Microbial alterations of cured fish products: Review

Authors

  • LUCILO BIONI DA FONSECA FILHO BIONI UFRPE
  • Amanda Thaís Ferreira Silva Universidade Federal Rural de Pernambuco
  • Paula Gabrielle Gonçalves da Rocha Universidade Federal Rural de Pernambuco
  • Caio Alves da Costa Universidade Federal Rural de Pernambuco
  • Júlio Cézar dos Santos Nascimento Universidade Federal Rural de Pernambuco
  • Pedro Marinho de Carvalho Neto Centro Universitário Maurício de Nassau

DOI:

https://doi.org/10.22256/PUBVET.V11N7.658-661

Keywords:

Conservation, cure, derivatives, deterioration, fish

Abstract

By definition, fish are aquatic organism used for human consumption, including all their parts and derivatives. Being a product subject to inadequate manipulation and easy deterioration, fish consumption may become a risk to public health, being a potential transmitter of pathogenic microorganisms to humans. So it is necessary to implement appropriate conservation techniques for this class of food. The cure process is used in order to increase the shelf-life and the added value of products, as well as influence their organoleptic characteristics.

Published

2017-06-10

Issue

Section

Ciência e tecnologia de alimentos

How to Cite

Microbial alterations of cured fish products: Review. (2017). Pubvet, 11(07). https://doi.org/10.22256/PUBVET.V11N7.658-661

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