SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEW

1991 ◽  
Vol 12 (2) ◽  
pp. 87-118 ◽  
Author(s):  
N. R. REDDY ◽  
D. J. ARMSTRONG ◽  
E. J. RHODEHAMEL ◽  
D. A. KAUTTER
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Safety Concerns ◽  
Modified Atmospheres ◽  
Shelf Life Extension ◽  
Fishery Products

Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

2017 ◽  
Vol 52 (5) ◽  
pp. 1164-1175 ◽  
Author(s):  
Lucrezia Cosmai ◽  
Daniela Campanella ◽  
Carmine Summo ◽  
Vito Michele Paradiso ◽  
Antonella Pasqualone ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Combined Effects ◽  
Modified Atmospheres ◽  
Shelf Life Extension

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Food Control ◽  
2008 ◽  
Vol 19 (2) ◽  
pp. 191-199 ◽  
Author(s):  
G. Oms-Oliu ◽  
R.M. Raybaudi-Massilia Martínez ◽  
R. Soliva-Fortuny ◽  
O. Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Low Oxygen ◽  
Modified Atmospheres ◽  
Shelf Life Extension ◽  
Fresh Cut

Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2and 40% CO2

2016 ◽  
Vol 81 (7) ◽  
pp. C1692-C1698 ◽  
Author(s):  
Xiaoyin Yang ◽  
Lebao Niu ◽  
Lixian Zhu ◽  
Rongrong Liang ◽  
Yimin Zhang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Modified Atmospheres ◽  
Shelf Life Extension

scholarly journals Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

2021 ◽  
Author(s):  
Ardhra Vijayan ◽  
Gopalan Krishnan Sivaraman ◽  
Sivam Visnuvinayagam ◽  
Mukteswar P. Mothadaka
Keyword(s):  
Shelf Life ◽  
Essential Fatty Acids ◽  
Food Additives ◽  
Raw Material ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fishery Products ◽  
Processed Products ◽  
Fish And Fishery Products ◽  
Natural Additives

Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

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