> Chris,
> If it´s not a problem for you, could you please give me the list of AO
> which are allowed to use in canned fish in the UK? I live in Argentina and
> it would be very interesting to compare the list with those allowed here.
> When I was asking about AO, I meant it mainly for canned and salted
> mackerel.
> Thanks a lot for your help,
> Paula Raffo Magnasco
>
> ----------
> From: Chris Leftwich[SMTP:chris@fishhall.co.uk]
> Sent: Viernes 6 de Octubre de 2000 08:57
> To: Raffo Magnasco, P. CAPSA-RTAN/2
> Cc: Seafood email list
> Subject: Re: Mackerel
>
> Dear Raffo,
> You do not say in what form you intend to market the fish i.e. fresh,
> frozen, preserved etc.
> The use of anti-oxidants and preservatives is very strictly controlled in
> the UK and would not be permitted in fresh or frozen product. There are
> permissable uses for some preserved and semi-preserved products, as well
> as
> cooked shrimp and dried salted fish. I doubt whether your fish would come
> under any of these categories unless you are proposing to can it. If you
> would like to know what is permitted let me know and I can send you the
> list.
> The rules may of course be different in other countries.
> Histamine production is a very serious problem in all scombroid fish,
> including mackerel. The best way to control histamine production is by
> proper temperature control of the fish.
> Histamine production can occur at temperatures as low as 6oC, but is more
> usually associated with high temperature abuse.
> Keep the fish below 4oC at all times and you will prevent histamine
> production. Processing the fish once histamines have formed will not
> prevent
> scombroid fish poisoning.
> If the product was sound before processing the product will still go
> rancid
> eventually, but you will not get histamine production.
> I hope this is of use.
> Regards
> Chris Leftwich
> Chief inspector, Billingsgate Market, London.
> -----Original Message-----
> From: Raffo Magnasco, P. CAPSA-RTAN/2
> <paula.raffo_magnasco@scapsa.shell.com>
> To: 'seafood@ucdavis.edu' <seafood@ucdavis.edu>
> Date: 05 October 2000 21:27
> Subject: RE: Mackerel
>
>
> >
> >
> >> 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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Este mensaje es confidencial. Puede contener información amparada por el
secreto comercial. Si usted ha recibido este e-mail por error, por favor
tenga la amabilidad de comunicarlo vía e-mail y eliminarlo de su sistema; no
deberá copiar el mensaje ni divulgar su contenido a ninguna persona. Muchas
gracias.
This message is confidential. It may also contain information that is
privileged or not authorized to be disclosed. If you have received it by
mistake please let us know by e-mail immediately and delete it from your
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