Thanks Andrew. I'm sure they are used everywhere, but is there an organized "ring test" program sponsored by some organization or other where a lab can purchase a set of samples, test them and then get some feedback on his results? Or pay a fee to participate in a program of this type, like a lab proficiency program. There are programs for other materials and I'm just trying to find out if there is such a thing for fish products as well.
By the way, my browser could not open the "picture" that was in the body of your message. Hopefully I've deleted it so it won't keep bouncing around the list.
Regards
Tony
----- Original Message -----
From: Andrew Strak
To: apbimbo@crosslink.net ; Seafood Discussion Group
Sent: Thursday, April 13, 2000 11:29 AM
Subject: Re: Seafood Check Samples
Tony,
I guess that the methods included in the following report containing all requirements listed by you have been used in Canada or even internationally for several years.
Best regards,
Andrew Strak
----- Original Message -----
From: Anthony P. Bimbo
To: Seafood Discussion Group
Sent: Thursday, April 13, 2000 11:47 AM
Subject: Seafood Check Samples
Hello All:
I've had an inquiry about whether there are any check sample series available for fish products. Initially they were looking for TVN (TVBN), TMA, TMAO, pH, and dry matter. Any or all of these would be of interest.
Evidently they need to participate in a check series of this type in order to have their lab certified. There are check series for feed ingredients, oilseeds, fats and oils etc. but I haven't heard of any for fish products. I guess the samples would have to be canned in order to preserve them.
Any thoughts would be appreciated.
Tony Bimbo
55 Cedar Lane, P. O. Box 1606
Kilmarnock, VA 22482-1606
Phone 804-435-3915
Fax 804-435-7422
E-Mail apbimbo@crosslink.net
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