Optimización del envasado y conservación refrigerada de dorada (Sparus aurata) fresca de acuicultura, entera y fileteada

Segura, Laura

doi:10.31428/10317/9180

Cited by 1 publication

(4 citation statements)

References 146 publications

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“…Enzymatic activity is responsible for initial sensory changes in fish such as loss of flavor and alterations in color and texture. Some related enzymes are calpains, cathepsins, collagenases, and glycolytic enzymes, among others [8,9,62].…”

Section: Post-mortem In Fishmentioning

confidence: 99%

“…Microbiological changes are one of the main causes of spoilage derived from intrinsic properties of fish such as high water activity, a pH close to neutrality, low oxidation reduction potential, and the presence of various low molecular weight compounds such as trimethylamine oxide that metabolize contaminating microorganisms, generating compounds of unpleasant and unacceptable odors and flavors in the quality of the fish [8,62].…”

Section: Post-mortem In Fishmentioning

confidence: 99%

“…It enables the stoppage of present aerobic microorganism activity, reducing the degree of oxidation, and is generally associated with the use of refrigeration [76,84]. The disadvantage of this technology combined with refrigeration is the dehydration of the product and loss of water due to evaporation [62]. On the other hand, in different foods, transpiration is necessary, so the use of modified atmospheres has become popular where, instead of vacuum, the method consists of changing the gaseous environment (pure gas or mixtures) of the product in the packaging, maintaining control of enzymatic reactions and microbial organisms associated with spoilage [76,84].…”

Section: Vacuum Packaging and Modified Atmospheresmentioning

confidence: 99%

“…In fish fillets, it has been reported that mixtures of 0.4% CO + 30% CO 2 + 69.6%N 2 and 10%O 2 + 30% CO 2 + 60%N 2 achieve a shelf life of 20 to 21 days [84]. For non-fatty fish, the mixtures that have shown the greatest interest are 30% O 2 + 40% CO 2 +40%N 2 and 0% O 2 + 40% CO 2 + 60% N 2 for smoked fatty fish [62].…”

Section: Vacuum Packaging and Modified Atmospheresmentioning

confidence: 99%

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Processing, Quality and Elemental Safety of Fish

Cortés-Sánchez,

Diaz-Ramírez,

Torres-Ochoa

et al. 2024

Applied Sciences

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Fish is a food that is widely produced, marketed, and consumed around the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time is highly perishable and susceptible to contamination throughout the food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and preservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Different preservation methods have been developed and used to extend the shelf life of fish products with minimal impact on their nutritional and organoleptic properties. Therefore, the objective of this document is to provide, through the search, analysis, and selection of information from various databases such as Scopus, Scielo, Web of Science, and Google Scholar, among others, a general and basic informative description of fish, aimed at academics, producers, industrialists, and the general public that allows them to identify the basic points in the processing and preservation of the quality and safety of fish. Aspects related to production; the nutritional qualities of fish; the various physical, chemical, and biological contaminating hazards of fish; the control and prevention of contaminants and diseases for consumers; and food legislation for products are included, as well as the main traditional and modern methods applied in the preservation of fishery and aquaculture products to maintain their nutritional value, quality, and safety that allow for the availability of food and the protection of public health.

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Section: Post-mortem In Fishmentioning

confidence: 99%

Section: Post-mortem In Fishmentioning

confidence: 99%

Section: Vacuum Packaging and Modified Atmospheresmentioning

confidence: 99%

Section: Vacuum Packaging and Modified Atmospheresmentioning

confidence: 99%

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