Chong,
The gas composition aims at shelf life extension as defined by sensory
criteria but generally is not related to product safety i.e. at controlling
potential Clostridium outgrowth in the product. Traditionally, lower O2
content gas mixes have been used for fish prone to oxidation such as salmon
while higher O2 content gases have been used for gadids and other lean
species. Apparently there is a dubious benefit of MAP application for ocean
species from the moderate and cold waters since the MAP atmosphere would not
sufficiently retard the growth of TMA producing Photobacterium phosphoreum.
Please contact Paw Dalgaard, as per enclosed posting, concerning further
information.
Andrew Strak
www.canfish.com
Paw Dalgaard (pad@dfu.min.dk)
Mon, 31 May 1999 18:39:36 +0200
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----Shelf-life of seafood, time-temperature integration and importance of luminous bacteria for seafood quality have been discussed several times on this list. Therefore, I would like to mention that a new software for shelf-life prediction of different types of seafoods and for prediction of growth of Photobacterium phosphoreum (and Shewanella putrefaciens) is now available for download (free of charge) from the homepage of the microbiology group at Danish Institute for Fisheries Research (http://www.dfu.min.dk/micro/ssp/). The Seafood Spoilage Predictor (SSP) software has been developed to predict and illustrate the effect of constant and fluctuating temperatures on shelf life. I would appreciate comments on how list-members see the need for prediction of shelf-life and microbial growth in seafood.
Best regards
------------------------------------- Paw Dalgaard, Senior Scientist Danish Institute for Fisheries Research (DIFRES) Department of Seafood Research Ministry of Food, Agriculture and Fisheries DTU, Building 221, 2800 Lyngby, Denmark e-mail pad@dfu.min.dk fax +45-45884774 phone office + 45-45252566 phone lab. +45-45254913 phone dept. +45-45883322 http://www.dfu.min.dk/micro/pd.htm
----- Original Message ----- From: "chong lee" <uricml@uriacc.uri.edu> To: <seafood@ucdavis.edu> Cc: <phowgate@rsc.co.uk> Sent: Wednesday, June 21, 2000 3:52 PM Subject: 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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