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Modified-atmosphere packaging of fish and crustaceans: sensory enhancement.

Author(s) : CHURCH N.

Type of article: Article

Summary

The author presents the various aspects of: fish spoilage; pathogenic flora of fresh fish; and problems related to Clostridium botulinum and other pathogens. He draws the attention to potential probems: increased exudate/drip, discolouration, histamine poisoning (scombrotoxicity), shellfish toxins. Various methods are reviewed: modified-atmosphere packaging; controlled-atmosphere packaging; vacuum packaging; vacuum skin packaging with a view on shelf life, gas to product ratios, packaging materials and equipment, gas composition and future developments.

Details

  • Original title: Modified-atmosphere packaging of fish and crustaceans: sensory enhancement.
  • Record ID : 1999-1751
  • Languages: English
  • Source: Food Sci. Technol. Today - vol. 12 - n. 2
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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