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Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product
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Orientador(es)
Resumo(s)
A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because they
are by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, small
size, and high-fat content. Thus, many fish and seafood species are still underutilized.
Descrição
Palavras-chave
Catshark Salted-Dried Traditional product Physicochemical analyses Microbiological parameters Quality and safety