Andrew Strak (abstrak@accesswave.ca)
Thu, 10 Jun 1999 11:11:58 -0300
Luis,
Your fish in the supermaket would spoil along three routes and depending on
your species they would play in the overall spilage more or less prominent
roles:
1. autolytical,
2. bacterial,
3. oxidative
You can do very little about the enzymes with the exception of temperature
control. You can do something with the microbial spoilage through
temperature control, lowering microbial count but even more with altering
the type of spoilage with the Modified Atmosphere Packaging for some species
or chemical treatment such as potassium phosphate. And you can prevent/slow
down oxidation through oxygen exclusion or the application of antioxidants.
Those means of shelf life extension may be legal or not depending on local
regulations. but they should not be used in lieu of good manufactiring
practices anyway. In the past, antibiotics and nitrates were used with ice
and there were wery effective but for obvious reasons they are not legal
anymore. I used to play with various methods of shelf life extension when I
was 'young and handsome' :-).
Best regards,
Andrew
-----Original Message-----
From: Luís Paulo Silva Pimentel <luispasp@usp.br>
To: phowgate@rsc.co.uk <phowgate@rsc.co.uk>
Cc: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: Wednesday, June 09, 1999 3:51 PM
Subject: Re: ice on fish boats
>Hi Peter Howgate,
>
>Thanks for your answer, and answer your question, packaged ice is ice in
>packages usually sold in convenience stores or supermarkets, to use in
>drinks...it´s not used in fish boats, I told about because the references
that
>I found, most of all were about packaged ice, and I am looking for
references
>about ice in fish boats or ice used to preserv quality of fish in
>supermarkets...
>
>Yes, in the last message quality means preserv freshness, thank you, I will
try
>to find these papers from 50 and 60´s, and I will read some books about
fish
>handling..
>
>Thanks,
>
>Luís Paulo
>
>howgate escreveu:
>
>> In response to Pimentel's message of 9 June
>>
>> ----------
>> From: Luís Paulo Silva Pimentel <luispasp@usp.br>
>> To: seafood@ucdavis.edu
>> Subject: ice on fish boats
>> Date: 09 June 1999 04:18
>>
>> > Hi seafood listers,
>>
>> > I am looking for some references about quality control of ice in fish
>> boats,
>>
>> The only quality parameters I am aware of are that the ice should be
>> prepared from potable water or clean seawater, and should have a small
>> particle size, that is, flake, tube or crushed ice or such like. Consult
>> any textbook on fish handling for details.
>>
>> > or else about microbiology of ice from fish boats. I found only
>> few references about packaged ice, and fewer about ice to preserv fish
>> quality.
>>
>> There are some papers on the microbiology of ice, but they tend to date
>> from the 1950's or 60's. There is a very large literature on the use of
ice
>> to preserve freshness of fish if that is what Pimentel means by
'quality'.
>> Again refer to any textbook on fish handling. I do not know what packaged
>> ice is - ice in packages? Is this used on fishing boats?
>>
>> Peter Howgate
>
>
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