Cortesi M L, Panebianco A, Giuffrida A, Anastasio A
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli Studi di Napoli Federico II, via F. Delpino 1, 80137, Napoli, Italy.
Vet Res Commun. 2009 Sep;33 Suppl 1:15-23. doi: 10.1007/s11259-009-9241-4.
The increasing amount of farmed fish cannot be easily absorbed by the market as only fresh fish. The production and promotion of value-added fresh and processed fish products, which could fulfil consumers' present demands, may represent a solution to this problem. The aim of this paper is to review some of the most recent technologies, such as surface decontamination, use of "natural" additives and compounds, active packaging, used or experimented with to prolong shelf life, while ensuring the safety of fresh fish and fishery products.
养殖鱼类产量的不断增加不能仅作为鲜鱼而轻易被市场所吸收。生产和推广增值的鲜鱼及加工鱼产品，可以满足消费者当前的需求，这可能是解决该问题的一个办法。本文旨在综述一些最新技术，如表面去污、使用“天然”添加剂和化合物、活性包装，这些技术已被使用或正在试验以延长保质期，同时确保鲜鱼和渔业产品的安全。
