Re: TMA and scallops

From: Enrique Bertullo (ebertullo@redfacil.com.uy)
Date: Sat Feb 07 2004 - 09:35:45 PST

  • Next message: Daniel Gilardoni: "Asunto: Re: TMA and scallops"

    Hi George:

    Thanks for replying.
    Of course the sensory method is quicker and cheaper, but our friend Daniel Gilardoni was asking about Objective methods. I understood that he´s actually working with the Subjective evaluation .
    Regards,

    Enrique Bertullo
      ----- Original Message -----
      From: Berkompas, George
      To: Enrique Bertullo
      Sent: Friday, February 06, 2004 2:01 PM
      Subject: RE: TMA and scallops

      Dear Mr. Bertullo,
      Sensory evaluation is much quicker and more reasonable cost.
      Regards,
      George Berkompas
        -----Original Message-----
        From: Enrique Bertullo [mailto:ebertullo@redfacil.com.uy]
        Sent: Friday, February 06, 2004 3:42 PM
        To: seafood@ucdavis.edu
        Subject: Re: TMA and scallops

        Dear Dr. Gilardoni:

        I recommend to you the use of N-TMA obtained through the Conway Method (Modified).
        To evaluate spoilage I could suggest complimentary the microbiological tests using APC.
        Regards,

        Enrique Bertullo
        Institutte of Fisheries Research
        University of Uruguay

        ----- Original Message -----
          From: Daniel Gilardoni
          To: seafood@ucdavis.edu
          Sent: Friday, February 06, 2004 6:56 AM
          Subject: TMA and scallops

          Hi list,

          I need info about normal values of TMA and volatil nitrogen determination
          in frozen scallops.
          I also need info about anothers objective methods to evaluate deterioration
          in this product.

          Thanks in advance,
          Dr. Daniel Gilardoni
          Solís Grande 925
          11700 Montevideo, Uruguay
          Telefax: (598 2) 305 85 42
          Móvil: (598) 99 247 796

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