Hello All,
May I suggest finding more resources from the university researchers who
have been studying swimming crab quality recently?
Dr. Michael Jahncke, Virginia Polytechnic Institute and State University
(VA Tech), Seafood Research and Extension Center, Hampton, Virginia and
his team have current projects on this subject. They also provide
seafood extension materials.
Carol Kelly
USDC Seafood Inspection Program
Sensory Section
Surefish Bellingham wrote:
> Hi Pernendu,
>
> Thanks for the reply.
>
> In this case, a client is asking if there is an easy way to check raw
> crab for decomposition on a picking line for decomposition.
> Personally, I believe that sensory is the best method, but I am trying
> to answer their specific question.
>
> Do you know of a company that manufactures a devise for checking TMA
> or TVB or any other spoilage indicator?
>
> Thanks,
>
> Mark
>
> ----- Original Message -----
> *From:* Purnendu Vasavada <mailto:purnendu.c.vasavada@uwrf.edu>
> *To:* Surefish Bellingham <mailto:Surefish@az.com>
> *Sent:* Thursday, March 29, 2007 9:18 AM
> *Subject:* Re: Decomposition test
>
> Mark:
>
> You can do TMA (Trimethyl amines) and TVB ( Total volatile base)
> as a rapid indicator of spoilage. You may find more help if you
> can provide details information on what product,, storage
> condition etc.
>
> Purnendu C. Vasavada
>
>
>
>> Is there any rapid test (other than sensory) for decomposition on
>> a raw product?
>>
>> Thanks,
>>
>> Mark Neely
>> Surefish, Inc.
>>
>>
>
>
> --
>
>
> Dr. Purnendu C. Vasavada
> Professor of Food Science
> Extension Specialist--Food Safety and Microbiology
> University of Wisconsin-River Falls
> Animal and Food Science Department
> 410 S. 3rd Street
> River Falls, Wi, 54022. USA
> (715) 425-3150 Fax: (715) 425-3785
> E-Mail: Purnendu.C.Vasavada@UWRF.Edu
> http://www.uwrf.edu/food-science/foodmicrosymposium/Foodmicro.html
> ====================================================
> AttendS(
> 27th University of Wisconsin - River Falls Food Microbiology
> Symposium and Rapid Methods Workshop: CURRENT CONCEPTS IN
> FOODBORNE PATHOGENS AND RAPID METHODS AND AUTOMATION IN FOOD
> MICROBIOLOGY, October 21-24, 2007
> Call 715-425-3150, e mail Foodmicro@uwrf.edu or visit
> http://www.uwrf.edu/food-science/foodmicrosymposium/Foodmicro.html
>
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