Study on the quality of fish products based on different preservation techniques: a review

• Autor(a) principal: RUMAPE,Opir
• Data de Publicação: 2022
• Outros Autores: ELVENY,Marischa, SUKSATAN,Wanich, HATMI,Retno Utami, VORONKOVA,Olga Yuryevna, BOKOV,Dmitry O., WANITA,Yeyen Prestyaning
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102073
• topic: fish; refrigeration; microbial spoilage; preservation techniques

Abstract This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.