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Browsing Course material (FP) by Author "Ravishankar, C.N."

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    Vacuum packaging of fish and fish products
    (Central Institute of Fisheries Technology, 2005) Ravishankar, C.N.
    Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of cooked food products. It should be stressed that vacuum packaging must be used under strict conditions of hygiene and control, and not as means to for go proper sanitation. This could be applied to cook-chill food systems to increase food quality and microbiological assurance.