Quality evaluation of frozen and chilled fish: A review

Abstract

As fish is a perishable food item, multiple storage approaches need be considered to extend its shelf-life, safety, and quality. Despite advancements in modern frozen storage techniques, chilling and freezing remain the most frequently employed preservation practices onboard. The purpose of this review is to outline ways of increasing the shelf-life of fresh and frozen fish by assessing different conventional chilling and freezing conditions. Although there are additional elements that determine fish shelf-life, such as the fish species, harvesting method, stress experienced after being captured, amount of ice, frozen storage temperature, and time are some of the most important factors. Furthermore, the way that fish is stored (whole, filleted, or gutted) influences the final product quality. Most studies show that the entire chilled or frozen fish has a longer shelf life as compared to the gutted and filleted fish. But other facts about the species, the way it is caught, and how it gets to preparedness at industries must be taken into account if the shelf life is to be extended. Meanwhile, this review could be helpful for the prolonged shelf-life and quality at the industrial scale and household storage.K E Y W O R D S chilling, deteriorative changes, fish quality, frozen storage eFood.

Effect of Potentilla anserina L. powder on gel properties and volatile flavor characteristics of silver carp surimi

“…However, compared with seawater fish, freshwater fish have a poorer gel-forming ability, and the gels are susceptible to deterioration during production, processing and transportation. 2 In addition, silver carp has a heavy fishy odor, 3 which makes it subject to certain limitations in practical applications. Therefore, finding a suitable method to improve the gel properties and flavor characteristics of silver carp surimi to promote the development of surimi industry has received extensive attention from researchers.…”

“…Silver carp is nutritious and cheap, and is widely used as raw material for processing various surimi products. However, compared with seawater fish, freshwater fish have a poorer gel‐forming ability, and the gels are susceptible to deterioration during production, processing and transportation 2 . In addition, silver carp has a heavy fishy odor, 3 which makes it subject to certain limitations in practical applications.…”