ShareInfluence of modified atmospheric packaging on chilled fish products.
Author(s) : TORSTVEIT A. K., AUNE E. J., OPDAHL E. J., et al.
Type of article: Article
Summary
In modified atmosphere packaging (MAP) a gas layer between the product and the packaging surface reduces heat flow in chilling and warming processes. To compare heat transfer resistance and chilling/warming times, fillets of salmon and cod were packed in commonly used MAP and also vacuum packed. Much slower chilling and warming rates were found for MAP compared to vacuum packages. The slow chilling rates for MAP show the importance of proper chilling in the packaging process.
Details
- Original title: Influence of modified atmospheric packaging on chilled fish products.
- Record ID : 2002-0273
- Languages: English
- Source: Food Aust. - vol. 54 - n. 4
- Publication date: 2001/04
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Packaging;
Fish and fish product - Keywords: Chilled food; Modified atmosphere; Heat transfer; Quality; Fish; Packaging
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L'ascension de la barquette PSE barrière.
- Author(s) : MOREL F.
- Date : 1995/09
- Languages : French
- Source: Process - n. 1108
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THE SHELF LIFE EXTENSION OF FRESH FISH.
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- Date : 1981
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- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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DEVELOPMENTS IN THE MODIFIED ATMOSPHERE PACKAGI...
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- Languages : English
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MODIFIED ATMOSPHERE PACKAGING OF COMMERCIAL PAC...
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- Source: Lebensm.-Wiss. Technol. - vol. 24 - n. 3
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PRESERVATION OF MULLETS IN CO2 -ENRICHED GAS MI...
- Author(s) : GUPTA S. S..
- Date : 1991
- Languages : English
- Source: Fish. Technol. - vol. 28 - n. 2
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