Victor, From Peru

From: Marcelo Hidalgo (marcelhi@yahoo.com)
Date: Fri Sep 01 2006 - 06:00:54 PDT

  • Next message: Gonzaga Victor (Contractor), NMRCD Lima: "RE: Question from Peru"

    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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