Chong,
Another useful link related to shelf life of fishery products under MAP
conditions.
http://www.fao.org/docrep/v7180e/V7180E0c.htm#6.3
Andrew Strak
www.canfish.com
----- 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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