Deterioration of Fish Quality in Terms of Changes in General Quality, Organoleptics and Microorganisms (a Review)

Fisheries

Given that aquatic products, particularly those derived from fisheries, are often susceptible to change or deterioration in quality after being captured and dying, assurance of their quality and safety is a difficulty that must be overcome. The kind, size, fat content, environmental conditions at the time the fish were captured, initial microbial content, and storage temperature are just a few of the variables that might affect how quickly fish quality degrades. Human senses can detect changes when fish die, but specialized test tools can also quantify changes objectively through a sequence of measuring steps. The texture and observed characteristics of the fish will initially be affected by sensory alterations that are clearly visible. Rigor mortis occurs quickly after fish die, and it significantly alters the texture. Additionally, there are various numbers and kinds of microorganisms in fish sections. These can be used as a sign that both fresh fish and seafood that has been chilled are becoming of lower quality. In the expectation that different kinds of damage and quality deterioration might be prevented, this review intends to provide information on quality deterioration suffered by fishing commodities in terms of changes in general quality, organoleptic, and microbiological.

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