Re: STPP OVERUSE

From: Shuming Ke (shumingk@foodsci.umass.edu)
Date: Tue May 08 2007 - 17:39:19 PDT

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    I think the yellow color of loin is from oxidation of heme proteins, not from
    overdose of STPP. You should read some reference on the oxidation of heme in
    fish.
    Regards.
    Shuming Ke, Ph.D
    Quoting Seafood research and extension information exchange
    <seafood@ucdavis.edu>:

    >
    > SEAFOOD Digest 2588
    >
    > Topics covered in this issue include:
    >
    > 1) RE: Ebola like virus killing fish in great lakes - addendum
    > by "Pamela Tom" <pdtom@ucdavis.edu>
    > 2) frozen cooked tuna loins with carbon monoxide
    > by "Marta Pagazaurtundua" <mpagaza@salica.es>
    > 3) STPP overuse
    > by "Laurie Hendrickson" <laurie@northatlanticfish.net>
    > 

    -- 
Shuming Ke, Ph.D.
Research Associate
University of Massachusetts Marine Station
P.O.Box 7128
932 Washington Street
Gloucester, MA 01930

    Office: 978-281-1930 x. 2
Fax: 978-281-2618

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