To: Seafood HACCP Mailing List
I am posting the following e-mail message for Tony Bimbo who originally
received this inquiry from the Kumar gp in India. The Kumar gp has 4
questions:
1. Is there any processing method to reduce TVN (volatile ammonical
nitrogen) of final product during processing, as we can not control the
freshness of the sun dried fish at raw material stage?
2. How can we reduce the ash content?
3. How can we reduce the salt content?
4. How can we reduce the histamine?
If you have information to share, please post it on this mailing group and
also cc: the Kumar gp (they are not subscribers) at: kumar_gp10@yahoo.com
Thanks for your help.
Pamela Tom, UC Davis - Sea Grant Extension Program
==========================================================================
>From apbimbo@crosslink.net Tue Nov 27 13:07:53 2001
Date: Tue, 27 Nov 2001 10:38:43 -0500
From: Anthony P. Bimbo <apbimbo@crosslink.net>
To: Pamela Tom <pdtom@ucdavis.edu>
Subject: Fw: Request for advise and guidance
Hi Pam: I am attaching a thread of E Mails. I'm not sure if anyone else
can help this group in India but if you think it is worth posting on the
list please do so or have them respond to the Kumar gp with copy to the
list.
Thanks
Tony Bimbo
----- Original Message -----
From: "kumar gp" <kumar_gp10@yahoo.com>
To: "Anthony P. Bimbo" <apbimbo@crosslink.net>
Sent: Tuesday, November 27, 2001 1:11 AM
Subject: Re: Request for advise and guidance
> Dear Mr.Tony Bimbo
> Thank you so much for your reply.your suggestions will
> help us a lot.If you can provide any references to us
> we will contact them.If you come across any solutions
> you are requested to contact us freely with out any
> hesitation.
> With warm regards
> Kumar GP
> --- "Anthony P. Bimbo" <apbimbo@crosslink.net> wrote:
> > Hello: I'll try to respond as best I can.
> >
> > First of all, TVN and histamine are directly related
> > to the quality of the
> > raw material. If you control the freshness you
> > control these items. I know
> > that in the fishmeal process, there is a reduction
> > in TVN when the wet fish
> > goes through the dryer. I am not sure what happens
> > to the histamine since
> > it will depend on the species of fish (our fish is
> > usually low in histamine
> > here in the USA- menhaden sp.). I am assuming that
> > salt is being used to
> > preserve the fish so that leads to your salt
> > problem. It would probably be
> > necessary to find an alternative way to preserve the
> > fish which might also
> > help the TVN-histamine problem.
> >
> > The only method I know of that will reduce the salt
> > content is to soak the
> > fish in water. But that would seem to defeat the
> > salting and sun-drying
> > process. Again, it would be necessary to go back to
> > the raw material and
> > start from there.
> >
> > The ash can be reduced by screening out the bones.
> > I am not sure if your
> > raw material can be broken up so that the meat
> > separates from the bones. If
> > it can then the bones can be screened out.
> >
> > But going back to the raw material, you could run
> > the fish through a meat
> > bone separator at the front end. That will reduce
> > the ash. Then salt and
> > dry the mince. Later you could soak the mince to
> > reduce the salt content.
> >
> > I'm not sure if this is helpful to you. It would
> > seem that freshness of the
> > raw material is of prime importance here plus a
> > different method to preserve
> > the fish (other than salt). You might wish to
> > contact FAO since they have
> > access to experts that deal with this type of
> > processing.
> >
> > I can forward your request to a Listserve where
> > there are experts from
> > around the world. Perhaps one of them has some
> > suggestions. I would not do
> > this unless you approve.
> >
> > Regards
> >
> > Tony Bimbo
> >
> > ----- Original Message -----
> > From: "kumar gp" <kumar_gp10@yahoo.com>
> > To: "Anthony P. Bimbo" <apbimbo@crosslink.net>
> > Sent: Saturday, November 24, 2001 2:34 AM
> > Subject: Re: Request for advise and guidance
> >
> >
> > > Thank you very much for your prompt response.Our
> > final
> > > product is used for human consumption including
> > > confectionary biscuits.
> > > Request your co-operation.
> > > Kumar GP
> > > --- "Anthony P. Bimbo" <apbimbo@crosslink.net>
> > wrote:
> > > > Thanks for your E Mail. Can you tell me what
> > the
> > > > end use of your product
> > > > is? Is the product going into fishmeal for
> > animal
> > > > feeds or human
> > > > consumption?
> > > >
> > > > Regards
> > > >
> > > > Tony Bimbo
> > > >
> > > > ----- Original Message -----
> > > > From: "kumar gp" <kumar_gp10@yahoo.com>
> > > > To: <apbimbo@crosslink.net>
> > > > Sent: Thursday, November 22, 2001 11:46 AM
> > > > Subject: Request for advise and guidance
> > > >
> > > >
> > > > > Attn:Dr.Tony Bimbo
> > > > > We are one of the leading Fish processors in
> > > > India. We
> > > > > use salted and sun dried fish as our raw
> > material.
> > > > We
> > > > > request your kind co-operation and advise to
> > help
> > > > us
> > > > > improve the quality of our product.
> > > > > 1.Is there any processing method to reduce TVN
> > > > > (volatile ammonical nitrogen) of final product
> > > > during
> > > > > processing, as we can not control the
> > freshness
> > > > of
> > > > > the sun dried fish at raw material stage.
> > > > > 2.How can we reduce the Ash content
> > > > > 3.How can we reduce the salt content.
> > > > > 4.How can we reduce the Histamine.
> > > > > Your advise on any processing methods to
> > improve
> > > > the
> > > > > above will be highly appreciated and also it
> > will
> > > > help
> > > > > our country to a great extent.
> > > > > Awaiting for your reply.
> > > > > Thanking you
> > > > > Yours sincearly,
> > > > > Kumar
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