Dear Mr Pham Kiennt,
I do not want to re-open here a furious discussion about the subject of
utilizing CO in tuna again, but for anybody to advise you, it would be
necessary to know what you want really to do. If you are trying to enhance
the tuna colour through the use of CO, I would like to tell you that carbon
monoxide it is not admitted as additive in a number of countries, including
that of the European Union. In addition, some studies suggest that there is a
strong correlation between histamine content and use of CO in rejected tuna
at the EU borders. In short CO may be utilized not only to "improve" tuna
color, but also to mask temperature abuse in tuna. Not surprisingly, I would
say.
The new EU regulation on bio-security to be en force (partially) from next
January 2008 (in full since January 2009); in addition to be aimed to prevent
bio-terrorism (as the corresponding US regulation) is aimed also to prevent
and deter fraud and counterfeiting too. Please take note that this will mean,
in practice, a very serious legal "up-grading" of the type of liability
associated with what could be interpreted, in certain legal context, food
fraud and counterfeiting. In parallel the European Congress has supported
(not approved by the Governments yet) a new regulation that will impose very
large fines and even imprisonment to responsible operators engaged in fraud
and counterfeiting of sensitive goods like food, medicines, medical devices,
etc.
The use of carbon dioxide in MAP (Modified Atmosphere Packaging) is a
complete different issue, as carbon dioxide is an accepted additive and it is
utilized in practice.
Kind regards.
Hector M. Lupin
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of pham kiennt
Sent: 15 June 2007 10:16
To: seafood@ucdavis.edu
Subject: CoTuna
Hi every body.
For processing tuna, I use CO( monoxyd carbon) and N2( nytrogen), but
color is not good. Some body advise me to use CO2 replace N2.
Does any one help me?
Thanks and Rgds
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