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Fish and shellfish

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Book cover 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, farmed or wild, all are inevitably stressed before death. These, and other differences owing to biological condition, structure, composition and post-mortem change, present fish processors and distributors with a raw material that is very different from other food materials used in modern processing industries.

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Davis, H.K. (1998). Fish and shellfish. In: Blakistone, B.A. (eds) Principles and Applications of Modified Atmosphere Packaging of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6252-5_9

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