Quality and quality changes in fresh fish.

Themes: Food quality and safety. Microbiology ; Fish and fish product ; <a href="/en/search/Refrigeration%20and%20perishable%20products:%20economics%20and%20statistics">Refrigeration and perishable products: economics and statistics
Keywords: Training ; Ice ; Chilled food ; Chemical composition ; Microbiology ; Measurement ; Transport ; Chilling ; Quality ; Statistics ; Fish ; World ; Handling ; Hygiene ; HACCP ; Cold storage ; Freezing

Type of monograph: Other

Summary

This training manual and reference textbook is a review of current knowledge on quality and quality changes in fresh fish. It focuses on: postmortem changes; quality changes and shelf life of chilled fish; improved fish handling methods at both artisanal and industrial levels; and assessment of fish quality by sensory, chemical, physical and microbiological methods. The chapter on assurance of fresh fish quality, is an introduction to the HACCP system. The appendices present practical information on how to conduct assessment tests and tables currently used in sensory quality assessment of fish in Europe.

Details

Original title: Quality and quality changes in fresh fish.
Record ID : 1996-1971
Languages: English
Subject: Figures, economy
Publication: FAO - Italy/Italy
Publication date: 1995
Collection:
Source: Source: n. 348; 195 p. (21 x 29.7); fig.; phot.; tabl.; index; append.
Document available for consultation in the library of the IIR headquarters only.

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