Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product

摘要

A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because theyare by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, smallsize, and high-fat content. Thus, many fish and seafood species are still underutilized.