MAP for fish

From: chong lee (uricml@uriacc.uri.edu)
Date: Wed Jun 21 2000 - 11:52:40 PDT

  • Next message: Douglas L. Marshall: "RE: MAP for fish"

    I wonder if anyone could provide the information on the current status of
    MAP on shelf-life extension of fresh fish, primarily processed - e.g.
    fillet. There have been some reports in the past, but I found the gas
    composition somewhat varies with species and reports. There seems to be no
    general agreement on what the makeup of the gas should be. Any
    information would be greatly appreciated.

    Chong Lee

    Chong M. Lee, Professor
    Dept. of Food Science & Nutrition
    University of Rhode Island
    Kingston, RI 02881
    Tel. 401-874-2862; Fax. 401-874-2994

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