slime water or oil on the skin of the fish should be lightly removed by wiping off the excess by hand There is no need to completely dry the specimen sample e The specimen sample is not dehydrated As the Fatmeter is actually measuring the water content as part of the measuremen
9. 6 Comparison of Fosslet and Distell M ethods for Lipid M easurement Fosslet Comments Although the correct measurement method was used for the Fatmeter readings the Fosslet analysis was carried out on a section taken from below the dorsal fin Distell s Salmon 1 calibration is representative of the 2x trimmed fillets of the fish and using only the section under the dorsal results for the laboratory analysis results in a poor correlation between the Fatmeter and laboratory analysis Conclusion Always follow Distell s recommended calibration methodology rigorously if you wish to achieve a high correlation with laboratory analysis YVISTeUL com Fish Fatmeter Technical Manual Page 26 Application Data Sheet 3 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Atlantic Salmon DATA SOURCE Major UK fish processor SAMPLING METHOD Four measurements made on each side of the fish at points directly beneath the dorsal fin Mowi Section using Distell s measurement methodology for SALMON 2 Please refer to the relevant calibration chart for further details Fosslet analysis on correctly prepared Mowi Section STATISTICS Number of fish 97 Maximum lipid content Fosslet 12 2 Minimum lipid content Fosslet 3 8 Regression equation y a bx a 0 066 b 1 038 y is Fatmeter result x is Fosslet Correlation coefficient r 0 878 Standard error 0 964 Comparison of Fossl
10. 6 1 2006 EN CISPR 11 2003 Class B EEC EN IEC61000 3 2 2006 EN55011 1998 A1 1999 A2 2002 Class B EEC EN IEC61000 3 3 2002 EN IEC61000 4 2 1995 A1 A2 EEC EN IEC61000 4 3 2002 A1 EN61000 4 4 2004 EEC EN IEC61000 4 5 1995 1 EN IEC61000 4 6 1996 A1 EEC EN IEC61000 4 11 2004 FCC CFR47 2005 Part 15 Sub Part B Class B US Federal code of regulations Consisting of Clause 15 107 Clause 15 109 VCCI Agreement of VCCI 2006 4 Class B In conformance with Table 4 2 Table 4 6 DATE OF ISSUE 1 December 2000 updated 1 July 2008 YEAR CE MARKING FIRST AFFIXED 2000 X r eee David T Fulton Proprietor amp General Manager Distell com Old Levenseat Fauldhouse West Lothian Scotland UK YVISTeUL com Fish Fatmeter Technical Manual Page 24 Application Data Sheets Application Data Sheet 1 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Atlantic Salmon DATA SOURCE Major UK fish processor SAMPLING METHOD Four measurements made on each side of the fish above the lateral line using Distell s measurement methodology for SALMON 1 Please refer to the relevant calibration chart for further details Fosslet analysis on the trimmed section taken from below the dorsal fin STATISTICS Number of fish 97 Maximum lipid content Fosslet 12 2 Minimum lipid content Fosslet 3 8 Regression equation y a bx a 0 704 b 0 906 y is Fatmeter resul
11. IMEE acento eee ee MORI eet eas 13 SIMONE T Oae E EEE 13 HOPVBB s cnet EDU ianea a a aaa aaea aaa a RS 14 Mic CAPIT T TUE DD ER 14 Factos TENDU OS S aean EE TE ETEO E one eevee E O ARR nnn mente 14 Bcc RCM T M X tanwenirabans 15 Samples Rd s LECTEUR 15 Measurement recommend AG INS as corta MO dv RAR VET OO RUNE aiden bitte ails eck TOONA ME ERU PARE VAM CURED dERU 15 Fish Fat Analysis AIC US oosesnsenc s de A mone REV DH EM IE EIMESM reo err ER EON KIPEE UK a NOH EIUS FNDEEHM ENOO ETES 20 THE Mowi Section Atlantic SO MIOE isse eepeiazese pattern ob kat Ft REDEREE RENE FEVEUERT FEPEXEREFAREAENES EE IENUR E UERF EE CARO I POE RENE FERE FRU ERES 20 Ihe Norwegian Quality Cut Atlantic Salmon asseris au ret ERR rre FR o eter tie bEyH EX EERXE SER EE HAE DIET ER PRRXH MR EE FR AER TEE Ero Fin FPEM AS 20 Step Dus PIOS E o cuts aA EAHA AAA AL AAA 20 ais qe qr 20 jc RU med H P 20 Technical Specifications avere iba rFO Sb rFE IER ra ERE beren RE REEF RE PYRePEM PS FRE FREE PER ERU R P UREM REPRE N PR PRRERFREPEM ERE 22 SENS ON ed T bon dean uae 22 DEUS SE HUMINFERREFHEERUM NE E EEE ERERURFDR DAE HEN E E E E RE AUE AUR PORRO FER DARE ERRP ER PA CHE eed teen 22 Sensor ENCIOSUT E ainarra re RE PEPABLIE ADV FREUD PES LR
12. JIS T CULUL cowv TECHNICAL MANUAL DISTELL FISH FATMETER Model FFM 992 small sensor Model FFM 692 large sensor CE DISTELL Com December 2010 Version 2 7 for use with v2 firmware Contents Inidgere Uie ola Eee C CEDE Oa 4 Creating Custom CallBraliofis ori oisi poH A E UAE PUR ERIRUR storie rr ravon PROP ep od ME ora PER EIS OF M UPIP PE NEOR SCE ANE 5 Me eas rement e EOD s tevitHaxioubrabouobtbdtnabutasse pk Gu budibd Radial dip PIU E SMRnE TTE REE pua bR 5 Selecting you prod ct samples caricature eter ARENA Kona eee 5 Measurement of samples using the MCUEN wvesicecassanvnsarsesiasavesasasanesaseesetasesesbeasesnnenaderersegte abeneiedexeedersvesatecnenenecseeeieenns 6 BE VIEW L ipncaxidinreSopr ipe Sn vins DhrUU pO anaana I UNT ur i ea ia EK UR MUN UM RUM aS NI IUE SESE UD X M Sdn aoe aap ta ERR MDC HUIUS 6 Procedir e Soci aig gates a UM Ric NEM HR MEE TIE MM M I UDIN is wah MINIMI EIN MED MM M M bM DE 6 Once vou have measured all OF the samible6 san davis v der EVERREVEESEREV ES PEHTUMIR VEI PEE ERR N a r aE REE E ENa EUM PME 6 Laboratory analysis ar sample Smoar onanan ORRRERERRR PURA MEN AUURURREREREHER ERAN R HRERERO renee E AUR RR FAR E OAOA 6 Hu re W Ri dolce em IT TT Puy E a a 6 TPR pee rae em tech ge gt Eoaange di DR M eter OT MINIME NIMM dM erent ME MUEVE 6 Information required from the laboratory ANALYSIS issicensasdcsnsroosssereecssceenanesnanesdssnsvessdeennensieeevess E eaa YR Rana bd Fe
13. RUM abuse RUM reae EAE 35 BITE E oot usta UK MU DU DIB ER ANTA tanta EUR DIM PRO URS EUREN E MUR UD A eto UMP n DOM E A 35 aE HR 35 Terms Peg d p M NRK 35 Terms and Conditions of Sale ripae p EI PERS ag eect eam ic M ria eae eee e a cont eben M bate en eae ed eeu amen ea wei An Uu GR R US 35 oes TES aectt mi ddp ee eee ERA Annee COCO EUR MEUM aT TTT av POT TAT RC Aen Cov er ater an Ty Mdb mT ME 35 REK See ney ses EINMAL MES AME MEN MEN COMME DE 35 kr E E E E E A EE EE A E R E A A E 35 RORUL DIS sese rani de Ea EE E T E E NE E E an een EOE A NETIA OE DT EE 35 Giability for Lossor c TD Cree 35 Terms and Conditions of After Sales Witsfity uus caicisscsirarcneagascviesadiannnasnduenadiasareadsddnansiltawseadacianesthaamnadtdwaraalaaans 36 Contact BT i e ck ene Seen eee ese Sree ene een ee een esar EE C M ME LAE A C EIE i EM S E LI ok 37 DIS TT eLL cow Fish Fatmeter Technical Manual Page 4 Introduction This Technical Manual is intended to accompany the User Manual that is included with the Distell Fatmeter It has been written to cover some of the more advanced ways in which the Fatmeter can be used as well as to provide some information in the comparison between the Fatmeter and other laboratory methods The information here is not expected to be of particular interest to most Fatmeter users and is aimed at
