Fish layers separators

From: Marta Spinoglio (maspin@pafco.net)
Date: Mon May 14 2007 - 09:01:01 PDT

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    Good morning,
    We work with fish packed in modified atmosphere. We are going to pack tuna
    in 4-inch deep trays. The tuna steaks that are on the bottom layers will not
    be exposed to the gas mixture. The corrective method is to use a porous
    separator between the layers to expose the tuna steak surface area to the
    gases.
    I cannot find any reference in that regard. Is there any technical article
    or supplier of your knowledge?
    Thank you for your time.
    Regards,
    Marta

    Marta Spinoglio, Ph.D.
    Technical Manager
    PACIFIC AMERICAN FISH CO. INC.
    Santa Fe Avenue, Vernon, CA 90058
    Phone: (323) 319-1549
    Fax: (323) 319-1553
    maspin@pafco.net

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