Innovations in seafood preservation and storage

被引：24

作者：

Cortesi, M. L. ^{[1
]}

Panebianco, A. ^{[2
]}

Giuffrida, A. ^{[2
]}

Anastasio, A. ^{[1
]}

机构：

[1] Univ Naples Federico II, Dipartimento Sci Zootecn & Ispez Alimenti, I-80137 Naples, Italy

[2] Univ Messina, Dipartimento Sanita Pubbl Vet, Messina, Italy

来源：

VETERINARY RESEARCH COMMUNICATIONS | 2009年 / 33卷

关键词：

Decontamination; Packaging; Predictive microbiology; Processing; Seafood; FISH SPOILAGE BACTERIA;

D O I：

10.1007/s11259-009-9241-4

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

The increasing amount of farmed fish cannot be easily absorbed by the market as only fresh fish. The production and promotion of value-added fresh and processed fish products, which could fulfil consumers' present demands, may represent a solution to this problem. The aim of this paper is to review some of the most recent technologies, such as surface decontamination, use of "natural" additives and compounds, active packaging, used or experimented with to prolong shelf life, while ensuring the safety of fresh fish and fishery products.

引用

页码：S15 / S23

页数：9

共 21 条

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