Changes in Quality of Fish and Fish Products during Frozen Storage: A Review Paper

Adel A El-Lahamy, Khalil I

Abstract

One of the most challenges for food preservation sector is to keep the quality of food products for a long time. Fish and their products are highly perishable foods and, as a result of a complex of chemical, physicochemical, and microbiological changes, they are easily spoiled during harvesting and processing. The current work focuses on the changes that occur in the chemical composition, freshness indicators, quality attributes, microbial safety, nutritional value and sensory evaluation of fish and fish products during storage periods under freezing condition.