Sebastian,
Could you elaborate a bit on what quality means to you in this particular
case? Do you already have your product and would like to alter its key
attributes to better meet known to you consumer preferences or you mean
something else? Usually, it starts with the process of determination of
consumer's needs and wants and this is largely a marketing type of exercise
done by a product manager in conjunction with technical services people
sometimes called Product Development and in the case like this they will be
product formulators. In some instances, that kind of marketing research can
be done without any prototypes but based on the existing products
manufactured by somebody else and which you would like to emulate concerning
their key attributes. But anyway, it is a pretty long story and possibly not
interesting enough to everybody since it is not purely technical. If you
wish, you can contact me off line at abstrak@accesswave.ca.
Best regards,
Andrew Strak
----- Original Message -----
From: "Sebastian Gutierrez " <SGUTIERR@fundch.cl>
To: <seafood@ucdavis.edu>
Sent: Monday, May 22, 2000 6:26 PM
Subject: Improving the quality of canned seafood products
> Dear Listers,
>
> I am looking for information about the ways that we could improve the
quality of canned
> fish (chunks, flaked / grated, fillets). I know that there is some
research on tuna an
> salmon (using soy protein and other ingredients). Our targets are: yield,
texture, color
> and flavor.
>
> I would appreciate if someone could help me on this.
>
> Regards,
>
>
> _________________________________
> Sebastian Gutierrez D.
> Project Manager
> FUNDACION CHILE
> email : sgutierr@fundch.cl
> Tel (56)(2) 2400307
> Fax (56)(2) 2419394
>
>
This archive was generated by hypermail 2b29 : Mon May 22 2000 - 15:35:51 PDT