Dear Giuseppe
The paper from AZTI, Bizkaia, Spain, Pérez-Villarreal, B. & Pozo, R., 1990,
Chemical composition and ice spoilage of albacore (Thunnus alalunga),
Journal of Food Science, 55, 678-682, has the statement: 'The postmortem pH
of white muscle of albacore was as low as 5.90 +/- 0.12.'.
Packaging of fish such as cod in carbon dioxide results in a slight lowering
pf pH, but I do not consider it will have any effect on pH in the case of
tuna with a pH found by the Spanish workers.
Peter Howgate
----- Original Message -----
From: "Dott. Arcangeli - IZS Adria" <garcangeli@izsvenezie.it>
To: <seafood@ucdavis.edu>
Sent: Wednesday, February 04, 2004 7:32 AM
Subject: about pH value in fresh tuna loins
> Dear members,
>
> I need to know the pH value in fresh tuna loins, in particular
> about Tunnus albacares.
> Can vacuum packaging let down the pH value?
>
> thank you in advance!
>
> best regards G. Arcangeli
>
> ---------------------------------------------------
>
> Arcangeli dr. Giuseppe
> Istituto Zooprofilattico Sperimentale
> delle Venezie
> via L. da Vinci, 39 - 45011 - Adria (Ro) - Italy
> tel +39.0426.21841 fax +39.0426.901411
> e-mail garcangeli@izsvenezie.it
>
>
>
>
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