Modified atmosphere packaging - A review

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dc.contributor.authorSrinivasa Gopal, T.K.
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2017-12-28T06:18:11Z
dc.date.available2017-12-28T06:18:11Z
dc.date.issued2005
dc.description.abstractShelf life and quality of fresh fish can be extended by the application of modified atmosphere packaging using high barrier packaging film and refrigerated storage. Modified atmosphere with high concentration of C02 inhibits or slows down the growth of various aerobic spoilage bacteria of fish products by extending the lag phase. It provides conditions for the growth of gram positive bacteria and food pathogens within the package. Major quality hazard is the risk of foodborne botulism. This paper reviews the literature relating to the scientific basis of these claims.en_US
dc.identifier.citationFish Technol. 42(2): 92-110en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3228
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologis(India)en_US
dc.subjectmodified atmosphere packagingen_US
dc.subjectvacuum packagingen_US
dc.subjectseafooden_US
dc.subjectmicrobiological safetyen_US
dc.subjectsensory qualityen_US
dc.titleModified atmosphere packaging - A reviewen_US
dc.typeArticleen_US
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