Six years ago when I was doing some research on shelf like extension of
several Atlantic species. But since the whole focus was on the shelf life
and not on the processing yield, therefore the nature of the phosphate
component of Fish Plus was not a big issue at all and I did not pay any
particular attention to that aspect. Actually some results with low-TMA
producing species were quite remarkable. But you are quite right while
saying that to the industry STPP is the phosphate.
Best regards,
Andrew Strak
----- Original Message -----
From: "Paul G. Taylor" <pault@everfoodingr.com>
To: <abstrak@accesswave.ca>; "Seafood Internet" <seafood@ucdavis.edu>;
<fstengard@bamasea.com>
Cc: "Sandy Stone" <sstone@bkladenburg.com>
Sent: Tuesday, August 29, 2000 2:22 PM
Subject: Re: Fish Plus
> That's hard to believe. All that I know is fancy phosphates! (Please
> rejuvenate my failing memory--where was this? PFT?)
>
> Best regards,
>
> Paul
>
> Paul G. Taylor
> Evergreen Food Ingredients
> 2210 Black Lake Blvd. S.W.
> Olympia, WA 98512-5604
> Phone: (360)754-1718; Fax: (360)754-1704
> www.everfoodingr.com (under construction)
> E-mail: pault@everfoodingr.com
>
>
>
This archive was generated by hypermail 2b29 : Tue Aug 29 2000 - 14:18:43 PDT