14. al Page 16 Calibration SALMON 1 Represents Fat content of 2 x Trimmed Fillets without skin Species Atlantic Salmon Salmo salar Sample Whole fish skin on 1 Selection amp Preparation Select one fish Wipe excess water from the surface of the fish but do not dry 2 Take readings Place the instrument head firmly on the fish at the positions shown below and take four readings 1 amp 2 Cover the area from 3 Directly below the 4 Midway between the the head to the dorsal fin dorsal fin dorsal and adipose fins overlap if necessary e To ensure accurate measurements keep the read button pressed until the reading is stable Once the reading is stable release the read button It is important that you release the read button before removing the sensor from the fish e When four readings have been taken turn the fish over and repeat on the other side 3 What do these results represent After eight readings the readout shows the average fat content of the trimmed fillets of this fish subject to standard trimming techniques excluding head tail fins skin belly cavity and fat deposits at dorsal and anal fins YVISTeLL com Fish Fatmeter Technical Manual Page 17 Calibration SALMON 1 Represents Fat content of 2 x Trimmed Fillets without skin Species Atlantic Salmon Salmo salar Preparation of samples It is very important that the laboratory analysis is done correctly and truly repres
15. and the measurement method was designed to be optimal for the fish shape and size Both these factors explain the low value of b Conclusion Distell has since developed a calibration for Sea Bass and the optimum methodology as described in the User Manual will allow a high correlation between Fatmeter and laboratory method DIS TT eLL cow Fish Fatmeter Technical Manual Page 32 Application Data Sheet 9 TITLE Comparison of Distell Fatmeter and Soxhlet methods of lipid analysis PRODUCT Sea bass trimmed fillets DATA SOURCE IFREMER Nantes SAMPLING METHOD Three uncalibrated measurements made along the length of the fish both sides above the lateral line using the SALMON 1 calibration at the following points e just behind the gills e directly beneath the dorsal fin e directly behind the dorsal fin Not using Distell methodology Soxhlet analysis carried out on 2x untrimmed fillets STATISTICS Number of fish 29 Maximum lipid content Soxlet 16 696 Minimum lipid content Soxlet 2 496 Regression equation y a bx a 1 818 b 0 675 y is Fatmeter result x is Fosslet Correlation coefficient r 0 82 Standard error 1 72 Comparison of Distell and Soxhlet methods of Lipid Measurement Comments The data here was obtained on Sea Bass for which the meter had not been calibrated They were also obtained in a manner that was not the recommended procedure for any species This was because of the fact tha
16. correlation achieved is highly dependent upon the smoking and salting regimes of the individual processor Each processor is likely to have a different smoking and salting technique which could result in poor correlation between Fatmeter and laboratory results in some Cases YVISTeUL com Fish Fatmeter Technical Manual Page 34 Application Data Sheet 11 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Bluefin Tuna DATA SOURCE Distell SAMPLING METHOD Four fillets cut from each of four fish from the central section of the fish and eight readings taken on each section Distell s measurement methodology for BLUEFIN 1 Please refer to the relevant calibration chart for further details Fosslet analysis carried out using all four fillets STATISTICS Number of samples 16 Maximum lipid contents Fosslet 12 8 Minimum lipid content Fosslet 1 6 Regression equation y a bx a 0 177 b 0 964 y is Fatmeter result x is Soxlet Coefficient correlation r 0 892 Standard error 1573 Comparison of Distell and Fosslet methods of lipid measurement Comments The samples were collected from fish between 5 10 Kg in weight with the Fatmeter measurements taken through the skin Conclusion Fatmeter Measurements on whole tuna carcass can be affected by the skin thickness and bone platelets With the larger tuna fish great care is necessary to ensure that meter readings are taken
17. ctly under the dorsal fin However where larger mackerel e g above 500g are being measured and assessed with the Fatmeter then four fish of equal size should be used A measurement should be taken from both sides of these larger mackerel samples We have found that there can be up to 8 difference from one side to the other of a large mackerel Having taken the eight readings with the Fatmeter the resultant average should accurately reflect the overall fat oil content of the four mackerel used for the test With mackerel it has been found necessary to remove the skin prior to blending This can be done more easily than with herring although care is still required to make certain that all the flesh is retained on the fillet The problem of oil separating from the mince is more acute than is the case with herring because of the higher values of oil content commonly encountered Thorough mixing is mandatory if a truly homogeneous Foss Let sample is to be presented As with herring the mean value of fat content obtained from the eight fish using the Foss Let is compared to the mean value of fat content derived from the Fatmeter readings taken on the same eight fish Factors affecting results The results obtained with the Fish Fatmeter can be affected by various factors DIS TT eLL cow Fish Fatmeter Technical Manual Page 15 Operator The operator of the equipment must use the instrument in a consistent manner and follow the guidelines set
18. e following steps should be followed 1 The first stage is to locate the DCF file containing the Reference Calibration For RESEARCH 1 this file should be on the CD you received with your meter under the file reference Calibration Module For some older units however this file was not available so please get in touch with Distell to obtain it Click on the Browse button to navigate to the file then click Load to 1 Locate reference calibration load the reference calibration data a Browse from the file Alternatively you can drag the file from the Windows 2 Choose reference calibration desktop or a file explorer window and drop it on the Create Custom Calibration window 2 The second stage is to select the reference calibration you wish to use The DCF file in stage 1 may contain multiple calibrations though only those used in the Fatmeter s Research menu are able to be used for this Select the appropriate calibration from the drop down list and the DMS will use this file as your Reference Calibration for calculating new custom calibration You must choose the calibration setting that was used to take the measurements typically this will be RESEARCH 1 3 Using the table enter the values for Reference Dataset in left hand column and Analysis Dataset in right hand column for each pair of samples The data is checked after each entry and any errors in the data will be highlighted in differen
