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- W1561113186 abstract "Spoilage can be retarded by chilling but cannot be stopped. Deteriorative changes continue at low speeds because of continuous bacterial and enzymatic activities. Microbiological, chemical, physical, and sensory changes occur in the fish flesh during chilled storage. These changes can make fish inconsumable over a period. To prolong the shelf-life and retard spoilage chilling should be done carefully. Source, type, quantity, and properties of ice, icing procedures, and preparation of chilled sea water are factors affecting the storage time of seafood under chilled conditions. If these factors can be controlled, deteriorative changes in fish may be reduced. In this chapter, quality changes in seafood during chilled storage are described." @default.
- W1561113186 created "2016-06-24" @default.
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- W1561113186 date "2015-04-15" @default.
- W1561113186 modified "2023-10-18" @default.
- W1561113186 title "Quality changes of fish during chilling" @default.
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- W1561113186 doi "https://doi.org/10.1002/9781118512210.ch5" @default.
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