Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 2, 2004, Pages 205-214

  Fagan, J D ^a   Gormley, T R ^a   Ui Mhuircheartaigh M M ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b Atlantic Technological University   (Ireland)

Author keywords

Acceptability; Fish portions; Freeze chilling; Modified atmosphere packaging; Quality

Indexed keywords

CARBON DIOXIDE; FATTY ACID; NITROGEN; PEROXIDE; TRIMETHYLAMINE;

AIR; ARTICLE; COLOR; CONTROLLED STUDY; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FREEZING; MARKETING; NONHUMAN; ODOR; SALMON; SAMPLE; SCORING SYSTEM;

MERLANGIUS MERLANGUS;

EID: 2942624373     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.01.001     Document Type: Article

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