19. ed To create a custom calibration for more than one meter use each meter s individual reference calibration along with the same reference and analysis datasets Components required for a custom calibration A Custom Calibration for your Fatmeter is produced from combining the following datasets e The Reference Calibration for your Meter RESEARCH 1 e The Reference Dataset Fatmeter values of sample product produced using the reference calibration e The Analysis Dataset Laboratory values of sample product Creating a custom calibration Each meter is shipped with the following calibration settings YVISTeLL com Fish Fatmeter Technical Manual Page 8 Product settings e A minimum of four standard product calibrations Research settings o One research calibration known as RESEARCH 1 and which is used for reference when creating your own custom calibrations o Five vacant slots for installing custom calibrations These slots are pre programmed with Fish 1 to Fish 5 but these calibrations do not contain valid data The data that makes up these product datasets is called a calibration The DMS provides the capability to create a new calibration and upload the calibration into one of the five vacant slots in the research group The process of creating a custom calibration in the DMS follows To begin select Create Custom Calibration from the File menu in the DMS This will open the Custom Calibration Data window Th
20. ed manner This type of sampling is referred to as Norwegian Quality Cut and is used for measurement in conformity with NS 9402 Atlantic Salmon measurement of colour and fat The Norwegian Quality Cut consists of a biological cut section delimited by the distinguishing marks of the anatomy of the fish In practice the biological section is removed from the gutted fish The cut is to be delimited at the front by the rear edge of the dorsal fin and at the back by the anal orifice see illustrations overleaf Step by Step Procedure Place the gutted fish on a firm surface and use a sharp knife so that the cuts are clean and straight Front Cut o place the knife against the base of the rear edge of the dorsal fin e place the cutting edge of the knife blade vertically in relation to the line on the side of the fish e cut straight downwards Rear Cut e place the knife over the anal orifice e place the cutting edge of the knife vertically in relation to the line on the side of the fish e cut straight downwards DISTEGLL com Fish Fatmeter Technical Manual Page 21 Material excluded from Section Sample DIS TT eL L cow Technical Specifications Fish Fatmeter Technical Manual Page 22 Sensor Type Microwave Frequency Microwave Power Microstrip transmission line 2 0 GHz 20 MHz 2 milliwatts Materials Stainless steel PTFE Display Type LCD 2 lines x 12 characters FFM 692 LCD 2 lines x 16 charac
21. eight readings taken four on each side of the fish The measurement sites should be carefully selected as per instructions in this manual The fish are then filleted the belly walls removed and the excess dorsal fat deposit also removed The skin is peeled off care being taken that no flesh is removed with the skin The remaining fillets of the fish are then minced together in a blender for approximately two minutes If the mince has been stored for any length of time it should be thoroughly mixed before extracting the sample for the Foss Let This DI amp STITeuL cow Fish Fatmeter Technical Manual Page 14 is particularly important with fish of known high fat oil content since the oil will tend to separate from the solid material of the mince The mean value of the fat content of the mince of the fish is then compared to the mean value of the fat content derived from the Fatmeter readings Herring When measuring small fish e g below 500g eight fish are selected at random from a batch Remove excess water from the skin of the fish and Fatmeter readings obtained from one side of each fish The instrument sensor head is placed on the skin of the intact fish just under the dorsal fin and above the lateral line parallel to the backbone on the thickest part of the fish as per calibration chart for HERRING 1 Please take care to keep the central conductor of the sensor head away from the belly cavity and above the strip of brown flesh w
22. enough minced material in case a duplicate Foss Let measurement is required so that a sample of at least a 100g in weight is desirable It is also good practice to carry out triplicate Foss Let measurements on each filtrate Any contamination of the filtrate or of the Foss Let itself will then be immediately apparent Preparation amp measurement of fish samples Sprat Sardines Pilchards amp Anchovy Because of the small size of sprats the sampling procedure is different to that of other fish such as herring or mackerel It is necessary to calibrate using larger numbers of fish and interpret the results as a batch average batch mean Before taking Fatmeter readings the fish should first be lightly cleaned of any slime or excess water We recommend that Fatmeter readings are taken utilising a single reading on each of a large number of fish The Fatmeter measuring head is then applied to the skin of the intact fish at the recommended position as indicated in the calibration chart for the fish being measured Groups of fish are selected using the Fatmeter to lie within the following indicated range of fat oil content 13 7 to 15 1 15 2 to 16 8 16 9 to 18 7 18 8 to 20 996 21 0 to 23 396 23 496 and over YVISTeLL com Fish Fatmeter Technical Manual Page 13 The increasing size of these ranges is due to the logarithmic nature of the instrument s response Sufficient numbers of fish are taken in each range to fill a 600ml beaker
23. ents ALL of the trimmed fillets as represented by the Fatmeter measurements Please prepare the samples for analysis as follows e Fillet the fish taking care to retain all flesh as part of the sample e Remove excess fat from belly walls and the excess fat at the top of the dorsal region and in the belly region e Remove any fins and skin taking care that no flesh is removed with the skin e Mince both fillets in a blender for 2 minutes 3 Always ensure that the mince is thoroughly mixed This is especially important if the mince has been allowed to stand for some time 9 3 Analyse with the method of your choice Please note the Fatmeter has been calibrated against Fosslet Chemical Analysis an AOAC recognised method and will give the best correlation with the Fatmeter results VISTeLL com Fish Fatmeter Technical Manual Page 18 Calibration HERRING 2 Represents Fat content of whole carcass inc belly cavity and fish roe Species Atlantic North Sea Herring Clupea harengus Sample Whole fish skin on 1 Selection amp Preparation Select four small fish or two large fish of similar size and weight Wipe excess water from the surface of the fish but do not dry 2 Take readings Place the instrument head firmly on the fish at the positions shown below and take two readings Take one reading above the axis line and one below o To ensure accurate measurements keep the read button pressed until t
