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Packaging of fish and fishery products

Bert Noseda, An Vermeulen (UGent) , Peter Ragaert (UGent) and Frank Devlieghere (UGent)
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Abstract
Packaging has become indispensable in today’s society. Also in the fish industry, the movement towards the use of a well-designed packaging concept has become an essential tool to preserve fish. This chapter goes profoundly into the principles of preserving fish by means of vacuum and modified atmosphere packaging, and the focus of this chapter is going to the effect of these packaging concepts on the microbiological and non-microbiological status of the fish product. Microbiological spoilage and the microbiological safety of fish products, but also effects on the sensorial quality and effect on oxidative rancidity are entirely dependent on the applied packaging method. In the last part of this chapter, future aspects of fish packaging are handled.
Keywords
fish, Modified atmosphere packaging (MAP), vacuum, microbiological spoilage, microbiological safety, sensorial quality, oxidative rancidity, applied packaging methods, future packaging developments

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Citation

Please use this url to cite or link to this publication:

MLA
Noseda, Bert et al. “Packaging of Fish and Fishery Products.” Seafood Processing : Technology, Quality and Safety. Ed. Ioannis S Boziaris. Chichester, UK: Wiley, 2014. 237–261. Print.
APA
Noseda, B., Vermeulen, A., Ragaert, P., & Devlieghere, F. (2014). Packaging of fish and fishery products. In I. S. Boziaris (Ed.), Seafood processing : technology, quality and safety (pp. 237–261). Chichester, UK: Wiley.
Chicago author-date
Noseda, Bert, An Vermeulen, Peter Ragaert, and Frank Devlieghere. 2014. “Packaging of Fish and Fishery Products.” In Seafood Processing : Technology, Quality and Safety, ed. Ioannis S Boziaris, 237–261. Chichester, UK: Wiley.
Chicago author-date (all authors)
Noseda, Bert, An Vermeulen, Peter Ragaert, and Frank Devlieghere. 2014. “Packaging of Fish and Fishery Products.” In Seafood Processing : Technology, Quality and Safety, ed. Ioannis S Boziaris, 237–261. Chichester, UK: Wiley.
Vancouver
1.
Noseda B, Vermeulen A, Ragaert P, Devlieghere F. Packaging of fish and fishery products. In: Boziaris IS, editor. Seafood processing : technology, quality and safety. Chichester, UK: Wiley; 2014. p. 237–61.
IEEE
[1]
B. Noseda, A. Vermeulen, P. Ragaert, and F. Devlieghere, “Packaging of fish and fishery products,” in Seafood processing : technology, quality and safety, I. S. Boziaris, Ed. Chichester, UK: Wiley, 2014, pp. 237–261.
@incollection{4089615,
  abstract     = {Packaging has become indispensable in today’s society. Also in the fish industry, the movement towards the use of a well-designed packaging concept has become an essential tool to preserve fish. This chapter goes profoundly into the principles of preserving fish by means of vacuum and modified atmosphere packaging, and the focus of this chapter is going to the effect of these packaging concepts on the microbiological and non-microbiological status of the fish product. Microbiological spoilage and the microbiological safety of fish products, but also effects on the sensorial quality and effect on oxidative rancidity are entirely dependent on the applied packaging method. In the last part of this chapter, future aspects of fish packaging are handled.},
  author       = {Noseda, Bert and Vermeulen, An and Ragaert, Peter and Devlieghere, Frank},
  booktitle    = {Seafood processing : technology, quality and safety},
  editor       = {Boziaris, Ioannis S},
  isbn         = {9781118346211},
  keywords     = {fish,Modified atmosphere packaging (MAP),vacuum,microbiological spoilage,microbiological safety,sensorial quality,oxidative rancidity,applied packaging methods,future packaging developments},
  language     = {eng},
  pages        = {237--261},
  publisher    = {Wiley},
  title        = {Packaging of fish and fishery products},
  url          = {http://dx.doi.org/10.1002/9781118346174.ch10},
  year         = {2014},
}

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