Here in the UK processors use a mix of gases, usually 80% CO2 20% N but
sometimes that is varied to 60:40.
The early work in the 1980's done by the Seafish Authority included the use
of 02 if I remember correctly but I can not put my hand on the research at
this moment. If you need more, tell me and I shall dig it out.
There are claims of very long life extensions - 2 weeks I was once quoted by
a processor. But shelf lives are subject to the temperatures variation of
the distribution system; in practical terms an additional 3 days is the
maximum I would expect the product to remain in good condition.
Richard Chivers
Fisheries Consultant
Seafood Audit International
44 (0) 1823 666666
www.fishonline.co.uk
----- Original Message -----
From: LMCKENZIE <lmckenzie@raptis.com.au>
To: Seafood Group (E-mail) <seafood@ucdavis.edu>
Sent: Friday, March 09, 2001 1:11 AM
Subject: Information request
I would appreciate any advice or information available on the tray-packing /
gas flushing of fish fillets.
Regards, Lisa McKenzie
This archive was generated by hypermail 2b29 : Fri Mar 09 2001 - 00:53:31 PST