Changements Post Mortem et Evaluation de la Qualité du Poisson Destiné à la Consommation Humaine : Revue de la Littérature

Akim BELCO LATIFOU, Ibrahim IMOROU TOKO, Abdel-Rahamane BONI, Dépia Maria Francesca GANDAHO, Loukman DJIBRIL, Polycarpe Ubald TOUGAN, virgile AHYI

Abstract


Fish after death undergo several changes that contribute to the degradation of its quality. Handling, storage temperature and packaging methods are main factors that affect the quality of the fish. In this article we presented a literature review on the autolytic, bacteriological and organoleptic changes that fish undergo after capture, the causes of these alterations, the qualities of the fish, the methods of fish quality conservation and the associated standards. It should therefore be remembered that several factors foster the loss of the initial freshness characteristics and the appearance of detectable signs of decomposition in fish. Compliance with basic hygiene rules when handling, processing, packaging and conservation fish is therefore essential to ensure the safety of consumers.


Keywords


Fish, Deterioration, Quality, Conservation, Standards

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References


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