Maria,
If you have any access to FSTA abstracts database search it and you would
find some information on curd in canned salmon and tuna products along with
methods how to remedy that problem with brining raw material in salt or
phosphates solutions.
Andrew Strak
www.canfish.com
----- Original Message -----
From: "Luis Denit Duval" <ldduval@unity.ncsu.edu>
To: <seafood@ucdavis.edu>
Sent: Thursday, June 22, 2000 5:54 PM
Subject: Curd formation
>
> Dear group,
>
> I would realy appreciate if someone could provide me references where I
> can get information about curd formation in canned tuna (tuna chunks).
>
> Thanks in advance for your help.
>
> Maria Duval
>
>
This archive was generated by hypermail 2b29 : Thu Jun 22 2000 - 16:09:02 PDT