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Quality assessment of chilled and frozen fish: mini review

2020Journal article Open access
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dc.contributor.authorDuarte, Ana M.
dc.contributor.authorSilva, Frederica
dc.contributor.authorPinto, Filipa R.
dc.contributor.authorBarroso, Sonia
dc.contributor.authorGil, Maria M
dc.date.accessioned2021-08-11T12:05:22Z
dc.date.available2021-08-11T12:05:22Z
dc.date.issued2020
dc.description.abstractFish 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDuarte, 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/foods9121739pt_PT
dc.identifier.doi10.3390/foods9121739pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/6075
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMARE - Marine and Environmental Sciences Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFish qualitypt_PT
dc.subjectFood safetypt_PT
dc.subjectChillpt_PT
dc.subjectFreezept_PT
dc.subjectShelf-lifept_PT
dc.titleQuality assessment of chilled and frozen fish: mini reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCardoso Duarte
person.familyNameSilva
person.familyNamePinto
person.familyNameDuarte Barroso
person.familyNameGil
person.givenNameAna Marta
person.givenNameFrederica
person.givenNameFilipa R.
person.givenNameSónia
person.givenNameMaria M
person.identifierH-7791-2012
person.identifier.ciencia-idE41E-EBE9-6C93
person.identifier.ciencia-id1C1B-48BD-54C5
person.identifier.ciencia-id6F1C-0BAD-DC72
person.identifier.ciencia-id2C11-7528-F0B2
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0001-7103-3924
person.identifier.orcid0000-0003-1859-9392
person.identifier.orcid0000-0002-6411-0773
person.identifier.orcid0000-0002-6152-265X
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id56768961800
person.identifier.scopus-author-id13404922100
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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