Thermogravimetric Analysis of Canned Tuna Comparison with Aoac Methods

Luigi Cam panel la, Paolo Massucci and Mauro Tomassetti

Department of Chemistry, University "La Sapienza", 00185 Rome, Italy.

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ABSTRACT:

The thermogravimetric (TG and DTG) technique was used to analyse macronutrients in "natural" canned tuna. The experimental results were compared with those obtained using the analytical methods laid down by AOAC (Association of Official Analytical Chemists).

KEYWORDS:

Canned tuna; analysis; thermogravimetry; AOAC methods