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Effects of film overwrapping, vacuum packaging and vacuum skin packaging on psychrotrophic counts and chemical changes of iced channel catfish.

Author(s) : HUANG Y. W., KOEHLER P. E., EITENMILLER R. R., LILLARD D. A.

Type of article: Article

Summary

Count of psychrotrophs and determination of ATB index, contents in free fatty acids, pH and ammonium production. The bacteriological quality of vacuum-packed fish is better than that of film-packed fish. The contents in fatty acids are higher in the fish overwrapped with a film after a two-week storage. The other parameters are identical for both types of conditioning.

Details

  • Original title: Effects of film overwrapping, vacuum packaging and vacuum skin packaging on psychrotrophic counts and chemical changes of iced channel catfish.
  • Record ID : 1993-2704
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 16 - n. 3
  • Publication date: 1992
  • Document available for consultation in the library of the IIR headquarters only.

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