Anne <anne@BORNSTEIN.COM> asked...
>Also having a sample tested for histamine... the rapid test kits
>aren't FDA approved so we really don't have access to getting this
>done.But even if we did,it would mean that we would have to hold on
>to the fish until we get results back,which means the fish will
>continue to age...
At 12:21 PM +0100 7/21/00, Chris Leftwich wrote:
>The use of rapid screening is a handy tool, and can certainly be
>incorporated into any quality control system. Kits such as those
>manufactured by Agden are a useful tool in identifying potential problems...
>
>Probably the most valuable tool when dealing with tuna is temperature
>records....
Hi Everyone,
Many years ago, I worked with some tuna that had very high
levels of histamine. As I recall, the precooked tissue had a decided
peppery taste. Is this property of any use on the processing line?
Can it be used with raw fish? Maybe as an adjunct to temperature
records and smell and touch tests?
Best regards,
George Chang
UC Berkeley, Calif
This archive was generated by hypermail 2b29 : Fri Jul 21 2000 - 16:55:32 PDT