I suggest that you also contact Dr. Michael Morrissey at the Oregon State
University Seafood Laboratory. This was a subject of much discussion with
FDA several years ago, when phosphate is used to enhance the peeling yield
for small shrimp. Happily, reason won out!
Paul
----- Original Message -----
From: "George Souza" <george@endeavorseafood.com>
To: <acarlos@oceangarden.com>
Cc: <seafood@ucdavis.edu>
Sent: Wednesday, August 15, 2001 6:40 AM
Subject: RE: PHOSPHATES
> Dear Carlos,
>
> To my knowledge there is no "official method" for analyzing residual
> phosphates in shrimp. However, Dr. Steve Otwell and his staff at the
> University of Florida have done a significant amount of work in this
> area.
>
> Dr. Otwell has developed a two-step test where you analyze both total
> moisture content and residual phosphorous. Based on my experience
> comparing the results of this methodology against an expert group of
> organoleptic testers, the results were right on. For more information I
> suggest you contact Dr. Otwell or Dr. Laura Garrido at (352) 392-1991.
>
> Best of Luck
>
> Mike Bush
> Endeavor Seafood
> 172 Thames St.
> Newport, RI 02840
>
> Mike@endeavorseafood.com
>
>
>
> -----Original Message-----
> From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
> Behalf Of acarlos@oceangarden.com
> Sent: Tuesday, August 14, 2001 8:46 PM
> To: seafood@ucdavis.edu
> Subject: PHOSPHATES
>
> Whats the Official Method for analysis of residual PHOSPHATES in shrimp?
>
This archive was generated by hypermail 2b29 : Wed Aug 15 2001 - 07:51:07 PDT