Control of The Oxygen Reduction Potential
Spoilage bacteria and lipid oxidation usually need oxygen, so reducing the oxygen around fish can increase shelf life. This is done by controlling or modifying the atmosphere around the fish, or by vacuum packaging. Controlled or modified atmospheres have specific combinations of oxygen, carbon dioxide and nitrogen, and the method is often combined with refrigeration for more effective fish preservation.
Read more about this topic: Fish Preservation
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“All the oxygen of the world was in them.
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“The reduction of nuclear arsenals and the removal of the threat of worldwide nuclear destruction is a measure, in my judgment, of the power and strength of a great nation.”
—Jimmy Carter (James Earl Carter, Jr.)
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—Mary Matalin, U.S. Republican political advisor, author, and James Carville b. 1946, U.S. Democratic political advisor, author. All’s Fair: Love, War, and Running for President, p. 205, Random House (1994)