24. et and Distell M ethods for Lipid Measurement 10 Fosslet 99 Comments The correct measurement method was used for the Fatmeter readings and the Fosslet analysis was carried out on the correctly prepared Mowi Section Distell s Salmon 2 calibration is representative of the Mowi Section of the fish and by preparing the proper sample for the laboratory analysis has resulted in a high correlation between the Fatmeter and laboratory analysis Conclusion Always follow Distell s recommended calibration methodology rigorously if you wish to achieve a high correlation with laboratory analysis DIS TT eLL cow Fish Fatmeter Technical Manual Page 27 Application Data Sheet 4 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Atlantic Salmon DATA SOURCE Torry Research Station SAMPLING METHOD Four measurements made along the length of the fish above the lateral line using Distell s measurement methodology for SALMON 1 Please refer to the relevant calibration chart for further details Fosslet analysis on correctly prepared 2x Trimmed Fillets STATISTICS Number of fish 22 Maximum lipid content Fosslet 11 496 Minimum lipid content Fosslet 0 1196 Regression equation y a bx a 0 297 b 1 06 y is Fatmeter result x is Fosslet Correlation coefficient r 0 915 Standard error 1 33 Comparison of Distell and Fosslet Methods for Lipid Measurement 10 Fosslet 96 Com
25. ference e Download your sample data from the meter and obtain a printout for reference as well as saving the data on the computer e If the laboratory analysis is not being carried out immediately store all the samples carefully to preserve their original condition The samples are now ready to send to laboratory for analysis by the method of your choice The laboratory results are referred to as the Analysis Dataset Laboratory analysis of samples It is important that the laboratory personnel are fully informed of your sample requirements Questions to consider are What portion of the sample do you wish to analyse What do you wish the analysis to represent In the case of a fish product e Is it the whole fish carcass e Is it the trimmed fillets of the fish Is it a defined section of the fish In the case of a meat product e Is it a standard 300 gm sample of minced product 3 8mm grind Is it a whole piece of meat DIS TITeuL cow Fish Fatmeter Technical Manual Page 7 Information required from the laboratory analysis e Fat content e Water content e Total solids e Calorific bio energetic values Once you have received the data from the laboratory match each laboratory sample value the Analysis Dataset with the corresponding Fatmeter sample value the Reference Dataset This will give you a list of paired results One way to retain this data is to create an extra column in the DMS Grid table and
26. from areas of the fish where skin thickness does not affect the measurements YVISTeELL com Fish Fatmeter Technical Manual Page 35 Trading Terms and Warranties In line with most manufacturers the products that we manufacture and sell are covered by a comprehensive warranty In order that all customers are fully aware of the terms and conditions of order acceptance terms of sale and after sales warranty we have summarised below our current terms for reference Terms and Conditions of Order Acceptance Orders An order received by Distell com hereinafter referred to as The Company is deemed to be an offer to purchase by the customer and subject to the conditions herein contained which will be deemed to be accepted by the customer upon delivery of the goods Prices The prices quoted are subject to stock availability and whilst every endeavour will be made to supply at quoted prices The Company reserve the right to revise prices at any time prior to delivery upon giving notice to the customer to that effect Terms of Payment Payment for goods is cash with order Payment for services is due on delivery or completion of services Any other terms of payment must be confirmed in writing from The Company prior to ordering goods and services The Company reserves the right to charge interest on overdue accounts at the monthly rate of 5 above base rate Terms and Conditions of Sale Retention of Title The ownership of any
27. gnised method and will give the best correlation with the Fatmeter results TEF IAN oad EY To 7 LPR em O y We cs Include belly cavity DIS TIT eL L cow Fish Fatmeter Technical Manual Page 20 Fish Fat Analysis Standards The Mowi Section Atlantic Salmon The Mowi Cut is accepted as a standard by a large section of the Salmon Processing Industry in Norway UK and throughout Europe It was first introduced by A S MOWI A s based in Bergen Norway A section is taken at the middle of the salmon below the dorsal fin Please refer to illustration below The fillet for analysis is taken from an area 5cm either side of the lateral line The skin is removed ensuring that all of the brown meat flesh is retained in the sample The Norwegian Quality Cut Atlantic Salmon This standard was drawn up by a committee appointed in the initiative of Norwegian Fish exporters and in collaboration with the Norwegian Standardisation Authorities The Committee consisted of representatives of the export industry feed manufacturers and the research community This standard specifies the procedure for taking samples for measurement of characteristics affecting the quality of Atlantic Salmon salmo salar Various fish quality measurement values such as colour and fat in salmon vary according to where on the fish the measurements are made This standard will ensure that sampling is carried out in an unambiguous and well defin
28. goods supplied by The Company shall remain vested in The Company until full payment has been received The customer shall be entitled to resell the goods or services only as agents of The Company and shall be bound to account to The Company therefore Risk All risks in relation to the goods will pass to the customer upon delivery to the customer or his agents Delivery Delivery shall be deemed to be effected when the goods have been delivered to the address agreed between the customer and The Company or when collected by or on behalf of the customer The Company will endeavour to deliver the goods without delay but shall not be liable for late delivery howsoever caused nor shall such failure be deemed to be in breach of any contract If for any reason the customer refuses delivery then without prejudice to any other rights due to The Company The Company reserves the right to treat the order as cancelled forthwith Returns No returns of goods or services supplied by The Company will be accepted without The Company s prior written consent Liability for Loss or Damage The Company does not accept liability for damage or partial loss of goods or services under the following circumstances e where there is a clear signed receipt of delivery to the customer DI amp STITeuL cow Fish Fatmeter Technical Manual Page 36 o where the customer has signed for receipt of goods marked as unexamined e where the customer fails to give no
