Abstract
Abstract Method 18.B02–18.B03 for shrimp in shrimp cocktail was used to determine the amount of seafood ingredient in 6 seafood cocktails: clam, crab body meat, crab leg meat, fish, oyster, and shrimp. Duplicate samples of each kind of seafood cocktail were studied by 10 collaborators. Their results indicate that the method is suitable for a variety of seafood cocktails if 2 revisions are made. A revised version of 18.B02— 18.B03 was adopted as a procedure for seafood in seafood cocktails other than shrimp.
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