Abstract
ABSTRACT The unique nutritional and chemical composition of fish makes it highly susceptible to autolytic and microbial decomposition arising concerns about the safety of fish and fish products. Conventional techniques of quality evaluation involve destructive approaches, are laborious, tedious and time-consuming. Several novel techniques based on spectroscopy, imaging, molecular markers and sensors provide an accurate, convenient and reliable approach for quality evaluation of fish and fish products. This review focuses on application of these emerging techniques for the evaluation of quality real-time freshness, safety and authenticity of fish and fish products along with their advantages and limitations, highlighting key findings from recent research works.
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