Hi Victor;
In our country exporting this fish to Europe and China
downtown in New York.This fish is too fat, so we must
handly carefully.
I can recomend you review the catching process and
storeging process on the vessels. If the miramelindo
wasn´t properly manage (good quality of ice or fresh
brine, butchering time onboard, etc) you´ll surely
find this problem again.
Marcelo Hidalgo
Quality Assurance Inspector
Trimarinegroup
South America-Ecuador
--- "Barber, Kathleen G. (BB)"
<barberk@bumblebee.com> escribió:
> Hello Victor,
> In our experience with tuna we have encountered all
> scenarios - decomposed
> fish with no histamine, acceptable fish (no odors of
> decomposition) with
> high histamine and decomposed fish with high
> histamine.
>
> I believe it has to do with the complex interaction
> between spoilage
> bacteria and histamine forming bacteria. If the
> spoilage bacteria win the
> competition then fish will spoil before histamine
> can be formed; sounds like
> that is what you have found.
>
> In any event, decomposition or fish with bad odors
> mean the fish has been
> time/temperature abused and there is a possibility
> of histamine formation.
>
> Regards,
> Kathleen Barber
> Bumble Bee Foods
>
> -----Original Message-----
> From: Gonzaga Victor (Contractor), NMRCD Lima
> [mailto:VGonzaga@nmrcd.med.navy.mil]
> Sent: Thursday, August 31, 2006 1:07 PM
> To: 'seafood@ucdavis.edu'
> Subject: Question from Peru
>
> Hi everyone,
>
> I've just been registered to this listserv. Thanks
> to Pamela for allowing me
> to be part of this group.
>
> Well, briefly, I conducted a small study among
> scombridae fish in Lima, all
> of them from different public markets and two big
> sea-product markets. My
> concern was about some samples which smell really
> bad but histamine levels
> were under 2 PPM. Fish was tested by Veratox. Some
> comments? I know there
> is not relation between high veratox levels and no
> odor, but there is a
> relation between bad odor and high levels?
>
> Regards,
>
> Victor
>
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