{"title":"鱼罐头产品在罐装过程和贮存期间的品质变化:综述","authors":"Adel A El Lahamy","doi":"10.33552/GJNFS.2020.03.000553","DOIUrl":null,"url":null,"abstract":"Fish and fish products are subject to enzymatic, microbiological and chemical changes during fish processing. Canned fish products stable at ambient temperature, have long shelf life and in consequence are eminently suitable for world-wide distribution. Therefore, this study aimed to conclude the alterations in proximate chemical composition, Quality characteristics, nutritional quality and microbiological safety of fish during canning process. Also following changes in these parameters during storage period of canned fish.","PeriodicalId":12787,"journal":{"name":"Global Journal of Nutrition & Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article\",\"authors\":\"Adel A El Lahamy\",\"doi\":\"10.33552/GJNFS.2020.03.000553\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fish and fish products are subject to enzymatic, microbiological and chemical changes during fish processing. Canned fish products stable at ambient temperature, have long shelf life and in consequence are eminently suitable for world-wide distribution. Therefore, this study aimed to conclude the alterations in proximate chemical composition, Quality characteristics, nutritional quality and microbiological safety of fish during canning process. Also following changes in these parameters during storage period of canned fish.\",\"PeriodicalId\":12787,\"journal\":{\"name\":\"Global Journal of Nutrition & Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-08-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Global Journal of Nutrition & Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33552/GJNFS.2020.03.000553\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Global Journal of Nutrition & Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33552/GJNFS.2020.03.000553","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article
Fish and fish products are subject to enzymatic, microbiological and chemical changes during fish processing. Canned fish products stable at ambient temperature, have long shelf life and in consequence are eminently suitable for world-wide distribution. Therefore, this study aimed to conclude the alterations in proximate chemical composition, Quality characteristics, nutritional quality and microbiological safety of fish during canning process. Also following changes in these parameters during storage period of canned fish.
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