Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc...

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Bibliographic Details

Published in:	Foods
Main Authors:	Barbara Speranza, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria Rosaria Corbo, Gennaro Scognamiglio, Milena Sinigaglia
Format:	Article
Language:	English
Published:	MDPI AG 2021-11-01
Subjects:	fish spoilage non-thermal atmospheric plasma pulsed electric fields pulsed light ultrasound
Online Access:	https://www.mdpi.com/2304-8158/10/11/2854