Re: Chemical Checks for Canned fish

From: Enrique Bertullo (ebertullo@redfacil.com.uy)
Date: Wed Nov 17 2004 - 09:28:40 PST

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    Dear Ranjith:

    The use of TVBN as a reliable test for canned fish is not recommendable because during the pasteurization step (temperature) some proteins compounds (i.g. amino acids or peptides) are spoiled generating more free N than the original non proteic one. The use of TVBN check is very usefull to evaluate the raw material quality for canning before cooking and pasteurization.

    Regards,

    EB

    ----- Original Message -----
      From: ranjith_edirisinghe@nara.ac.lk
      To: ListSeafood
      Sent: Tuesday, November 16, 2004 7:31 PM
      Subject: Chemical Checks for Canned fish

      Dear List

      Is it possible to use TVBN as a reliable chemical check for Canned fish ?.
      Please send me some infomation on suitable chemical parameters to test the
      quality of canned fish

      Many thanks

      Ranjith Edirisinghe
      Head / Post Harvest Technology Division
      National Aquatic Resources Research & Development Agency (NARA)
      Sri Lanka
          

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