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THE RELATIONSHIP OF TEMPERATURE TO THE SHELF LIFE OF VACUUM PACKED MARINE FISH. AN INTERIM REPORT.

Author(s) : HENDRIE M. S., CANN D. C.

Summary

THE SHELF LIFE OF FISH IN VACUUM SKIN PACKAGES DEPENDS ON STORAGE TEMPERATURE, SPECIES AND ORIGINAL QUALITY. FOR FRESH FISH, SHELF LIFE IS 0. 5 TO 1.5 DAYS AT 293 K (20 DEG C) AND IS EXTENDED FROM 1.5 TO 3 DAYS AT 283 K (10 DEG C). WHEN TEMPERATURE IS LOWERED, SHELF LIFE IS EXTENDED AT 278 K (5 DEG C) AND, MORE SIGNIFICANTLY, AT 273 K (0 DEG C). FOR HOT-SMOKED MACKEREL SHELF LIFE IS COMPARATIVELY LONGER AT HIGHER TEMPERATURES.

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Pages: 1985-4

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Details

  • Original title: THE RELATIONSHIP OF TEMPERATURE TO THE SHELF LIFE OF VACUUM PACKED MARINE FISH. AN INTERIM REPORT.
  • Record ID : 1987-0582
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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