Luiz,
How much is weight loss of the fish during these 3 days of purging ?
Freek
----- Original Message -----
From: "Luiz Henrique" <luizhenrique@tilapiadobrasil.com.br>
To: <seafood@ucdavis.edu>
Sent: Monday, December 11, 2006 7:44 PM
Subject: RES: off flavor problem
>
> 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
> >
> >
> >
> >
> > --
> > No virus found in this outgoing message.
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> > Version: 7.1.409 / Virus Database: 268.15.15/581 - Release Date:
> > 09/12/2006
> >
> >
>
>
>
>
This archive was generated by hypermail 2b29 : Mon Dec 11 2006 - 17:00:53 PST