Chemical-based methodologies to extend the shelf life of fresh fish: a review

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere...

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Bibliographic Details
Main Author: Amaral, Renata A. (author)
Other Authors: Pinto, Carlos A. (author), Lima, Vasco (author), Tavares, Jéssica (author), Martins, Ana P. (author), Fidalgo, Liliana G. (author), Silva, Ana M. (author), Gil, Maria M. (author), Teixeira, Paula (author), Barbosa, Joana (author), Barba, Francisco J. (author), Saraiva, Jorge A. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Fresh fish
Spoilage
Organic acids
Natural extracts
Vacuum packaging
Modified atmosphere packaging
Active packaging
Online Access:http://hdl.handle.net/10400.8/7389
Country:Portugal
Oai:oai:iconline.ipleiria.pt:10400.8/7389

Internet

http://hdl.handle.net/10400.8/7389

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