Seafood Shelf Life as a Function of Temperature
John P. Doyle
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Rapid chilling and gentle handling allow high quality seafood to stay on the shelves longer, yielding higher economic returns. This report shows how delayed chilling reduces shelf life. It explains the relationship between shelf life and temperature, including relative rates of spoilage for fish held at different temperatures. Using a simple mathematical formula, the temperature history of a fish can be used to accurately predict spoilage rates and can determine the remaining shelf life of the product.
This is part of the Alaska Sea Gram series.
- Item number: ASG-30
- Year: 1989
- Pages: 6
- Size: 8.5 x 11 inches
- DOI: http://doi.org/10.4027/sslft.1989