Changes in Fish Quality During Canning Process
and Storage Period of Canned Fish
Products: Review Article

Adel A El Lahamy; Hassan R Mohamed

Review Article

Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article

Adel A El Lahamy* and Hassan R Mohamed

National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Egypt

Corresponding Author

Received Date: March 09, 2020; Published Date: August 10, 2020

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.

Keywords: Canning process; Chemical composition; Storage period

Article Details

Citation

Adel A El Lahamy, Hassan R Mohamed. Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article. 3(1): 2020. GJNFS.MS.ID.000553.