-----Original Message-----
From: Otwell, Steve [mailto:Otwell@mail.ifas.ufl.edu]
Sent: Monday, May 19, 2003 10:46 AM
To: Jerry
Subject: RE: SEAFOOD digest 1766
What is the hardness or sulphur content in water used to handle and process
the shrimp or ice?
-----Original Message-----
From: E. Jerry Oliveras, Laboratory Director & President
[mailto:jerry@anresco.com]
Sent: Monday, May 19, 2003 1:39 PM
To: 'Seafood research and extension information exchange'
Subject: RE: SEAFOOD digest 1766
Dear Colleagues
IF one is using the AOAC International Official method Optimized
Monier-Williams method for sulfites on shrimp - not dried or otherwise
treated but simply fresh or frozen shrimp - there is no false positives and
in my experience no even minute [i.e. 1 to 10 ppm sulfite] levels of sulfite
present. HOWEVER many processors do use sulfites to hide odors of decomp
and /or prevent darkening of the shrimp color - I do not believe the
optimized Monier-Williams method would ever give a false positive on plain
untreated ocean caught wild shrimp. I don't see a mechanism for it from
natural components.
I would be very curious as to what method is being used that is detecting
these "natural" levels of sulfite - I find it HIGHLY dubious. Perhaps if we
are talking about very trivial levels well below 1 ppm sulfite then I
suppose anything is possible, however unlikely or absurd.
Regards
Ernest Jerry Oliveras, Jr.
Laboratory Director & President
ANRESCO, Inc.
1370 Van Dyke Avenue
San Francisco, CA 94124
www.anresco.com
800-359-0920 x18
FAX: 415-822-6615
cell: 415-378-1600
alternate email: anresco@pacbell.net
=======================================
Hello,
In the EC levels lower than 10 mg/kg of this additive are considered not to
be present.
Maybe your results are below this 10 mg/kg?
Regards
Jan
On 18 May 2003 at 1:05, tilak wrote:
> colleagues,
> we are doing a study to find out residual sulphite
> levels in wild caught shrimps.we found that most
> samples
> were positive.we have taken care to verify that no sample was
> treated with any chemicals or additves.
> we are still continueing our studies.based on our
> current reports we found that, though in very low
> levels
> residual sulphites are present in shrimps naturally.
> I would like to get your valuable comments and
> further information on the subject.
> my good wishes and thanks to all.
> r.thilak makkiseril
> q.a.technologist
> atoz foods,Cochin,India.
>
>
>
>
-- Mr. J.(Jan) A.M. Verhoeven, director of Foodfocus Consultancy & Service mailto: info@foodfocus.nl http://www.foodfocus.nl De Volder 32, NL-5283 ZD Boxtel, The Netherlands Tel. +31-411-675639 Fax +31-411-671156
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