Improving Quality Of Raw Fishery Products

摘要

Although proper handling, processing, and storage are key elements in producing safe, high-quality seafood, various chemicals can also help improve quality by controlling bacterial growth on fishery products. Approved treatments with chlorine, acidified sodium chlorite, ozone, steam pasteurization, and other methods can cut spoilage bacteria levels by 90-99.99%. No magic bullet will improve the quality, extend the shelf life, and ensure the safety of fishery products. They must be handled and processed in a manner that reduces enzymatic action, controls the growth of bacteria, and prevents contamination. The best methods to ensure product quality and safety are to start with high-quality fishery products, chill or freeze them promptly and maintain that state, follow good manufacturing practices, and implement written sanitation control procedures that address employee practices and facility maintenance.