I am curious as to the rationale used by your European buyers to reject
based on this color.
What do THEY think it is? Do they also reject ham and roast beef slices
exhibiting same?
Regards
Jon McGraw
Seafreeze
Seattle
-----Original Message-----
From: ranjith_edirisinghe@nara.ac.lk
[mailto:ranjith_edirisinghe@nara.ac.lk]
Sent: Wednesday, September 01, 2004 9:42 PM
To: ListSeafood
Subject: Luminous colors in Tuna muscle -2
Dear List
Many thanks for everybody who replied for my request. However I would like
to
update some information on this matter
1. I have received number of reasons and explanations for this rainbow
color
in tuna muscle. However, there is no proper conclusion.
2. Even there is no real health hazards or any other quality problem, some
european buyers do not accept tuna just because of this rainbow color.
Therefore this is a problem for our exporters. There is no any indication
from
the outside, and fish has to cut in to pieces to see the colors. So, it is
easily visible in tuna stakes and loins. As this is an unpreventable matter
so
far, our industry people and exporters want to find an early detection
method
for these colors (should he able to apply in landing sites). Then they can
reject whole fish even before processing.
3. I have done few tests, but unable to find any significant differences
in
bacterial counts (including luminous bacteria). However lipid content seems
to
be bit high, but not significant. Generally these rainbow colors are more
common in bigeye tuna than other tuna varieties.
4. If anyone got any related information, please let me know.
Many thanks,
Ranjith Edirisinghe
Head / Post Harvest Technology Division
National Aquatic Resources Research & Development Agency (NARA)
Sri Lanka
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