Chapter 8

Processed Fishery Products

Maria João Fraqueza and Manuel Abreu Dias


Many fish preservation technologies are based on multiple hurdles used to inhibit or reduce biochemical changes and microbial contamination that leads to spoilage. This chapter aims to describe some of the most traditional technologies currently applied to fishery products based on the control of water activity, pH, oxidereduction potential, temperature, relative humidity and gaseous composition of the atmosphere. Emergent technologies, such as Ohmic heating and microwaving; amongst others, can be seen with particular interest for future application at industrial scale. In fact, the combination of traditional and emergent technologies (thermal or non-thermal processes) in processed fishery products, might be the trend to achieve and supply safer and high quality products.

Total Pages: 249-317 (69)

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