The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review

Abstract

The aim of this review is to give an overview of the main techniques used and the subsequent quality changes of fish from the harvest to the plate. Fish is often considered to be a difficult culinary object due to the fact that it is easily spoiled, prone to oxidation and developing off-flavors due to wrong handling. The preservation of the sensory and nutritional quality of fish is significantly influenced by several parameters. In this review, commonly used storage and preserving methods applied for fish will be presented and their effects on the general quality aspects will be highlighted. It is important to adapt the processing to the special requirements that a product, prone to bacterial spoilage and oxidation, as fish has. However, if storage techniques are combined and applied in an innovative way, products with a high-quality, good sensory properties and a beneficial nutritional value will be achieved. Practical Applications The review summarizes knowledge about commonly used preservation and storage techniques for fish. If the knowledge and the presented techniques are combined and applied in an innovative and carefully planned way, a high quality of products with a beneficial nutritional value will be achieved. This will be of value for both producers and customers.