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Modified Atmosphere Packaging of Fish and Fish Products

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Book cover Modified Atmosphere Packaging Of Food

Abstract

Fish products (fresh and saltwater fish, molluscs and crustaceans) used for food are highly perishable. Spoilage of freshly harvested fish products is usually microbial in nature. Traditionally, ice and refrigerated sea water or brine have been used to delay the onset of microbial spoilage of fish products. This chapter will review published research on the use of modified/controlled atmospheres for extending the storage life of fish products held at low temperatures. The concerns related to the potential growth and toxin production by psychrotrophic Clostridium botulinum types B and E in MAP fish products will also be reviewed.

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  1. Department of Food Science, University of British Columbia, Canada

    B. J. Skura

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  1. Department of Food Science Faculty of Agriculture and Forestry , University of Alabama, Edmonton, Canada

    B. Ooraikul Dip.Agr.,B.Food Tech.,M.Tech.,Ph.D  & M. E. Stiles B.Sc.,M.Sc.,Ph.D.  & 

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Skura, B.J. (1991). Modified Atmosphere Packaging of Fish and Fish Products. In: Ooraikul, B., Stiles, M.E. (eds) Modified Atmosphere Packaging Of Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2117-4_6

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  • DOI: https://doi.org/10.1007/978-1-4615-2117-4_6

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