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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Processing and Preservation

ISSN

0145-8892

e-ISSN

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Svazek periodika

39

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

1206-1215

Kód UT WoS článku

000368126300073

EID výsledku v databázi Scopus

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