Hi group!
I´d like to know, what do you think about the TVN or TVBN like freshness
control specially for canned and frozen process, and about your experience
in the relationship between TVN and histamine in fishmeal, in some cases we
had gotten fishmeal samples with the same TVN 100-120 mg/100gr but with
histamine in wider range of variation, although samples were from the same
specie; we know there are species with less histidine, and find TVN high
and histamine low.
I believe the TVN should be use only like indicator between others, and not
take this value to determinate fishmeal quality, probably the final use
could be the justification.
Finally maybe someone has information how was determinated TVN =120 mg/100gr
like limit in prime fishmeal.
Thanks for help me.
María León
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