Re: Astaxanthin Determination

From: Naim Montazeri (Mr.) (naim.montazeri@gmail.com)
Date: Mon Apr 23 2007 - 11:55:03 PDT

  • Next message: Kevin Holbert: "RE: Microbiological standards for fresh sushi fish"

    Dear Stark,

    An interesting study on Salmon pigmentation had been done in food nutrition
    laboratory at
    Dalhousie university, as following:

    Saha, M.R., Ross, N.W., Gill, T.A., Olsen, R.E. and Lall, S.P. 2005.
    Development of a method
    to assess binding of astaxanthin to Atlantic salmon *Salmon salar* L.,
    muscle proteins. Aquaculture
    Research, 36:336-343.

    You can get more information from the department of Food Science and
    technology and also the faculty of
    Science (Marine Biology).

    Regards.
    Naim M.

    On 4/23/07, Andrew Strak <andrews@tridentseafoods.com> wrote:
    >
    > Are there any labs in the United States/Canada that would conduct total
    > astaxanthin determination in the flesh, shells and oil of aquatic
    > sources? I would appreciate any leads. I have not been successful in
    > locating any lab yet.
    >
    > Best regards,
    >
    > Andrew Strak
    > Senior Technologist
    > Trident Seafoods Corporation
    >
    >
    >
    >
    >
    >
    >
    > CONFIDENTIALITY NOTICE
    >
    > The information in this message is intended only for the addressee or the
    > addressee's authorized agent. The message may contain information that is
    > privileged, confidential, or otherwise exempt from disclosure. If the
    > reader of this message is not the intended recipient or the recipient's
    > authorized agent, then you are notified that any dissemination, distribution
    > or copying of this message is prohibited. If you have received this message
    > in error, please reply to the sender and then delete the message.
    >
    >
    >
    >
    >
    >
    > 

    -- 
Naim Montazeri

    Address:
PO BOX: 19395-5748
Tehran
Iran.

    This archive was generated by hypermail 2b29 : Mon Apr 23 2007 - 11:55:20 PDT