I do not think CO has a significant effects on extension of storage life of
fish if bacteriological spoilage is the criterion, but here seems to be a
possibility that CO will preserve a fresh appearance in fish that is
spoiled. That is the reason regulators are wary about the use of CO and
odourless smokes. A full account is given in 'Modified Atmospheric
Processing and Packaging of Fish - Filtered Smokes, Carbon Monoxide &
Reduced Oxygen Packaging', edited by W. Steven Otwell, Hordur G Kristinsson
and Murat O Balaban, and published by Blackwell in 2006.
Peter Howgate
----- Original Message -----
From: "Gonzalo Garcia Tapia" <gonzalo_garcia_tapia@yahoo.com.mx>
To: <seafood@ucdavis.edu>
Sent: Friday, April 18, 2008 3:45 PM
Subject: Smoked tuna
Good day, anyone know or have information about the shelf life of the
tasteless smoked tuna?
I want to pack this product in MAP-CO.
Best regards everybody.
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