Journal article
Seafood science and technology: conservation of desirability
Food Australia, Vol.61(5), pp.183-190
2009
Abstract
This article discusses limiting factors for unfrozen fish (microbial spoilage and enzymic changes or oxidation) and solutions to these problems (vacuum packaging and modified atmosphere packaging); describes the quality index method as method to evaluate changes due to chilled storage of seafood; defines the terms 'quality, freshness and shelf-life'; enumerates important minor components in fish flesh that maintain its structure and integrity; evaluates the traceability systems available in the seafood industry; and discusses some of the achievements within the traceability pillar of SEAFOODplus, the largest project of the External Advisory Board of Europe.
Details
- Title
- Seafood science and technology: conservation of desirability
- Authors
- H A Bremner (Author)
- Publication details
- Food Australia, Vol.61(5), pp.183-190
- Publisher
- Australian Institute of Food Science and Technology Inc.
- Date published
- 2009
- ISSN
- 1032-5298
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450269302621
- Output Type
- Journal article
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