Processing, Quality and Elemental Safety of Fish
Fish is a food that is widely produced, marketed, and consumed around the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time is highly perishable and susceptible to contamination throughout the food chain, compromising its quality...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/7/2903 |
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| author | Alejandro De Jesús Cortés-Sánchez Mayra Diaz-Ramírez Erika Torres-Ochoa Luis Daniel Espinosa-Chaurand Adolfo Armando Rayas-Amor Rosy G. Cruz-Monterrosa José Eleazar Aguilar-Toalá Ma. de la Paz Salgado-Cruz |
| author_facet | Alejandro De Jesús Cortés-Sánchez Mayra Diaz-Ramírez Erika Torres-Ochoa Luis Daniel Espinosa-Chaurand Adolfo Armando Rayas-Amor Rosy G. Cruz-Monterrosa José Eleazar Aguilar-Toalá Ma. de la Paz Salgado-Cruz |
| author_sort | Alejandro De Jesús Cortés-Sánchez |
| collection | DOAJ |
| description | Fish is a food that is widely produced, marketed, and consumed around the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time is highly perishable and susceptible to contamination throughout the food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and preservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Different preservation methods have been developed and used to extend the shelf life of fish products with minimal impact on their nutritional and organoleptic properties. Therefore, the objective of this document is to provide, through the search, analysis, and selection of information from various databases such as Scopus, Scielo, Web of Science, and Google Scholar, among others, a general and basic informative description of fish, aimed at academics, producers, industrialists, and the general public that allows them to identify the basic points in the processing and preservation of the quality and safety of fish. Aspects related to production; the nutritional qualities of fish; the various physical, chemical, and biological contaminating hazards of fish; the control and prevention of contaminants and diseases for consumers; and food legislation for products are included, as well as the main traditional and modern methods applied in the preservation of fishery and aquaculture products to maintain their nutritional value, quality, and safety that allow for the availability of food and the protection of public health. |
| first_indexed | 2024-04-24T10:49:45Z |
| format | Article |
| id | doaj.art-4519f016c0d54521b5efb2bf4cfec902 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-04-24T10:49:45Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-4519f016c0d54521b5efb2bf4cfec9022024-04-12T13:15:09ZengMDPI AGApplied Sciences2076-34172024-03-01147290310.3390/app14072903Processing, Quality and Elemental Safety of FishAlejandro De Jesús Cortés-Sánchez0Mayra Diaz-Ramírez1Erika Torres-Ochoa2Luis Daniel Espinosa-Chaurand3Adolfo Armando Rayas-Amor4Rosy G. Cruz-Monterrosa5José Eleazar Aguilar-Toalá6Ma. de la Paz Salgado-Cruz7Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT), Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Ciudad de México 03940, MexicoDepartamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma (UAML). Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, MexicoDepartamento Académico de Ingeniería en Pesquerías, Universidad Autónoma de Baja California Sur, Carretera al sur Km 5.5 Colonia el Mezquitito, La Paz 23080, MexicoUnidad Nayarit del Centro de Investigaciones Biológicas del Noroeste (UNCIBNOR+), Calle Dos, No. 23, Cd. del Conocimiento, Av. Emilio M. González, Tepic 63173, MexicoDepartamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma (UAML). Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, MexicoDepartamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma (UAML). Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, MexicoDepartamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma (UAML). Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, MexicoDepartamento de Ingeniería Bioquímica, Instituto Politécnico Nacional, Ciudad de México 07738, MexicoFish is a food that is widely produced, marketed, and consumed around the world. It is a basic component of human nutrition due to its chemical and nutritional composition, but at the same time is highly perishable and susceptible to contamination throughout the food chain, compromising its quality and safety. Fishing and aquaculture products, being perishable, require adequate processing and preservation to maintain their quality and safety as much as possible until their acquisition and final consumption. Different preservation methods have been developed and used to extend the shelf life of fish products with minimal impact on their nutritional and organoleptic properties. Therefore, the objective of this document is to provide, through the search, analysis, and selection of information from various databases such as Scopus, Scielo, Web of Science, and Google Scholar, among others, a general and basic informative description of fish, aimed at academics, producers, industrialists, and the general public that allows them to identify the basic points in the processing and preservation of the quality and safety of fish. Aspects related to production; the nutritional qualities of fish; the various physical, chemical, and biological contaminating hazards of fish; the control and prevention of contaminants and diseases for consumers; and food legislation for products are included, as well as the main traditional and modern methods applied in the preservation of fishery and aquaculture products to maintain their nutritional value, quality, and safety that allow for the availability of food and the protection of public health.https://www.mdpi.com/2076-3417/14/7/2903foodborne diseasesspoilagesaprophytesbiological hazardscontaminationfood pathogens |
| spellingShingle | Alejandro De Jesús Cortés-Sánchez Mayra Diaz-Ramírez Erika Torres-Ochoa Luis Daniel Espinosa-Chaurand Adolfo Armando Rayas-Amor Rosy G. Cruz-Monterrosa José Eleazar Aguilar-Toalá Ma. de la Paz Salgado-Cruz Processing, Quality and Elemental Safety of Fish Applied Sciences foodborne diseases spoilage saprophytes biological hazards contamination food pathogens |
| title | Processing, Quality and Elemental Safety of Fish |
| title_full | Processing, Quality and Elemental Safety of Fish |
| title_fullStr | Processing, Quality and Elemental Safety of Fish |
| title_full_unstemmed | Processing, Quality and Elemental Safety of Fish |
| title_short | Processing, Quality and Elemental Safety of Fish |
| title_sort | processing quality and elemental safety of fish |
| topic | foodborne diseases spoilage saprophytes biological hazards contamination food pathogens |
| url | https://www.mdpi.com/2076-3417/14/7/2903 |
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