Contents Summary 1. Introduction 2. Methods for assessing product freshness and shelf life 3. Main research 3.1 Freshness deterioration and sensory shelf life of whole, wild and farmed fish 3.2 Freshness deterioration and sensory shelf life of fish fillets 3.2.1 Raw material age of processed fresh products 3.2.2. Cooling methods of raw material on board and in process 3.2.3 Brining of fillets and different processing/storage methods 3.2.4 Effect of product temperature on quality deterioration and shelf life 3.2.5 Effect of MAP on quality deterioration and shelf life of fillets 3.2.6 Influence of packaging type on quality deterioration and resulting shelf life following temperature abuses 3.3 The effect of salt content,superchilling and MAP on water properties and distribution of fresh fish 3.4 Impact of transportation mode of fresh fish products on their resulting quality and expected shelf life 3.4.1 Air freight transport and relevant temperature profile 3.4.2 Overseas shipping and relevant temperature profile 3.4.3 Comparison of transportation modes: Bremerhaventrial 4. Conclusion 5. Acknowledgements 6. References Impact of fish handling _ processing_ storage & logistics on fish quality deterioration.pdf [ΠΗΓΗ:http://rsta.royalsocietypublishing.org/] |