a. Determining Percentage of Glaze. The percentage of glaze is determined
(1) Determine weight of glaze units as follows:
(a) For small containers (2 lb or less), record the declared net weight.
(b) For larger containers, select a sample of three glazed units, weigh,
and record the actual weight.
(2) Remove glaze.
(a) Adjust tap water to a flow rate of about 3 quarts per minute through
an aerated faucet.
(b) Direct 50o F to 60o F (10o C to 16o C) tap water on sample while
gently feeling and rubbing the surfaces with fingertips. If necessary, temperatures up to
80o F may be used but closer control is required.
(c) When all glaze is removed from cut flesh surface, as evidenced by
absence of slick feel to fingers, remove sample from water.
(d) Rapidly remove the excess water before it has time to refreeze on
the fish by applying a single paper towel, and flick off the residual skin glaze by knife or
(e) Repeat steps (b), (c), and (d) above on each sample unit.
(f) Weigh and record weight of deglazed sample units.
(3) Calculate the percentage of glaze.
= % of glaze
Declared or actual weight
b. Example of Calculations (Percentage of Glaze of a Sample). The following
is an example to work from: Three fish steaks have been selected as a sample from a
50-pound container. The gross weight of the case is 56 pounds, and the tare of
packaging and packing materials is 2.5 pounds. The weight of the glazed steaks (actual
weight) is 22 ounces. After removal of the glaze, as described above, the deglazed
weight is 20 ounces. Calculate the percent of glaze as in (3) above.
(1) To determine the weight of the glaze in the sample taken from the case of
fish steaks, subtract the deglazed weight of the fish steaks (20 ounces) from the glazed
weight of the fish steaks (22 ounces).