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In many parts of the world fish meat is the major protein being consumed. One of the major concerns in the food industry is the quickly spoilage of seafood. Indeed, 30% of landed fish are lost through microbial activity alone. Spoilage can be due to metabolic activity of microorganisms, endogenous enzymatic activity and by the chemical oxidation of lipids. The new compounds formed by spoilage are responsible for the changes in odour, flavor and texture of the fish meat. Historically salting, drying, smoking, fermentation and canning were the methods to prevent fish spoilage and extend its shelf life. In response to consumer demand for texture, appearance and taste, new methods were developed including: cooling, freezing and chemical preservation...Read more

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