PROCESS FOR THE PREPARATION OF A COMPOSITION FOR THE CONSERVATION OF FRESH FISH AND SEAFOOD AND CONSERVATION PROCESS

摘要

A gas mixture comprising carbon dioxide, oxygen and argon is provided to extend the shelf life of sea-food products and fish from 15 to 21 days at the storage temperature of 4 DEG C. Comparison is made with similar mixtures comprising nitrogen in lieu of argon which shows the unexpected results obtained with the mixtures of the invention.