Loading...
Publication
Quality assessment of chilled and frozen fish: mini review
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 603.98 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of di erent fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related
to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.
Description
Keywords
Fish quality Food safety Chill Freeze Shelf-life
Pedagogical Context
Citation
Duarte, A.M.; Silva, F.; Pinto, F.R.; Barroso, S.; Gil, M.M. Quality Assessment of Chilled and Frozen Fish—Mini Review. Foods 2020, 9, 1739. https://doi.org/10.3390/foods9121739
Publisher
MDPI