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Review

Quality Assessment of Chilled and Frozen Fish—Mini Review

1
MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
2
MARE—Marine and Environmental Sciences Centre, Faculty of Science, University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal
3
MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
*
Author to whom correspondence should be addressed.
Both (These) authors contributed equally to this work.
Foods 2020, 9(12), 1739; https://doi.org/10.3390/foods9121739
Received: 8 October 2020 / Revised: 16 November 2020 / Accepted: 16 November 2020 / Published: 25 November 2020
(This article belongs to the Special Issue Preservation and Processing Technology of Seafood)
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension. View Full-Text
Keywords: fish quality; food safety; chill; freeze; shelf-life fish quality; food safety; chill; freeze; shelf-life
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MDPI and ACS Style

Duarte, A.M.; Silva, F.; Pinto, F.R.; Barroso, S.; Gil, M.M. Quality Assessment of Chilled and Frozen Fish—Mini Review. Foods 2020, 9, 1739. https://doi.org/10.3390/foods9121739

AMA Style

Duarte AM, Silva F, Pinto FR, Barroso S, Gil MM. Quality Assessment of Chilled and Frozen Fish—Mini Review. Foods. 2020; 9(12):1739. https://doi.org/10.3390/foods9121739

Chicago/Turabian Style

Duarte, Ana M.; Silva, Frederica; Pinto, Filipa R.; Barroso, Sónia; Gil, Maria M. 2020. "Quality Assessment of Chilled and Frozen Fish—Mini Review" Foods 9, no. 12: 1739. https://doi.org/10.3390/foods9121739

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