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MODIFIED ATMOSPHERE PACKAGING OF FISHERY PRODUCTS.

Author(s) : CANN D. C.

Type of article: Article

Summary

THE ADVANTAGES AND DISADVANTAGES OF MODIFIED ATMOSPHERE PACKAGING ARE DISCUSSED AND DETAILS ARE GIVEN OF THE GAS MIXTURES, TYPICALLY 40% CO2, 30% N2 AND 30% O2 FOR WHITE MARINE FISH AND SHELLFISH, AND 60% CO2 AND 40% N2 FOR SALMONOIDS FATTY FISH AND SMOKED FISH. ONLY FISH OF THE HIGHEST QUALITY SHOULD BE USED, WHITE FISH WITH A QUALITY EQUIVALENT TO 1 TO 4 DAYS IN ICE, AND OTHER TYPES EQUIVALENT TO 1 TO 3 DAYS IN ICE. DETAILS OF THE PACKING PROCESS ARE DISCUSSED, AND RESULTS ARE GIVEN OF STORAGE LIFE AT TEMPERATURES RANGING FROM 273 TO 283 K (0 TO 10 DEG C). G.R.S.

Details

  • Original title: MODIFIED ATMOSPHERE PACKAGING OF FISHERY PRODUCTS.
  • Record ID : 1989-0177
  • Languages: English
  • Source: Infofish int. - vol. 7 - n. 1
  • Publication date: 1988/01
  • Document available for consultation in the library of the IIR headquarters only.

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