Effect van gasverpakkingen op ontdooide tonijn

Researchers at the Universidad de Zaragoza in Spain studied the shelf-life of commercial thawed tuna in different packaging atmospheres: Air, High O2, Sprayed green tea extract in High O2, Low O2, Non O2 and Carbon monoxide. Three-cm-wide slices of tuna were analysed at days 0 (24 h post-thawing), 4 and 6 from the date of packaging while kept in retail conditions.
The atmospheres ‘Non O2’ and ‘Low O2’ were the most effective for increasing tuna shelf-life. Also, the use of antioxidants or carbon monoxide improved colour and flavour attributes and should be considered as alternatives for packaging. An article about the research is published in Food Control.
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