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Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review

Author:
Qiu, Xujian, Chen, Shengjun, Lin, Hong
Source:
Journal of aquatic food product technology 2019 v.28 no.3 pp. 329-340
ISSN:
1547-0636
Subject:
drying, lipid peroxidation, oxidative stability, processing technology, seafoods, storage conditions
Abstract:
Drying is a traditional and important seafood processing technology. Lipid oxidation is one concern during the processing and storage of dried seafood products. Various factors including pretreatment, drying method, and storage conditions can have an impact on the oxidative stability of dried seafood products. Influence of these factors on the oxidative stability of dried seafood products as well as the possible mechanisms are reviewed. This review could serve as a reference for the production and research of dried seafood products.
Agid:
6344954