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EXTENDED FRESH STORAGE OF FISHERY PRODUCTS WITH MODIFIED ATMOSPHERES: A SURVEY.

Author(s) : WILHELM K. A.

Type of article: Article

Summary

ALTERATIONS IN THE PRESSURE OR GASEOUS COMPOSITION OF STORAGE CONDITIONS CAN BE APPLIED TO REDUCE BACTERIAL AND OXIDATIVE SPOILAGE OF FRESH FISHERY PRODUCTS. THESE METHODS, VACUUM PACKAGING, HYPOBARIC STORAGE, HYPERBARIC STORAGE, AND THE USE OF SUCH GASES AS CARBON DIOXIDE AND OZONE, ARE REVIEWED IN THIS PAPER. UNDER STRICT TEMPERATURE CONTROL, ATMOSPHERIC MODIFICATION CAN BE SHOWN TO EXTEND THE SHELF LIFE OF FRESH FISH. CO2-ENRICHED ATMOSPHERES HAVE THUS FAR RECEIVED THE GREATEST COMMERCIAL USAGE FOR THE BULK SHIPMENT OF FRESH FISH.

Details

  • Original title: EXTENDED FRESH STORAGE OF FISHERY PRODUCTS WITH MODIFIED ATMOSPHERES: A SURVEY.
  • Record ID : 1983-0174
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 44 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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