29. he correlation coefficient is high the large standard error is a reflection of the presence of several outliers Conclusion Always follow Distell s recommended calibration methodology rigorously if you wish to achieve a high correlation with laboratory analysis DISTELL com Fish Fatmeter Technical Manual Page 31 Application Data Sheet 8 TITLE Comparison of Distell Fatmeter and Soxhlet methods of lipid analysis PRODUCT Sea Bass trimmed fillets DATA SOURCE IFREMER Nantes SAMPLING METHOD Three uncalibrated measurements made along the length of the fish both sides above the lateral line using the SALMON 1 calibration at the following points e just behind the gills e directly beneath the dorsal fin e directly behind the dorsal fin Not using Distell methodology Soxhlet analysis carried out on 2x trimmed fillets STATISTICS Number of fish 29 Maximum lipid content Soxlet 16 696 Minimum lipid content Soxlet 2 496 Regression equation y a bx a 0 234 b 0 783 y is Fatmeter result x is Fosslet Correlation coefficient r 0 80 Standard error 1 86 Comparison of Distell and Soxhlet methods of Lipid Measurement Soxhlet Comments The data here was obtained on Sea Bass for which the meter had not been calibrated They were also obtained in a manner that was not the recommended procedure for any species This was because of the fact that this was one of the first studies of this species
30. he reading is stable Once the reading is stable release the read button It is important that you release the read button before removing the sensor from the fish e On large fish take four readings per fish two from each side e On small fish take two readings per fish Repeat for the remaining fish 3 What do these results represent After eight readings the readout shows the average fat content of the whole fish carcass of all fish sampled including head tail fins skin and belly cavity YVISTeLL com Fish Fatmeter Technical Manual Page 19 Calibration HERRING 2 Represents Fat content of whole carcass inc belly cavity and fish roe Species Atlantic North Sea Herring Clupea harengus Preparation of samples It is very important that the laboratory analysis is done correctly and truly represents ALL of the fish as represented by the Fatmeter measurements Please prepare the samples for analysis as follows e Retain all parts of the fish carcass including head tail flesh fins bones skin belly cavity and fish roe e Cut the sample into small sections to allow the blender to mix well e Mince the sample in a blender for 2 minutes 3 Always ensure that the mince is thoroughly mixed This is especially important if the mince has been allowed to stand for some time 9 3 Analyse with the method of your choice Please note the Fatmeter has been calibrated against Fosslet Chemical Analysis an AOAC reco
31. hich runs from head to tail just under the skin in the middle of the fish Where larger herring need to be measured e g above 500g then use only four similar sized fish for the test A measurement should be taken from both sides of these larger herring samples After taking the eight readings with the Fatmeter the resultant average should accurately reflect the overall fat oil content of the four herring used for the test The fish are then filleted and the belly walls and fins removed The skin should be lightly cut into approximately 10 mm squares to allow proper mixing in the Blender It is difficult to strip the skin from a herring without removing at least some of the underlying flesh All the fillets eight or sixteen are minced in the blender for approximately two minutes This procedure normally produces more mince than is required for the Fosslet determination If the mince is to be stored it should be thoroughly mixed before extracting the sample for the Foss Let This is particularly important with fish of known high fat content since the oil will tend to separate from the solid material of the mince The mean value of the fat content of the eight four fish is then compared to the mean value of the fat content derived from the Fatmeter readings Mackerel The recommended sampling procedure is similar to that for herring with the sensor head being placed approximately in the positions shown in calibration charts provided i e dire
32. lected the calibration to upload switch meter ON and go to the Add Product option of the Choices Menu on the meter and press the Y Read Yes button YVISTeLL com Fish Fatmeter Technical Manual Page 11 When you are ready to perform the upload press the Y Read Yes button at the Data Ready prompt When the meter shows Waiting data you can click the Start button in the DMS to begin the upload You can monitor the upload progress on the meter display and also on the computer Note If you cancel the upload before it is complete you will have an incomplete calibration in the meter and measurement results will be unpredictable and inaccurate You should always allow the upload process to finish File to upload Load file DIS TT eLL cow Fish Fatmeter Technical Manual Page 12 Comparison with Laboratory Methods Fatmeter measurements vs Foss let method Introduction If you wish to test the accuracy of the Fatmeter measurements and compare the results with the Foss Let laboratory analysis method for an accurate appraisal of its performance it is essential that the techniques employed are the same as those from which the original calibration data were derived When checking the calibration of the Fatmeter against the Foss Let method a key element in the process is the preparation of fish samples for these determinations The purpose of this note is to describe the procedures to be used in the
33. ments The correct measurement method was used for the Fatmeter readings and the Fosslet analysis was carried out on the correctly prepared 2x trimmed fillets Distell s Salmon 1 calibration is representative of the 2x trimmed fillets of the fish and by preparing the proper sample for the laboratory analysis has resulted in a high correlation between the Fatmeter and laboratory analysis Conclusion Always follow Distell s recommended calibration methodology rigorously if you wish to achieve a high correlation with laboratory analysis YVISTeUL com Fish Fatmeter Technical Manual Page 28 Application Data Sheet 5 TITLE Comparison of Distell Fatmeter and Bligh and Dyer methods of lipid analysis PRODUCT Herring DATA SOURCE Technological Laboratory of the Danish Ministry of Fisheries SAMPLING METHOD Eight measurements made in the centre of each of eight fish above the lateral line using Distell s measurement methodology for HERRING 1 Please refer to the relevant calibration chart for further details Bligh and Dyer analysis on correctly prepared 16 x trimmed fillets STATISTICS Number of fish 57 Maximum lipid content B and D 24 0696 Minimum lipid content B and D 3 3 96 Regression equation y a bx a 0 797 b 0 867 y is Fatmeter result x is B amp D Correlation coefficient r 0 884 Standard error t 2 08 Comparison of Bligh and Dyer and Distell Methods of Lipid Measurement 25 20 Distell 96
