Hi to all. While I'm a believer in sensory evaluation by trained analysts
and did that for much of my career, doing sensory on a production line can
be very challenging. Proper sensory evaluation should be done in a
controlled environment where air quality, air movement, light and
temperature won't interfere with the assessment.
In a processing plant the air is often saturated with the odours of all of
the product(s) in the area which leads to habituation / desensitization in
the people doing the assessment. Odours from machinery, steam, detergents,
sanitizers, exhaust from internal combustion motors, less than optimal
lighting, lots of noise and all the commotion associated with the processing
operation are additional distractions that may make the job more difficult
if present. While it might be possible to identify very decomposed product
under those situations, less decomposed and borderline quality could easily
escape detection.
Since the original question originated in Bellingham, I'm guessing the
product might be dungeness crabs. Without knowing the exact circumstances,
processing only live crabs would largely eliminate the risk of processing
decomposed product.
Klaus Schallié
18192 Claytonwood Crescent
Surrey, BC Canada V3S 8G8
Tel. (604) 576-1879
e-mail HYPERLINK "mailto:schallie1@shaw.ca"schallie1@shaw.ca
_____
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Surefish Bellingham
Sent: March 29, 2007 10:08 AM
To: Purnendu Vasavada
Cc: seafood@ucdavis.edu
Subject: Re: Decomposition test
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: HYPERLINK "mailto:purnendu.c.vasavada@uwrf.edu"Purnendu Vasavada
To: HYPERLINK "mailto:Surefish@az.com"Surefish Bellingham
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 ==================================================== Attend© 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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