“…Fish is a highly perishable foodstuff. Because of this, significant interest in preservation methods is noted concerning the control of certain facilitators of undesirable physical-chemical reactions and microbial development, with the aim of reducing biological collective health threats and costs (Barcellos et al, 2016). Intrinsic [Hydrogenionic potential (pH), water activity, oxidation potential composition] and extrinsic (relative humidity, temperature, presence or absence of oxygen) food product factors may facilitate, hinder or inactivate food disease agent development (Huss et al, 2003).…”