34. meter will show the calibration name given here on the display Best fit graph Note When measurements using this new custom calibration are downloaded to the DMS the calibration name may show as Custom 1 Custom 2 etc according to the slot number see the next stage This only happens with older meter software With latest meter software the DMS will show the name you have selected for the custom calibration Export data Select the grouping method according to instructions available in the Help Section of the DMS Normally you will choose Separate If your meter is an older version then choose Combined This choice governs which calibration slots are available in the next stage The seventh stage is to select the research setting or slot that the new calibration should use In other words which of Fish 1 to Fish 5 will be replaced by your new calibration The documentation that you received with the meter will show you what calibrations are in which slot Where calibrations are combined into a single list you can choose slots 5 to 9 Alternatively where there are separate Product and Research menus available in your meter then you can choose slots 1 to 5 of the Research settings Not all meters have all of these slots available check the configuration of your meter to be certain Your choice should be influenced by whether or not you have already added a custom calibration to the meter if slot 1 is in use
35. n ree 7 THO CBT EON AT UTE TOO OO DOO OO 7 Copying he calibration Merom 82 RR 7 Components FEGUITER Jor o custom COT DPOLIODL aec oepein ranas A REA RR Fa tA Ea p RE FEN Kleid PPAR EOE OAE 7 Creating a custom COIDEOE ORI s wnvntcnecepniaxecenseaecaratene CEPI ID N GER EFE npe Fn XP SEDI EIU KHEERE E OnE XC Y beac Qn FRE Pe P Pret da 7 Product SENINE S eea bou NU EUM A EEE MEME M HEU MEME M MINE EN NUN EE IMEEM MM NNI DI ERA UE 8 Research dde AE YE TN YT DOT TT NUT 8 Uploading Calibrations to the Meter uisionpos e iordin pur tkaEMFAMRERPUFNESRFUFE RUM EMEERMESREN E RUF REPE TA UPEREEEKUERYPRPIEREFERP M REY 10 Programming a meter with a new calibration setting eiiis eee eene nnn nnne ness s ssa s asas aaa rrr nns 10 W Cla 1 AM RP CUP tH Um TDI DTP 10 INE ORDRE PAD Rear COnU a sare MR MER MID Tere or E IAE EMI HERI Mb 10 Comparison with Laboratory Methods ires po tro hup eR xFRRPERRPPPER IP EFE HPEREP RMERR IP SREPUREF FEPERE EPRRPP TRA FE EFR E PU PKS 12 Fatmeter measurements vs Foss let method sssseseesecccccccccssssssssseececescccseesaauasssseeseccesesssaauuaasseesceeeeeesessasaaaangees 12 di gol re jio RESP ROUND eN 12 Bac keron E LEEREN ERE MPEEEP HI RAMIS HMM EE En Rea AMEN REP IM M M M MR 12 Preparation amp measurement of Jish SOPIDIBS cu vinti mnE ER ennen ara E PE NR RPM ER ERO REN PERPE E REA SUP RA D HFIXM RUE PRAE EM 12 Sprat Sardines PICTUS S ADU DON po ehiqube nacenenie aii ra a aa a ei Oaea 12
36. ndard procedure was not followed Individual fish rather than eight fish were measured For the average of eight fish the results would be even better Conclusion Always follow Distell s recommended calibration methodology rigorously if you wish to achieve a high correlation with laboratory analysis DIS TT eLL cow Fish Fatmeter Technical Manual Page 30 Application Data Sheet 7 TITLE Comparison of Distell Fatmeter and Soxhlet Methods of Lipid Analysis PRODUCT Atlantic Salmon DATA SOURCE Major French producer SAMPLING METHOD Four measurements made along the length of the fish above the lateral line Distell s measurement methodology for SALMON 1 Please refer to the relevant calibration chart for further details Soxhlet analysis carried out on the actual parts of the flesh measured by the Fatmeter pooled for each side of the fish and compared with the average meter reading for those four places STATISTICS Number of fish 32 Maximum lipid content Soxlet 21 096 Minimum lipid content Soxlet 2 25 Regression equation y a bx a 0 811 b 0 759 y is Fatmeter result x is Fosslet Correlation coefficient r 0 85 Standard error 2 7 Comparison of Soxhlet and Distell M ethods of Lipid A nalysis 0 Soxhlet 96 Comments The correlation obtained with this method was good despite the fact that the standard procedure was not followed The low b value probably arises from this difference in method Although t
37. preparation of these samples For detailed instructions please refer to the User Manual and the calibration charts supplied with the meter Background In attempting a calibration check of the Fatmeter there are three points that must be understood These are e The Fatmeter is primarily intended as a tool for the processor fish farmer or researcher It provides a non destructive estimate of the fat content of the fish or fish section Please refer to the calibration chart for the product being analysed o The Fatmeter is an averaging instrument and except in clearly defined circumstances will not make accurate measurements of the fat content of smaller single fish e g herring and mackerel Small fish require readings to be averaged from each of eight fish randomly selected from a batch before the specified accuracy of the instrument can be achieved On the other hand the fat content of a single large fish such as salmon can be assessed accurately if four readings are taken from each side of the fish These are then averaged by the instrument to provide an estimate of the fat content representing the trimmed fillets of the fish e All fat content measurements used in the preparation of the calibration data for the Fatmeter were obtained using a Foss Let oil meter This requires a 22g sample of fish flesh to be used To allow for losses in mincing sample of fish muscle with a minimum weight of 60g are required It is advisable to prepare
38. r Selecting your product samples To create a calibration from scratch you will need a minimum of 20 25 samples of product for the measurements These samples should be evenly spaced across the range of fat content that is expected for the product from very low fat content to very high fat content This will ensure an accurate calibration These graphs show two different situations Graph A shows a sample where all the fish have a similar fat content Graph B shows a sample where the fish cover a wide range of fat content from low to high Range is too Wide range narrow X oni A v E 2 d ae E x D D E 2 5 Z Z Fat content Fat content Analysis data Analysis data Reference data Reference data In graph A where the samples all have similar fat content then the custom calibration will only be able to give accurate readings when used on product in the middle range of fat content When it is used on product with high or low fat contents i e outside the range represented by the samples used to create the calibration it will not be able to give accurate data because there are no source data points in those areas DIS TT eLL cow Fish Fatmeter Technical Manual Page 6 Measurement of samples using the meter Overview For a given item of produce whether meat or fish a number of samples should be prepared Ideally these will come from multiple sources it is best to cover as wide a range of fat con
