Dear Sir,
Histamine is forming due to improper icing storing and handling.
Since it contains high fat, microbial action will be fast.
So it will get belly burst faster than other fishes.
Put fish and ice at the ratio of 1:2 and the fish quality will be good for 12 hours. if you are keeping long period without proper icing, histomine level will be incresed.
Balamurugan
Yeduguri Seafoods limited,
INDIA
balasm@rediffmail.com
------------- Original Message --------------
"Anne" <anne@BORNSTEIN.COM> wrote:
To:<seafood@ucdavis.edu>
From:"Anne" <anne@BORNSTEIN.COM>
Date:Wed, 10 Jan 2001 07:24:03 -0800
Subject: sardines
Good Morning.,
Is anyone on the west coast processing pacific sardines for food?I am
looking primarily for controls for Histamines?
thanks,Anne Espedal
Bornstein Seafoods
Astoria,Oregon
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