The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F15%3A43888873" target="_blank" >RIV/60076658:12520/15:43888873 - isvavai.cz</a>
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12337/pdf" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12337/pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.12337" target="_blank" >10.1111/jfpp.12337</a>
Alternative languages
Result language
angličtina
Original language name
The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Processing and Preservation
ISSN
0145-8892
e-ISSN
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Volume of the periodical
39
Issue of the periodical within the volume
6
Country of publishing house
US - UNITED STATES
Number of pages
10
Pages from-to
1206-1215
UT code for WoS article
000368126300073
EID of the result in the Scopus database
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