What was the quality of the “pink tuna”? Was any sensory evaluation or
chemical testing done?
While working with Canada’s federal Fish Inspection Program my colleagues
and I participated in a number of spoilage trials to produce canned tuna
with a wide range of quality from best available to extremely decomposed for
sensory and chemical evaluation, training and workshops.
Tuna loins occasionally took on a red / pink / flushed appearance as they
became increasingly decomposed. If my memory serves me correctly, it was
most often in fairly large yellowfin, especially the anterior portion of the
loins.
Regards,
Klaus
Klaus Schallié
18192 Claytonwood Crescent
Surrey, BC Canada V3S 8G8
Tel. (604) 576-1879
e-mail HYPERLINK "mailto:schallie1@shaw.ca"schallie1@shaw.ca
_____
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Mariduena, Leonardo
Sent: March 13, 2008 9:13 AM
To: Judith Reynolds; seafood@ucdavis.edu
Subject: 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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