General characteristics, processes of deterioration and conservation of fish

Authors

  • Débora América Frezza Villar de Araújo
  • Karoline Mikaelle de Paiva Soares
  • Vilson Alves de Góis

DOI:

Keywords:

characteristics, deterioration, nutritional importance

Abstract

The fish represents a group of foods of animal origin rather consumed worldwide, while in Brazil the consumption per capita is still low compared to the average of other countries. It is a product of very specific intrinsic characteristics that characterize it as food high nutritional content, but is easy to damage. Regulation of Industrial and Sanitary Inspection of Animal Products (RIISPOA) sets quality standards for fish intended for human consumption, recommending chemical and sensory. This article aims to review the literature covering the general characteristics of fish, including aspects of nutritional importance, and mechanisms of deterioration and analysis of freshness.

Published

2015-09-14

Issue

Section

Tecnologia de alimentos

How to Cite

General characteristics, processes of deterioration and conservation of fish. (2015). Pubvet, 4(09). https://ojs.pubvet.com.br/index.php/revista/article/view/2645

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