期刊
FOODS
卷 9, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/foods9121739
关键词
fish quality; food safety; chill; freeze; shelf-life
资金
- FCT, Portugal [UID/MAR/04292/2019]
- project SmartBioR (Integrated Programme SRTD) [CENTRO-01-0145-FEDER-000018]
- Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund
- project VALORMAR [POCI-01-0247-FEDER-024517]
- European Regional Development Fund (FEDER), through Operational Programme Competitiveness and Internationalization (COMPETE 2020)
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 different 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.
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