Share

FRESH FISH FLAVOUR. IT'S IN THE BAG.

Author(s) : IDOL R. C.

Type of article: Article

Summary

VACUUM PACKAGING MAY BE USED TO HELP PREVENT DETERIORATION IN FROZEN SEAFOODS, SUCH AS DEHYDRATION OR FREEZER BURN, DISCOLOURATION, ICE CRYSTAL BUILD-UP, LIPID OXIDATION OR RANCIDNESS. OXYGEN-AND WATER-IMPERMEABLE FLEXIBLE PLASTIC BAGS ARE USED AND THE BAG IS CLOSED EITHER BY HEAT-SEALING OR APPLICATION OF A CLIP CLOSURE, AND THEN SHRUNK IN HOT WATER. DRIP LOSS IN VACUUM PACKAGES IS CONSIDERED AND THE FINDINGS OF A TASTE PANEL ON VACUUM PACKAGED FISH, INCLUDING COD, DOVER SOLE, FLOUNDER AND SALMON ARE DISCUSSED. CONSUMER REACTION IS ALSO EXAMINED. (INT. PACKAG. ABSTR., GB., 2, N.5, 1982/05, 272, 1150.

Details

  • Original title: FRESH FISH FLAVOUR. IT'S IN THE BAG.
  • Record ID : 1983-0299
  • Languages: English
  • Source: Food Drug Packag. - vol. 46 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing