Retail packaging of fresh fish

Kati Randell, Raija Ahvenainen

Research output: Book/ReportReport


Because consumers' demand fresh or fresh-like foods and because of a trend to decrease the use of additives, the importance of retail packaging of fresh fish is increasing. In this literature review fish spoilage is discussed at a general level, and the main attention is focused on maintaining fish quality and increasing the shelf life of fresh fish by means of retail packaging. As well describing different packaging techniques, like overwrap packaging, vacuum, vacuum skin and gas packaging, the shelf life of fresh fish in these packages is compared. In addition, combinations of different packaging techniques with each other and to chemical pretreatments and irradiation are discussed. The safety and environmental aspects of the retail packaging of fish are also considered.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages52
ISBN (Print)951-38-4718-7
Publication statusPublished - 1994
MoE publication typeNot Eligible

Publication series

SeriesVTT Tiedotteita - Meddelanden - Research Notes


  • fishes
  • seafood
  • fresh water fishes
  • treatment
  • packaging
  • quality
  • deterioration
  • bacteria
  • oxidation
  • enzymes
  • vacuum
  • atmosphere
  • revisions
  • pretreatment
  • dipping
  • irradiation
  • oxygen
  • absorption
  • carbon dioxide
  • ejection


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