The deterioration of fresh aquatic and marine fishes is mainly due to the decomposition of trimethylamine oxide by bacteria, which releases spoiled trimethylamine, oxidative rancidity of fish fat, softening of fish by enzymatic degradation in vivo, and toxic toxins produced by bacteria on the surface of fish (Aerobic Escherichia [...]
For seafood products, it's always very important to prolong it's shelf life as long as possible, as from fishing, to fish processing, to retailing market, the timespan is uaually very long, sometimes it could be several months. There are many methods to prolong he shelf life of seafood products, [...]
Fish and shrimp and other aquatic products have high nutritional value, but they are also perishable food. In order to ensure product quality, people began to use a variety of packaging methods to package aquatic products. From simple plastic packaging to today's integrated production line, packaging provides a variety [...]
