QUALITY DETERIORATION IN FISH AND SHRIMP- A REVIEW

摘要

Over the past few years, safety has become very topical subject eliciting a great deal of public concern particularly in the developed countries, where food safety offences are now regarded at Government level. Selling, possessing and/or advertising for sale of food that does not comply with food safety requirements are now offences as per food safety requirements. Enforcement Officers have been given very detailed and powerful new provisions for dealing with the process, premises and equipments thatcontravene the legislation or pose a threat to the health of the consumer. As technology advance and public awareness grows, consumers are becoming increasingly demanding in terms of choice, quality, freshness, nutritional value and microbiological safety of food. Hence this review deals with the quality of raw sea food and the changes that occur during storage in terms of microbiological, biochemical, proximate composition and sensory.