Contents Index
Accompanying Notes
Table of Contents
By C. K. MURRAY and D. M. GIBSON
DEPARTMENT OF TRADE AND INDUSTRY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 52
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Describes different styles of prepack for plain chilled, breaded, and smoked products, specifies the minimum quality of the raw material selected for packing. Emphasises that the high quality specified is of paramount importance, and that the packed products must be kept chilled in the distribution chain. Advises on dipping in polyphosphate, breading, smoking and other preparatory treatment, and on the packing operation. Recommends maximum shelflife for different kinds of chilled pack. Read in conjunction with TAN 51. In addition to other Notes referenced in the text Notes 9, 58, 86 and 88 are relevant. It is important to note that the current food legislation should be consulted concerning the permitted use of colours and other additives in products, and the labelling of products.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
The range of products
Styles of pack
Quality of fish for prepacks
Preparation of fish for
prepacks
Packing the fish
Storing and distributing
prepacks
Shelf life of prepacks
Codes of practice
Contents Index