Inquiry on canned tuna quality

From: Ko, Iwan Setiyono (isk025@student.uit.no)
Date: Fri May 27 2005 - 15:53:24 PDT

  • Next message: Angel M Suarez: "Re: Inquiry on canned tuna quality"

    Dear all,
    I am interested to study canned tuna quality and need some assistance.
    Anybody would like to explain these following questions?

    1. Based on your experience, do you think the reject products when they
    are under US FDA detention do tend come from older can age (3, 4 or even 5
    years old) after production date?

    2. Do you think it's mainly due to the histamine content? Or other
    microbiological problems?

    3. How do you generally assess the quality of the canned product of
    increasing can age compared with the newly produced one, based on
    chemical, microbiological and sensory criteria?

    Looking forward to hearing it from you. 

    -- 
Best regards,

    Ko, Iwan Setiyono (Ko, I.S.)
MSc Candidate - International Fisheries Management
Norwegian College of Fishery Science (NFH)
University of Tromsų - Breivika N-9037 Tromsų
NORWAY
Mobile: +47 4500 4097
E-mail: isk025@student.uit.no

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