Evaluation of the Freshness and Shelf-Life of Fresh and Chilled Mackerel (Scomber Spp.) and Horse Mackerel (Trachurus Spp.), Marketed in Luanda (Angola) and in Faro (Portugal)

Panguila, Eduardo António; Sousa, Mirian Inocência de; Esteves, Eduardo; Figueira, Ana Cristina

doi:10.1007/978-3-319-70272-8_12

Cited by 1 publication

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“…The importance of the fish's storage temperature can be corroborated by Aubourg and Panguila studies on horse mackerel (Trachurus trachurus), where the first study achieved 14 days of fish shelf-life when kept at 0 • C, while the second author reported quality maintenance for 7 days when kept at 5 • C, both on ice [35,36].…”

Section: Deterioration Of Fish Stored On Icementioning

confidence: 88%

Quality Assessment of Chilled and Frozen Fish—Mini Review

Duarte

Silva

Pinto

et al. 2020

Foods

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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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Section: Deterioration Of Fish Stored On Icementioning

confidence: 88%