RE: Decomposition test

From: Surefish Bellingham (Surefish@az.com)
Date: Thu Mar 29 2007 - 16:35:02 PDT

  • Next message: Barbara Blakistone: "RE: Decomposition test"

    Re: Decomposition testThanks to all for your input.

    I don't know where the crab is being processed. I think what the client was asking was what to test for if sending samples to an independent lab for confirm or dispute an FDA detention and also, how to detect decomp in addition to sensory.

    My reply was if sending to an independent lab, test for indole. According to some given advice, an indole result of 25 to 50 micrograms/gram would indicate class 2 decomposition and greater than 50 micrograms indicates class 3.

    Regarding a device for rapid detection, I hear there are some in development, but they need calibration by sensory, and may be expensive and not convenient.

    Any comments regarding any of the above, still welcome.

    Thanks!,

    Mark
      ----- Original Message -----
      From: Klaus Schallie
      To: 'Surefish Bellingham' ; 'Purnendu Vasavada'
      Cc: seafood@ucdavis.edu
      Sent: Thursday, March 29, 2007 4:04 PM
      Subject: [Norton AntiSpam] RE: Decomposition test

      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 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: Purnendu Vasavada

        To: 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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