Retail packaging of fresh fish

Kati Randell, Raija Ahvenainen

Research output: Book/ReportReport

Abstract

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
Number1603
ISSN1235-0605

Fingerprint

packaging
fish
shelf life
vacuum packaging
consumer demand
spoilage
skin (animal)
pretreatment
irradiation
gases
methodology

Keywords

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

Cite this

Randell, K., & Ahvenainen, R. (1994). Retail packaging of fresh fish. Espoo: VTT Technical Research Centre of Finland. VTT Tiedotteita - Meddelanden - Research Notes, No. 1603
Randell, Kati ; Ahvenainen, Raija. / Retail packaging of fresh fish. Espoo : VTT Technical Research Centre of Finland, 1994. 52 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 1603).
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keywords = "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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Randell, K & Ahvenainen, R 1994, Retail packaging of fresh fish. VTT Tiedotteita - Meddelanden - Research Notes, no. 1603, VTT Technical Research Centre of Finland, Espoo.

Retail packaging of fresh fish. / Randell, Kati; Ahvenainen, Raija.

Espoo : VTT Technical Research Centre of Finland, 1994. 52 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 1603).

Research output: Book/ReportReport

TY - BOOK

T1 - Retail packaging of fresh fish

AU - Randell, Kati

AU - Ahvenainen, Raija

PY - 1994

Y1 - 1994

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AB - 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.

KW - fishes

KW - seafood

KW - fresh water fishes

KW - treatment

KW - packaging

KW - quality

KW - deterioration

KW - bacteria

KW - oxidation

KW - enzymes

KW - vacuum

KW - atmosphere

KW - revisions

KW - pretreatment

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KW - irradiation

KW - oxygen

KW - absorption

KW - carbon dioxide

KW - ejection

M3 - Report

SN - 951-38-4718-7

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BT - Retail packaging of fresh fish

PB - VTT Technical Research Centre of Finland

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Randell K, Ahvenainen R. Retail packaging of fresh fish. Espoo: VTT Technical Research Centre of Finland, 1994. 52 p. (VTT Tiedotteita - Meddelanden - Research Notes; No. 1603).