I am assigned to “salvage” 100+ kilos of tuna steak. Since its my job as an RND (research and development) to do so. I’ve looked at food science journals and stuff and still have not found anything.
So, guys what should I do? Is there away to decrease bacterial enzymes in tuna that produce histamine. This is actually the scenario were facing, histamine content is increasing. The only solution for this is disposal. But its a big loss…
HELP! PLEAAAASSSEEEE!!!
I’m not quite understanding the problem; What sort of condition or treatment are you ‘salvaging’ it from?
Cook it?
To tell you guys the truth, the tuna is somewhat “old”…So now all our tuna products are on hold. We had several costumer complaints already and I really wanted it disposed.Pronto!
Sell it to a hog farm in the area.
Give it to the local zoo.
If the fish is “old”, then don’t “salvage” it, throw it away. Rotten fish is not for anything.
thanks alot guys!
The company I worked for decided to disposed of them…There really was no way to “salvage” them. Thanks alot!