Chemical Changes During Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy
Authors:
Editor:
- Eunice C. Y. Li‐ChanELEunice C. Y. Li‐Chan
- 20 December 2001
- book chapter
- Published by Wiley
Abstract
Chemical and structural analyses of deteriorative changes occurring upon freezing and frozen storage can provide an essential framework for understanding the molecular mechanisms of loss of fish quality. Raman and infrared spectroscopies have proven to be useful tools to study composition and structural changes in solid and liquid food systems, with the importance advantage of analyzing samples in situ. Therefore we review, in this chapter, the current knowledge of the applications of these techniques from the said point of view, and with the aim of helping in the design of strategies for prolonging storage life, process optimization, and quality control of fish and fish products.Keywords
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