HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH
The production and supply of fish as food is constantly growing worldwide. Various methods are applied to extend its shelf life, one of them being freezing. According to European Union legislation, the state of the food and its treatment must be indicated on the label. If the food had been frozen pr...
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| Format: | Article |
| Language: | English |
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Trakia University
2020-03-01
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| Series: | Trakia Journal of Sciences |
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| Online Access: | http://tru.uni-sz.bg/tsj/Volume%2018,%202020,%20Number%201,%20Series%20Biomedical%20Sciences/M.Strateva.pdf |
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| author | M. Strateva G. Penchev |
| author_facet | M. Strateva G. Penchev |
| author_sort | M. Strateva |
| collection | DOAJ |
| description | The production and supply of fish as food is constantly growing worldwide. Various methods are applied to extend its shelf life, one of them being freezing. According to European Union legislation, the state of the food and its treatment must be indicated on the label. If the food had been frozen prior to marketing and then sold thawed, this information must be provided to the consumer by labelling it. Otherwise, this is considered a fraud to the consumer since freezing significantly degrades the quality of fish. Histological,
physicochemical and microbiological changes in the muscle tissue of frozen fish occur. Different methods may be applied to distinguish between fresh and frozen and them thawed fish, of which histological examination is a reliable method. |
| format | Article |
| id | doaj-art-84a8f1db6dc348e98b0e6ddfc7cf0da4 |
| institution | OA Journals |
| issn | 1313-3551 |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Trakia University |
| record_format | Article |
| series | Trakia Journal of Sciences |
| spelling | doaj-art-84a8f1db6dc348e98b0e6ddfc7cf0da42025-08-20T01:51:31ZengTrakia UniversityTrakia Journal of Sciences1313-35512020-03-01181698010.15547/tjs.2020.01.012HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISHM. StratevaG. PenchevThe production and supply of fish as food is constantly growing worldwide. Various methods are applied to extend its shelf life, one of them being freezing. According to European Union legislation, the state of the food and its treatment must be indicated on the label. If the food had been frozen prior to marketing and then sold thawed, this information must be provided to the consumer by labelling it. Otherwise, this is considered a fraud to the consumer since freezing significantly degrades the quality of fish. Histological, physicochemical and microbiological changes in the muscle tissue of frozen fish occur. Different methods may be applied to distinguish between fresh and frozen and them thawed fish, of which histological examination is a reliable method.http://tru.uni-sz.bg/tsj/Volume%2018,%202020,%20Number%201,%20Series%20Biomedical%20Sciences/M.Strateva.pdffishfreezinghistological changes |
| spellingShingle | M. Strateva G. Penchev HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH Trakia Journal of Sciences fish freezing histological changes |
| title | HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH |
| title_full | HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH |
| title_fullStr | HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH |
| title_full_unstemmed | HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH |
| title_short | HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH |
| title_sort | histological physicochemical and microbiological changes in fresh and frozen thawed fish |
| topic | fish freezing histological changes |
| url | http://tru.uni-sz.bg/tsj/Volume%2018,%202020,%20Number%201,%20Series%20Biomedical%20Sciences/M.Strateva.pdf |
| work_keys_str_mv | AT mstrateva histologicalphysicochemicalandmicrobiologicalchangesinfreshandfrozenthawedfish AT gpenchev histologicalphysicochemicalandmicrobiologicalchangesinfreshandfrozenthawedfish |