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

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 treatmen...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022, Vol.42
Main Authors: RUMAPE, Opir, ELVENY, Marischa, SUKSATAN, Wanich, HATMI, Retno Utami, VORONKOVA, Olga Yuryevna, BOKOV, Dmitry O., WANITA, Yeyen Prestyaning
Format: Article
Language:English
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary: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.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.78521