RE: Pink Tuna

From: Mariduena, Leonardo (Leonardo.Mariduena@inspectorate.com)
Date: Thu Mar 13 2008 - 09:13:10 PDT

  • Next message: Klaus Schallie: "RE: Pink Tuna"

    Dear Judith

     

    Probably is because the tuna is eaten a organism which contains carotenoid pigments specially astaxanthine (natural pigment present usually in algae, it is sell in artificial form as well for salmon culture) which gives the pink coloration to the fish flesh,

     

    Regards,

     

    Leonardo,

     

    Leonardo S. Mariduena, Blgo. MPhil

    Tel. 593-4-2399192

    Fax. 593-4-2399201

    Movil: 099420432

    HYPERLINK "mailto:leonardo.mariduena@inspectorate.com"leonardo.mariduena@inspectorate.com

     

    De: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] En nombre de Judith Reynolds
    Enviado el: miércoles, 12 de marzo de 2008 23:30
    Para: seafood@ucdavis.edu
    Asunto: Pink Tuna

     

    Dear all,

     

     

    I have a question to ask, does any body know what actually causes Pink Tuna, and how can we analyse the content of whatever hazard that's causing it, if there is any as well?

     

    I really need to know ASAP?

     

    Cheers and Regards

     

    Judith Reynolds

    Team Leader

    Competent Authority Solomon Islands

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