In reference to Andrew's comment on this listserv's archives, the June
2000 archive is located at:
http://listproc.ucdavis.edu/archives/seafood/log0006/
Regards,
Pamela Tom, Seafood Listserv Co-Owner
On Mon, 19 Mar 2001, Andrew Strak wrote:
> 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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