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| A new method has been developed to provide a significant improvement to the processing of fish through a unique gas treatment method, resulting in a reduction in treatment time and an enhanced penetration of fish with the treatment gas. This allows the fish to stay fresher for longer by reducing bacteria counts, while allowing improved colour retention. Buyers of fresh tuna, whether in the sushi bar or the supermarket, prefer pink/red-coloured fish. Carbon monoxide (CO), an odourless, tasteless and colourless gas prevents the flesh from discolouring. CO is also used in modified atmosphere packaging (MAP) as a packaging technique for maintaining food quality by altering the atmospheric conditions within the package. The FDA approved the practice as safe-for-use with packaged meats in 2004 in response to requests from two food companies. CO is Generally Regarded As Safe (GRAS) by the FDA for use on fresh meat for colour preservation. This new processing technology is based on full gas penetration and operates in a closed system unlike other processing systems that make use of hundreds of needles to penetrate the fish. Its gas penetration is complete, quicker and more cost effective when compared to other processing techniques due to the low pressure atmospheric system that is maintained during processing, specifically designed penetration rods, and unique method of producing food grade CO gas. |
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