Modeling MAP for fish

From: Bob Price (rjprice@ucdavis.edu)
Date: Wed Nov 13 2002 - 14:28:33 PST

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    Patricio asked me to post this for him:

    We are working at Santa María University on the modeling of MAP for fish, mainly for salmon and trout. As you realize my country, Chile, has a huge production of this type of fish, therefore we are trying to increase the value of the final product.

     

    We are trying to write a proposal for a grant on this subject; essentially our focus is the understanding of the basic phenomena that takes place on the fish and the gas space, in order to analyze the impact of the main variables (storage temperature, etc)

     

    We would like to ask if it is possible to have more information dealing with the modeling of the MAP for fish, focus on the shelf life.

     

    Thanks in advance for your time and kindness

     

     

    Best regards,

     

     

                                            Patricio Núñez

     

    Chemical and Food engineering Department

    Universidad Técnica Federico Santa Maria

    Valparaíso, 1680, Avenida España

    Phone: 56-32-654258

    Fax: 56-32-654478

    Email: patricio.nunez@pqui.utfsm.cl

    Bob

    Robert J. Price, Ph.D.
    Extension Specialist, Seafood Products
    Sea Grant Extension Program
    Food Science & Technology
    University of California
    One Shields Avenue
    Davis, CA 95616
    Phone: 530/752-2194
    Fax: 530/752-4759
    http://seafood.ucdavis.edu

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