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Waste and Its Rational Management Read chapter Read first chapter

2012 | OriginalPaper | Chapter

14. Use of Natural Preservatives in Seafood

Authors : Carmen A. Campos, Marcela P. Castro, Santiago P. Aubourg, Jorge Barros Velázquez

Published in: Novel Technologies in Food Science

Publisher: Springer New York

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Abstract

Seafood products are known to be especially susceptible to both microbiological and biochemical spoilage pathways. Accordingly, efficient and hygienic preservation processes should be applied immediately after capture/slaughter to preserve product freshness and quality. The development of effective processing treatments to extend the shelf life of fresh fish products is a must.

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previous chapter Novel Technologies for the Preservation of Chilled Aquatic Food Products
next chapter Edible Films: Use of Lycopene as Optical Properties Enhancer
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Metadata
Title
Use of Natural Preservatives in Seafood
Authors
Carmen A. Campos
Marcela P. Castro
Santiago P. Aubourg
Jorge Barros Velázquez
Copyright Year
2012
Publisher
Springer New York
Book
Novel Technologies in Food Science

Print ISBN: 978-1-4419-7879-0

Electronic ISBN: 978-1-4419-7880-6

Copyright Year: 2012

DOI
https://doi.org/10.1007/978-1-4419-7880-6_14