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Principles and Applications of Modified Atmosphere Packaging of Foods

Abstract

Most fish are caught from the wild in nets or with lines of baited hooks. Some die before being hauled from the water, some suffer physical damage, and all, farmed or wild, are inevitably stressed before death. These, and other differences due to biological condition, structure, composition and post-mortem change, present fish processors and distributors with a raw material very different from other food materials used in modern processing industries.

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R. T. Parry (Consultant in Food Technology, Previously Head of Department of Food Manufacture and Production Manchester Polytechnic(now Manchester Metropolitan University)

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Davis, H.K. (1993). Fish. In: Parry, R.T. (eds) Principles and Applications of Modified Atmosphere Packaging of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2137-2_9

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