Dear Angus,
We have in our plant, tanks of 20 cubic meters that hold 1.100 Kg of
tilapia with medium weight of 900 gr. Round, to facilitate the drainage of
the dirt.
The fish is placed in those tanks after the crop and they stay for 3 days up
to death.
The water for it, is totally changed constantly 3 times a day, a total of
60.000 liters of it longs for a day.
The water is provided by artesian sources. limpid and no salted, pH maximum
of 9.
You can use salt in the first day for preventive treatment to infections
caused by lesions in the transport
The forced air use (radial compressor) it is indispensable 24 hours.
The temperature of the it longs for it varies from 21 to 28 degrees Celsius
depending on the time of the year.
The mortality up to 5%.
The result is 100% acceptable, with no off-flavour
Regards,
_______________________________________________
Luiz Henrique Barrochelo
Plant Manager - Veterinarian
Tilápia do Brasil Ind. de Pescados de Aquicultura.
Tel/Fax: 55 (18) 3694.7200 / 3694.7255 / 3694.7256
Cel: 55 (18) 9101.5787
e-mail: luizhenrique@tilapiadobrasil.com.br
www.tilapiadobrasil.com.br
-----Mensagem original-----
De: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] Em nome de
P Howgate
Enviada em: segunda-feira, 11 de dezembro de 2006 09:26
Para: export@tilapiathai.com; seafood@ucdavis.edu
Assunto: Re: off flavor problem
Dear Angus
I assume from your address that you are referring to the muddy flavour that
occurs in farmed freshwater fish. It is not possible to remove it by post
harvest processing. Prolonged washing will ultimately remove it, but with
considerable trouble and detriment to the eating quality of the product.
Masking the flavour by smoking or flavourous additives is not successful
unless the flavour is only very mild. The off flavour is picked up from the
water in which the fish is raised and the only process that has been shown
to be successful in practice is to purge the flavour from the fish by
transferring them to clean water for a few days before harvesting. The
purging time depends on the size of fish and the temperature of the water,
but I would think somewhere in the range of two to six days would be
required. The big problem is how to get clean water without any of the muddy
flavour. It is unlikely that surface water would be pure enough and you
would have to use an artesian source.
Peter Howgate
----- Original Message -----
From: "Angus MacNiven" <export@tilapiathai.com>
To: <seafood@ucdavis.edu>
Sent: Monday, December 11, 2006 9:35 AM
Subject: off flavor problem
> Hi,
>
>
>
> I am looking for any information on the removal of off-flavor
> (off-flavour)
> in processing or pre-processing mainly of fish but information from any
> other aquatic products might be useful.
>
>
>
> Thanks for your time, regards
>
>
>
> Angus MacNiven
>
>
>
> Nam Sai Farms Co. Ltd - www.tilapiathai.com
>
>
>
>
> --
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> 09/12/2006
>
>
This archive was generated by hypermail 2b29 : Mon Dec 11 2006 - 04:47:40 PST