Opir Rumape, Marischa Elveny, Wanich Suksatan, Retno Utami Hatmi, Olga Yuryevna Voronkova, Dmitry O. Bokov, Yeyen Prestyaning Wanita
This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It’s critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Universitas Negeri Gorontalo, Gorontalo, Indonesia; Universitas Sumatera Utara, Medan, Indonesia; Chulabhorn College of Medical Science, Chulabhorn Royal Academy, Bangkok, Thailand; Yogyakarta Assessment Institute for Agriculture Technology, Yogyakarta, Indonesia; Altai State University, Barnaul, Russian Federation; Institute of Pharmacy, Sechenov First Moscow State Medical University, Moscow, Russian Federation
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