> Dear Chong: my request is mainly focused on rancidity. What happens with
> this fish´s lipids when you process it (ie. smoked, frozen, salted,
> canned)? How big is the problem of rancidity? Can we use antioxidants to
> stop rancidity? If so, which AO are allowed or recommended for this?
>
> Another issue: I´m concerned with the generation of histamine on this
> fish. How dangerous is this? When does it happen? How can we prevent it
> from happening?
>
>
> ----------
> From: uricml@uriacc.uri.edu[SMTP:uricml@uriacc.uri.edu]
> Sent: Jueves 5 de Octubre de 2000 16:20
> To: Raffo Magnasco, P. CAPSA-RTAN/2
> Subject: Re: Mackerel
>
> I need more specific questions or problems regarding mackerel.
>
> Chong Lee
>
> Chong M. Lee, Professor
> Dept. of Food Science & Nutrition
> University of Rhode Island
> Kingston, RI 02881
> Tel. 401-874-2862; Fax. 401-874-2994
>
>
>
>
>
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