Fish is an important nutritive component of the human diet as it provides protein, energy, and many other essential food elements and thus helps sustain health. Fish also contains unique constituents, such as the n-3 polyunsaturated fatty acids eicosapentaenoic acid and docosahexaenoic acid, which have various benefits for human health. As fish deteriorates more quickly postmortem than meat derived from terrestrial animals, quick and simple methods are required to confirm fish freshness and quality. This article presents recent methods to determine fish quality.
|ホスト出版物のタイトル||Encyclopedia of Meat Sciences|
|出版ステータス||Published - 2014 1 1|
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