Vacuum packaging of fish and fish products
Vacuum packaging of fish and fish products
Date
2005
Authors
Ravishankar, C.N.
Journal Title
Journal ISSN
Volume Title
Publisher
Central Institute of Fisheries Technology
Abstract
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.
Description
Keywords
Vacuum packaging, fish products
Citation
In Winter School manual on 'Current trends in packaging of fish and fishery products',organized by Cochin, 17th november - 7th december, 2005, 145-147