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Modified-atmosphere packaging of fish and fish products

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Fish Processing Technology

Abstract

The ability of modified atmospheres to extend the shelf-life of foods has been recognised for many years. Reports of the use of modified atmospheres date back to the 1920s whilst reports for fish begin in the 1930s (Davis, 1993). Recent years have seen a marked expansion in the use and market share of modified-atmosphere packaging (MAP) generally. This is partly a result of the increasing consumer demand for fresh and chilled convenience foods containing fewer preservatives, which has led to a diversification in the range of products packaged in modified atmospheres. Currently, as well as fish and fish products, foods packaged in MAP include raw and cooked red meats and poultry, fruit and vegetables, fresh pasta, cheese, bakery products, crisps, coffee and tea.

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  1. A. R. Davies
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  1. Food Engineering and Biotechnology Group, Loughborough University, Ashby Road, LE11 3TU, Loughborough, Leicestershire, UK

    G. M. Hall (Lecturer) (Lecturer)

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Davies, A.R. (1997). Modified-atmosphere packaging of fish and fish products. In: Hall, G.M. (eds) Fish Processing Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1113-3_7

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  • DOI: https://doi.org/10.1007/978-1-4613-1113-3_7

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