Publicación: Tecnologías orientadas al empaque para conservación e inocuidad de carne de pescado
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Objective: Analyze the information regarding the different types of packaging used in the commercialization of fish meat and the impact that these generate on the quality and safety of the final product Methodology: A monographic review was carried out on the different types of packaging using keywords: Vacuum packaging, fish meat, modified atmosphere, high pressure in the following databases: Google Academic, SciELO, Redalyc, ProQuest, ScienceDirect and repositories institutional. Fifty articles were selected based on previously defined criteria in which inclusive criteria were defined such as the different types of meats used in the selected and exclusive packages such as packages that are not used in meat foods for comparative purposes, in order to obtain articles that allowed the writing of the document. Result: In the 50 articles used for the writing of this document, 35 of them affirm that temperature is an important factor influencing the conservation of fish meat inside the package, 10 articles of those mentioned state that to preserve the meat of fish for a longer time, the internal conditions that the packaging offers such as: CO2, O2 and humidity must be taken into account, 5 articles declare that the shelf life depends on the amount of fat contained in the fish, this means that even when refrigerated the meats must take into account the qualities of each one for their conservation. Conclusion: The elaboration of this monographic review concludes that the different types of packaging such as vacuum packaging, modified atmosphere packaging and hyperbaric pasteurization technology avoid the accelerated growth of pathogenic microorganisms that can lead to ETA (disease of food transmission) and help maintain desirable organoleptic characteristics in the final product.