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VACUUM PACKING OF FRESH FISH.

LE CONDITIONNEMENT SOUS VIDE DU POISSON FRAIS.

Type of article: Article

Summary

THE PAPER REPORTS THE VACUUM-PACKING PROCESSES FOR FRESH FISH, EITHER WHOLE OR HEADED, GUTTED, EITHER IN STEAKS OR FILLETS, IN TWO FRENCH COOPERATIVE STATIONS, ONE IN BASSE NORMANDIE (PORT-EN-BESSIN), THE OTHER IN FINISTERE (ST-GUENOLE), WITH TWO TYPES OF EQUIPMENT AND TRAYS. THE PROCESSES ARE ACHIEVED UNDER THE BEST SANITARY CONDITIONS AND MAINTAIN THE PRESERVATION OF FISH FOR SIX DAYS BETWEEN 273 AND 275 K (0 AND 2 DEG C). IN SPITE OF INVESTMENT AND PACKAGING MATERIAL COSTS, THE MARKETING OF SUCH PRODUCTS IS ADVANTAGEOUS, THANKS TO THE ABSENCE OF DISTRIBUTION AGENTS. G.G.

Details

  • Original title: LE CONDITIONNEMENT SOUS VIDE DU POISSON FRAIS.
  • Record ID : 1984-1924
  • Languages: French
  • Source: Rev. tech. vét. Aliment. - vol. 22 - n. 193
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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