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Compositional changes and spoilage in fish (part II) ‐ microbiological induced deterioration

Owen P. Fraser (Owen P. Fraser is a Researcher at the Food Research Centre of South Bank University, London, UK)
Sam Sumar (Sam Sumar is the Reader in Food Science at the South Bank University, London, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 December 1998

2615

Abstract

Covers the quantitative and qualitative aspects of micro‐organisms present in fish and the factors which affect sea food quality. Several methods can be employed to counter deterioration ‐ low temperature, storage, dehydration, canning, modified atmosphere, packaging, irradiation and chemical or biological preservatives.

Keywords

Citation

Fraser, O.P. and Sumar, S. (1998), "Compositional changes and spoilage in fish (part II) ‐ microbiological induced deterioration", Nutrition & Food Science, Vol. 98 No. 6, pp. 325-329. https://doi.org/10.1108/00346659810235242

Publisher

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MCB UP Ltd

Copyright © 1998, MCB UP Limited

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