Quality and quality changes in fresh fish

Fresh fish is a central point in fish as food utilization. First, it is in itself the most important item both on local and international fish markets, second because it is not possible to obtain a safe and quality fish product unless fresh fish is used as the primary raw material. FAO understands that these are the basic concepts on which it is necessary to insist in order to provide fish markets with safe fish and fishery products of improved quality, and to contribute to the reduction of post-harvest losses. In 1988, FAO published "Fresh fish - quality and quality changes" (FAO Collection: Fisheries, No. 29), authored by Professor Hans H. Huss. It has been published by FAO in English, French and Spanish, and apart from the original Danish version, it has been translated and published by FAO field projects into Arabic, Chinese and Vietnamese. It has served for the training of thousands of fish technologists throughout the world, in particular during the development of the FAO/DANIDA Training Project on Fish Technology and Quality Control. The broad experience gained during the training activities has been extremely useful to improve, update and enlarge whenever necessary the above-mentioned document. After seven years, the need became apparent for a new publication on the subject. Professor Huss prepared the new document with the assistance and contribution of colleagues and experts in the various subject fields involved, as acknowledged below:

Bibliographic Details

Main Authors:	Huss, H.H. (ed.) 172707, FAO, Rome (Italy). Fisheries Dept. eng 184263, Boerresen, T. 1423211772519, Dalgaard, P. 1423211772520, Gram, L. 1423211772521, Jensen, B. 1423211772522
Format:	Texto biblioteca
Language:
Published:	Rome (Italy) FAO 1995
Subjects:	FISH, KEEPING QUALITY, FOOD INSPECTION, FISHES, ANIMAL MORPHOLOGY, FISH FILLETS, CHEMICAL COMPOSITION, POSTMORTEM CHANGES, FISH PROCESSING, COOLING, ICE, ORGANOLEPTIC ANALYSIS, ANALYTICAL METHODS, POISSON (ALIMENT), APTITUDE A LA CONSERVATION, INSPECTION DES ALIMENTS, PESCADO, APTITUD PARA LA CONSERVACION, INSPECCION DE LOS ALIMENTOS, POISSON (ANIMAL), ANATOMIE ANIMALE, FILET DE POISSON, COMPOSITION CHIMIQUE, MODIFICATION POSTMORTEM, TRAITEMENT DU POISSON, REFROIDISSEMENT, GLACE, ANALYSE ORGANOLEPTIQUE, TECHNIQUE ANALYTIQUE, PECES, ANATOMIA ANIMAL, FILETES DE PESCADO, COMPOSICION QUIMICA, CAMBIOS POST MORTEM, ELABORACION DEL PESCADO, ENFRIAMIENTO, HIELO, ANALISIS ORGANOLEPTICO, TECNICAS ANALITICAS,
Online Access:	http://www.fao.org/docrep/V7180E/V7180E00.HTM
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