39. ranties whether expressed or implied including without limitation implied warranties of merchantability and or of fitness for a particular purpose Following the expiry of the manufacturer s warranty we strongly advise our customers to avail themselves of our comprehensive service and maintenance contract This contract covers your equipment and where applicable your installation for a period of one two or three years Note that all labour and parts are covered by this service contract but shipping packaging and insurance are payable by the customer For further details please contact our offices In the event of a warranty claim or a service requirement please contact our Returns Department Details of address and telephone numbers are shown at the rear of this manual For a copy of the complete Terms and Conditions please contact our sales office or distributor YVISTeLL com Fish Fatmeter Technical Manual Page 37 Contact Details The DISTELL FISH FATMETER is manufactured in the UK by DISTELL COM UNIT 5 OLD LEVENSEAT FAULDHOUSE WEST LOTHIAN EH47 9AD SCOTLAND TELEPHONE 44 0 1501 770124 FAX 44 0 1501 772424 WEBSITE www distell com EMAIL info distell com
40. record the laboratory value alongside the Fatmeter sample data Once completed you are ready to create custom calibration using the DMS The calibration data file At this point it is a good idea to locate the calibration data file supplied by Distell on your Information CD and copy to your computer Copying the calibration file from CD e Find the CD that was supplied with the meter and put it in the computer Note that you have to use the specific CD for the meter since the data on the CD is unique to the meter e Open the CD contents typically via My Computer from your desktop or the Start menu e Browse the files until you find the Installation Files folder then highlight the ReferenceCalibration xxxxx DCF file Right click on the file and choose Copy from the menu e Open your My Documents Folder If you wish to place the calibration file in a sub folder then open that sub folder e Right click on an empty space in the folder then click Paste from the menu e Also it is a good idea to use this folder to save your own custom calibrations so that they are available for creating future work Note Remember that the calibration file on the CD is unique to the meter with the serial number shown on the CD The custom calibration that is produced from this process is partially derived from the reference calibration and so the custom calibration is also unique to the meter whose reference calibration was us
41. researchers and other technical users There is in addition a large amount of information on the Distell website at http www distell com The website includes a Frequently Asked Questions section where we address many of the queries that have been raised in connection with the Fatmeter If after reading this document and the information on the website you have questions about or problems with the Fatmeter then please get in touch with us Our contact details are at the end of this manual YVISTEeLL com Fish Fatmeter Technical Manual Page 5 Creating Custom Calibrations Note a comprehensive guide on creating custom calibrations is available on our website at http www distell com downloads CustomcCalibrations pdf Measurement methodology Clearly define your measurement protocols It is important to clearly define your measurement methodology for the product well in advance of the actual measurements To help you decide on the measurement method you will find on the CD ROM supplied by Distell a large number of calibration charts that outline different measurement protocols for different products Your choice of measurement method will be determined by the weight shape and known characteristics of the Product and by the measurement objective Having considered exactly what representative measurement you wish to achieve print out your measurement protocol in detail and follow the method in a consistent and rigorous manne
42. t x is Fosslet Correlation coefficient r 0 758 Standard error t 1 32 Comparison of Fosslet and Distell M ethods for Lipid M easurement Fosslet 99 Comments Although the correct measurement method was used for the Fatmeter readings the Fosslet analysis was carried out on a section taken from below the dorsal fin Distell s Salmon 1 calibration is representative of the 2x trimmed fillets of the fish and using only the section under the dorsal results in a poor correlation between the Fatmeter and laboratory analysis Conclusion Always follow Distell s recommended calibration methodology rigorously if you wish to achieve a high correlation with laboratory analysis DIS TT eLL cow T Fish Fatmeter Technical Manual Page 25 Application Data Sheet 2 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Atlantic Salmon DATA SOURCE Major UK fish processor SAMPLING METHOD Four measurements made on each side of the fish above the lateral line using Distell s measurement methodology for SALMON 1 Please refer to the relevant calibration chart for further details Fosslet analysis on the trimmed section taken from below the dorsal fin STATISTICS Number of fish 97 Maximum lipid content Fosslet 12 2 Minimum lipid content Fosslet 3 8 Regression equation y a bx a 0 926 b 0 835 y is Fatmeter result x is Fosslet Correlation coefficient r 0 748 Standard error 1 2
43. t colours the key to the colours is shown below the data table If the data shows no errors then the DMS will now create a calibration curve based upon data values entered and the new custom calibration will be displayed in the form of a graph There is an option to import this data from a CSV file which may be more convenient for large datasets The CSV file should be formatted as two columns with no header the first column being the Reference value and the second column being the Analysis value YVISTeLL com Fish Fatmeter Technical Manual Page 9 4 The fourth stage once the data has been entered is to choose maximum and minimum threshold Ern values This allows you to limit the EA EC c range of values in the calibration 2 Choose reference calibration Anything outside of your chosen E z range will appear as out of range 4 Enter range limits on the meter itself The DMS will i ma max uto attempt to choose sensible values l Jor min _Auto for these but you can override 5 Calibration name them with your own choice if you wish 1 max 12 letters numbers r 6 Select grouping method The fifth stage is to enter the name i Separate E of the new calibration This is i Combined limited to 12 letters symbols or 7 Select research slot numbers due to the size of the B Value must be between 0 1 and 99 9 display on the meters The
