I just received a report regarding the following practice which I haven't
heard of before.
>" While in a fish factory last week we saw them placing a aluminium pouch
>that was one inch by one inch square and rather flat into a plastic bag
>with a single salmon skinless fillet from about a 3kg fish that was to be
>sealed. They explained that the small aluminium pouch was an oxygen
>absorber that helped to keep the fish from turning brown."
Could anybody comment as to the contents of the "aluminium pouch" and how
this works ? I am curious as to why anybody would consider this necesary if
they have a bag with good oxygen permeability barrier. I guess it would
depend on the intended shelflife of the product ?
Regards / Adrian Simpson
This archive was generated by hypermail 2b29 : Tue Nov 18 2003 - 18:01:54 PST