The freezing process applied to fishery products provides greater stability and shelf-life regardless of species, season and fishing methods. Furthermore, this treatment allows to maintain the nutritional and hygienic quality of the product so that consumer needs in terms of variety of choice, portion of purchase, easy preparation and correct information are met. In this current study the results of chemical-physical and microbiological analyses on raw matter arriving at a frozen fishery products company, in order to verify the absence of biological or chemical hazards and suitability for consumption, are reported. All the samples examined complied with current regulations.
La Commercializzazione Dei Prodotti Freschi E Congelati (Parte II)
SCHIRONE, MARIA;TOFALO, ROSANNA;VISCIANO, Pierina;SUZZI, Giovanna
2015-01-01
Abstract
The freezing process applied to fishery products provides greater stability and shelf-life regardless of species, season and fishing methods. Furthermore, this treatment allows to maintain the nutritional and hygienic quality of the product so that consumer needs in terms of variety of choice, portion of purchase, easy preparation and correct information are met. In this current study the results of chemical-physical and microbiological analyses on raw matter arriving at a frozen fishery products company, in order to verify the absence of biological or chemical hazards and suitability for consumption, are reported. All the samples examined complied with current regulations.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
