Share

FRESH FISH VACUUM PACKAGING.

[In Italian. / En italien.]

Author(s) : PALEARI M. A., BERETTA G.

Type of article: Article

Summary

THE < SKIN > SYSTEM FOR THE VACUUM PACKAGING OF FISH, WHOLE, IN SLICES AND IN FILLETS, IS RAPIDLY GAINING GROUND ON THE ITALIAN MARKET. THE SUCCESS OF THEFINAL PRODUCT DEPENDS ON THE QUALITY OF THE STARTING PRODUCT, THE STRICT OBSERVATION OF HYGIENIC CONDITIONS DURING PREPARATION AND PACKAGING AND THE OBSERVATION OF STRICT 273 K (0 DEG C) CONSERVATION CONDITIONS. IF THESE STANDARDS ARE OBSERVED THE FRESH FISH HAS A SHELF LIFE OF 6-10 DAYS. THE ALMOST COMPLETE LACK OF EXUDATE, THE SLOWING DOWN OF THE OXIDATIVE LIPID PROCESSES AND THE MAINTAINING OF THE NATURAL SMELL AND COLOUR ARE VERY POSITIVE QUALITIES PECULIAR TO FISH WHICH IS VACUUM-PACKED.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-2652
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 290
  • Publication date: 1991/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing