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.
Links
See the source
Indexing
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Themes:
Packaging;
Fish and fish product - Keywords: Ice; Sea bass; Chemical composition; Microbiology; Vacuum; Catfish; Fish; Packaging; Storage life
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