To: Seafood Community
Fr: Pamela Tom, Univ. of Calif., Sea Grant Extension Program
The Codex Alimentarius is writing a code for the Processing of Smoked
Fish; section 12 of the Code for Fish and Fisheries Products. An issue is
the use of liquid smoke; whether the use should be provided for and, if
so, how is the liquid smoke used in smoked fish production?
Use of liquid smoke as the US delegation to the committee now understands
it would be as an applied flavor substance to augment the smoking process,
(applied either by dipping, spraying or injecting), or as an actual
(sole?) source of smoke by revolatilizing the liquid smoke by spraying
onto heated plates and generating a smoky atmosphere in the smoke chamber.
If so used, would this result only in a cold-smoked product?
While the document has been circulated internationally for a round of
government comments as CL2003/37-FFP, this request through the list-serve
is intended to help locate the best information available so that the
Codex code will best describe appropriate practices.
If any readers can contribute factual information on the various uses of
liquid smoke, that contribution will be helpful in the work of the
Committee. If you can provide information and a means of contacting and
responding to you, please contact:
Dr. George P. Hoskin, Director
Division of Science and Applied Technology
US FDA, HFS-425
5100 Paint Branch Parkway
College Park, MD 20740 USA
E-mail: ghoskin@cfsan.fda.gov
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