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• W1538454003 abstract "Often fish and shellfish undergo some type of handling or primary processing before the main processing occurs, to assure their quality and safety, as well as to produce new, convenient and added-value products. Seafood processing uses almost all the processing methods available to the food industry. The most widely used methods to preserve fish involve the application of low temperatures. Spoilage can be caused by the metabolic activity of microorganisms, endogenous enzymatic activity and by the chemical oxidation of lipids. Chemical oxidation of lipids is one of the most important spoilage mechanisms, especially in fatty fish. Contamination of seafood by chemicals, marine toxins and microbiological hazards can be high. Pre-harvest and post-harvest handling of fish affects its quality. From the safety point of view, processing can remove or eliminate pathogenic bacteria making seafood safer for consumption. Freshness and quality of seafood is assessed using sensory, microbiological and chemical methods." @default.
• W1538454003 created "2016-06-24" @default.
• W1538454003 creator A5023235402 @default.
• W1538454003 date "2013-11-30" @default.
• W1538454003 modified "2023-09-25" @default.
• W1538454003 title "Introduction to Seafood Processing-Assuring Quality and Safety of Seafood" @default.
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• W1538454003 doi "https://doi.org/10.1002/9781118346174.ch1" @default.
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