You can official information about this test in the
www.europa.eu.int/eur-lex/en/lif/dat/1995/en_395D0149.html
<http://www.europa.eu.int/eur-lex/en/lif/dat/1995/en_395D0149.html>
We use this test to control if fish is fresh and could use in canned
production, for sardine, mackarel and jack mackarel we use max 25 mg/100gr,
Between 25-35 is regular and we can use to produce prime fishmeal.
Over 35 this fish only is used in standard fishmeal.
I wait this information can help you.
Regards,
María León V.
-----Mensaje original-----
De: Tim Koester [mailto:TimKoester@TridentSeafoods.com]
Enviado el: Martes, 17 de Octubre de 2000 01:16 p.m.
Para: 'Seafood Discussion Group'
Asunto: Total Volatile Bases in Fish
A colleague has requested information on Total Volatile Bases in fish. I am
unfamiliar with this test. Could someone provide me with information about
this test, including the test methodology, the expected results, and overall
applicability to various species? Thanks in advance for your assistance.
-
Tim Koester
Trident Seafoods Quality Assurance Manager
This archive was generated by hypermail 2b29 : Thu Oct 19 2000 - 10:40:18 PDT