ANALYSIS OF FRESH FISH STORAGE METHODS

Abstract

Fish is an important source of easily digestible protein, polyunsaturated fatty acids (primarily omega-3), vitamins D, A, group B, as well as micro- and macronutrients (phosphorus, iodine, calcium, potassium, zinc, etc.) It is popular with consumers all over the world, but it is highly perishable. The rapid loss of freshness shortens the sales time and requires the use of various storage methods. This article provides a systematic review of traditional (cooling, freezing, salting, smoking) and modern (vacuuming, protective coatings, cryopreservation, use of food additives) methods of fish storage, with an analysis of their advantages, disadvantages and applications in various conditions, as well as an innovative approach of cooling using a cooling liquid (propylene glycol) followed by vacuum packaging.