Storage life of prepacked wet fish at 0°C:I. Plaice and haddock
- 1 March 1972
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 7 (1) , 13-19
- https://doi.org/10.1111/j.1365-2621.1972.tb01636.x
Abstract
Summary: The paper reports some new results of experimental packaging of plaice and haddock in polyethylene and polyamide pouches. Changes in the gas composition inside the package as well as microbiological and chemical changes during storage are discussed.It is concluded that in no case does packaging of fish cause a decrease in fish quality and keeping time. An improvement in the quality and shelf life of prepacked fish is sometimes obtained, depending on (1) the type of fish, (2) the packaging material, and (3) the packaging method. Further it is concluded that vacuum‐packaging of fish in polyethylene pouches does not improve growth conditions for anaerobic bacteria.Keywords
This publication has 1 reference indexed in Scilit:
- MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATSJournal of Applied Bacteriology, 1962