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Preservation of seafood quality

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Seafoods: Chemistry, Processing Technology and Quality

Abstract

The overall quality of seafoods, i.e. the characteristic properties which determine the degree of excellence, comprises both the wholesomeness and the sensory acceptability of the products by the consumers. The wholesomeness is affected by the chemical composition, i.e. the contents of nutritionally valuable components, mainly proteins, lipids, vitamins and minerals, and the presence of physiologically objectionable compounds of endogenous or environmental origin, i.e. toxins and pollutants, as well as by bacterial and parasite contamination. The sensory quality of seafoods is determined mainly by flavour and texture (Sawyer et al., 1988), both attributes having different impact on the overall sensory preference in fish of different species and in different periods of storage after catch: the consumer acceptance of some fish in the market may be dominated by the state of freshness, mainly the appearance and odour, although the sensory properties of the cooked fillets may not have deteriorated as much as appearance due to iced storage of the fish (Manthey et al., 1988). In fish of prime freshness, belonging to the most valued species, the decisive factor, responsible for the high quality, may be the delicate texture of the flesh. In other species of fish or squid, or in frozen fish after prolonged storage, the toughness of the product may be responsible for the low quality note.

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Authors
  1. Z.E. Sikorski
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  2. B. Sun Pan
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Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, Canada

    Fereidoon Shahidi

  2. Canada Department of Fisheries and Oceans, Inspection Branch, Canada

    J. Richard Botta

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Sikorski, Z., Sun Pan, B. (1994). Preservation of seafood quality. In: Shahidi, F., Botta, J.R. (eds) Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2181-5_10

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  • DOI: https://doi.org/10.1007/978-1-4615-2181-5_10

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