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The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review

2014; Wiley; Volume: 39; Issue: 6 Linguagem: Inglês

10.1111/jfpp.12337

1745-4549

Sabine Sampels,

Advanced Chemical Sensor Technologies

Journal of Food Processing and PreservationVolume 39, Issue 6 p. 1206-1215 Original Article The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review Sabine Sampels, Corresponding Author Sabine Sampels Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture, University of South Bohemia in Ceske Budejovice, Husova tř. 458/102, České Budějovice, 370 05 Czech RepublicCorresponding author. TEL: 00420-38-777-4660; FAX: 00420387774634; EMAIL: sampels@frov.jcu.czSearch for more papers by this author Sabine Sampels, Corresponding Author Sabine Sampels Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture, University of South Bohemia in Ceske Budejovice, Husova tř. 458/102, České Budějovice, 370 05 Czech RepublicCorresponding author. TEL: 00420-38-777-4660; FAX: 00420387774634; EMAIL: sampels@frov.jcu.czSearch for more papers by this author First published: 03 September 2014 https://doi.org/10.1111/jfpp.12337Citations: 52Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The aim of this review is to give an overview of the main techniques used and the subsequent quality changes of fish from the harvest to the plate. Fish is often considered to be a difficult culinary object due to the fact that it is easily spoiled, prone to oxidation and developing off-flavors due to wrong handling. The preservation of the sensory and nutritional quality of fish is significantly influenced by several parameters. In this review, commonly used storage and preserving methods applied for fish will be presented and their effects on the general quality aspects will be highlighted. It is important to adapt the processing to the special requirements that a product, prone to bacterial spoilage and oxidation, as fish has. However, if storage techniques are combined and applied in an innovative way, products with a high-quality, good sensory properties and a beneficial nutritional value will be achieved. Practical Applications The review summarizes knowledge about commonly used preservation and storage techniques for fish. If the knowledge and the presented techniques are combined and applied in an innovative and carefully planned way, a high quality of products with a beneficial nutritional value will be achieved. This will be of value for both producers and customers. Citing Literature Volume39, Issue6December 2015Pages 1206-1215 RelatedInformation