Lisa,
The issue of MAP technology for fishery products has been extensively
discussed in the past on the group and you should be able to find lots of
references in the group archives of June 2000.
Apparently, there are only very limited benefits if the MAP is applied to
cod and several others ocean species. The reason is that for packed cod,
the Gram-negative organism Photobacterium phosphoreum has been identified as
the organism responsible for spoilage and the growth rate of this organism
is increased under anaerobic conditions. Concerning further information
please refer to: http://www.fao.org/docrep/v7180e/V7180E0c.htm#6.3 or you
may try to contact:
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
Andrew Strak
----- 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
>
>
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