Hi all,
I have made an subjective inspection for an importer, with the guidelines
of the U. S. (and also Canadians) Standards for Grades of Frozen raw Scallops.
In my opinion the lot has objectionable off flavors and off odors and the
texture in the cooked state is bad.
The situation is that I am confident with my eyes, nose and taste, but the
producer who sell the product isn't. I am looking for a subjective method
to support the subjective inspection and looking for data about volatil
nitrogen amount in fresh and spoiled scallops.
If there isn't an objective method we need to contract an independent inspector,
to arbitrate in the case, and this may be more expensive.
Thanks,
Dr. Daniel Gilardoni
Solís Grande 925
11700 Montevideo, Uruguay
Telefax: (598 2) 305 85 42
Móvil: (598) 99 247 796
>-- Mensaje original --
>From: "Enrique Bertullo" <ebertullo@redfacil.com.uy>
>To: "Berkompas, George" <GBerkompas@nfpa-food.org>
>Cc: <seafood@ucdavis.edu>
>Subject: Re: TMA and scallops
>Date: Sat, 7 Feb 2004 09:35:45 -0800
>
>
>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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