44. t of oil content it is important that the specimen has not been allowed to dry out e Where product has been frozen it must be allowed to thaw defrost completely before taking measurements Measurement recommendations Each calibration that is available for the meter has several points that you should be aware of 1 The species of fish that the calibration should be used with 2 The measurement method that should be followed when using the calibration 3 The representation of the calibration i e when the Fatmeter shows a fat measurement what does that measurement actually represent 4 The preparation and processing involved if the fish sample was to be measured by laboratory process in order that a like for like comparison can be made between the laboratory results and the calibration data The following pages show two sample calibration charts e SALMON 1 is for Atlantic Salmon The calibration represents the fat content of two trimmed fillets with skin removed e HERRING 2 is for Atlantic North Sea Herring The calibration represents the fat content of the whole fish including skin belly fat fins etc There are very many calibrations and associated charts available for Distell Fatmeters The full range of calibration charts can be seen on the CD ROM and calibration information can be found on our website at http www distell com information calibrations fish calibrations YVISTeLL com Fish Fatmeter Technical Manu
45. t this was one of the first studies of this species and the measurement method was designed to be optimal for the fish shape and size Both these factors explain the low value of b Conclusion Distell has since developed a calibration for Sea Bass and the optimum methodology as described in the User Manual will allow a high correlation between Fatmeter and laboratory method YVISTeUL com T Fish Fatmeter Technical Manual Page 33 Application Data Sheet 10 TITLE Comparison of Distell Fatmeter and Fosslet methods of lipid analysis PRODUCT Smoked Salmon Mince Atlantic Salmon DATA SOURCE Distell SAMPLING METHOD Four smoked salmon fillets each cut into 5 pieces and minced Distell s measurement methodology for SALMON 5 Please refer to the relevant calibration chart for further details Fosslet analysis carried out on 300g of the blended salmon mince measured by the Fatmeter STATISTICS Number of samples 20 Maximum lipid content Fosslet 23 95 Minimum lipid content Fosslet 7 7 Regression equation y a bx a 1 164 b 0 924 y is Fatmeter result x is Soxlet Correlation coefficient r 0 914 Standard error 1 0 Comparison of Distell and Fosslet methods for Lipid Measurement Comments The data was obtained using FOUR Smoked Salmon Fillets from one Processor Conclusion A new dedicated calibration had recently been prepared for the above product Samples supplied by the processor However the high
46. tent as possible Each of these samples will be given a unique ID then measured with the Fat Meter on normally the Research 1 setting This measurement forms part of the reference data set Each sample is then analysed to find the exact fat content The fat content is part of the analysis data set The analysed fat content is paired with the Research 1 measurement Once all the reference analysis pairs have been obtained the custom calibration can be created Procedure Having chosen your samples and prepared your measurement protocol you can proceed to take measurements for each sample using the Meter in the normal manner Switch the meter on and allow 5 minutes for the sensor to stabilise e Check the meter values are in agreement with the meter s check pad e Choose the RESEARCH 1 calibration setting known as the Reference Calibration o Set the number of readings to be averaged between 1 and 8 o Note carefully each set of readings taken on each sample especially the average value The readings will also be stored in meter s memory and you can download the data at any time to the DMS These readings are known as the Reference Dataset After each set of readings identify each sample with a unique reference and place it in a sealed bag to retain the sample in its original condition Once you have measured all of the samples e Check the number of samples Check all the samples have been clearly marked with a unique re
47. ters FFM 992 Sensor Enclosure Material ABS Plastic waterproofed to IP 65 Size 195mm x 100mm x 40mm Weight including batteries FFM 992 375g FFM 1092 600g Hardware Software Capacity Up to 48 calibrations can be stored in each meter and up to 1000 data samples can be recorded before a download is required Software The Distell Data Management System is supplied with each meter and is downloadable from our website Interface Distell meters are supplied with a waterproof USB cable that can be used for periodic downloads as well as real time data capture Batteries Powered by internal rechargeable batteries Nickel Metal Hydride NiMh Charger Power Supply Universal charger power supply also acts as desktop power supply unit Fitted with waterproof connector Input voltage 110V 250V AC 50 60 Hz Output voltage 12VDC 1 2A YVISTeLL com Fish Fatmeter Technical Manual Page 23 Declaration of Conformity The Products covered by this Declaration The following Electrical Electronic equipment manufactured by Distell com for measurement control and laboratory use Fish Freshness Meter Torrymeter Fish Fatmeter FFM 692 FFM 992 Meat Fatmeter MFM 1092 MFM 992 Moisture Meter MM 692 MM 992 Directives and Standards to which these Products Conform Directives SAFETY EEC 73 23 EEC 93 68 EEC EMC EEC 89 336 EEC 93 68 EEC Standards SAFETY EEC EN 60950 2000 as amended EMC EEC EN6132
48. tice of any damage or loss within three days of delivery Terms and Conditions of After Sales Warranty Any warranty given is solely confined to the repair replacement of any product supplied or manufactured by The Company directly to the customer All equipment supplied or manufactured by The Company is covered by a twelve month warranty covering parts and labour The warranty commences on the date of shipment or where delivery is by The Company s own staff from the date of delivery The Company warrant that the Equipment shall be free from defects in workmanship and materials Any equipment that is demonstrably defective on receipt by the customer must be returned within seven working days of receipt of goods to qualify for a free of charge replacement Thereafter our sole responsibility shall be to repair or replace the defective product at our discretion upon receipt at our premises The faulty equipment must be received properly packaged protected and insured from Transit Damage The Company accepts no responsibility under the warranty for any product that has been opened tampered with reprogrammed altered modified or misused in any way and in no event shall the company be liable for incidental consequential indirect or special damages including but not limited to damage arising from the loss of use of the product system or profits or any claim against the company by any other party This warranty is in lieu of all other war
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