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The relationship between water activity and fish spoilage during cold storage : a review

This review paper presents clearer picture about the relationship between spoilage of cold stored fish and water activity. The paper was an attempt of presenting the recent existing information and the latest development in this regard. It covered the relationship between water activity and moisture...

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Main Authors: Abbas, Kassim Ali, Saleh, A.M., Mohamed, A., Lasekan, Ola
Format: Article
Language:English
English
Published: Wfl Publisher 2009
Online Access:http://psasir.upm.edu.my/id/eprint/17306/1/The%20relationship%20between%20water%20activity%20and%20fish%20spoilage%20during%20cold%20storage.pdf
http://psasir.upm.edu.my/id/eprint/17306/
http://www.world-food.net/scientficjournal/2009/issue3/abstracts/abstract17.php
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spelling my.upm.eprints.173062015-12-01T06:36:36Z http://psasir.upm.edu.my/id/eprint/17306/ The relationship between water activity and fish spoilage during cold storage : a review Abbas, Kassim Ali Saleh, A.M. Mohamed, A. Lasekan, Ola This review paper presents clearer picture about the relationship between spoilage of cold stored fish and water activity. The paper was an attempt of presenting the recent existing information and the latest development in this regard. It covered the relationship between water activity and moisture content, water activity control, spoilage of fish and its different phases and the relationship between the spoilage and water activity. The paper revealed that during the initial period of storage some of the characteristics of the fish product reduce in intensity or are lost and in the later stage bacterial degradation of tissues became evident. The water activity (aw) played an important factor in fish spoilage and the growth of different microorganisms depends on its rate. If the aw reduced to 0.6, the growth of bacteria and moulds can be prevented. The detection of spoilage can be determined by controlling water activity and in the same time can be retarded by reducing the aw of the fish by either drying or freezing to keep the fish in good stage with high nutritional and organoleptic quality. The information presented in this study is very important and can assist in preventing spoilage of fishes and their products particularly when production and processing operations are applied. Wfl Publisher 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17306/1/The%20relationship%20between%20water%20activity%20and%20fish%20spoilage%20during%20cold%20storage.pdf Abbas, Kassim Ali and Saleh, A.M. and Mohamed, A. and Lasekan, Ola (2009) The relationship between water activity and fish spoilage during cold storage : a review. Journal of Food, Agriculture and Environment, 7 (3 & 4). 86 - 90. ISSN 1459-0255 http://www.world-food.net/scientficjournal/2009/issue3/abstracts/abstract17.php English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description This review paper presents clearer picture about the relationship between spoilage of cold stored fish and water activity. The paper was an attempt of presenting the recent existing information and the latest development in this regard. It covered the relationship between water activity and moisture content, water activity control, spoilage of fish and its different phases and the relationship between the spoilage and water activity. The paper revealed that during the initial period of storage some of the characteristics of the fish product reduce in intensity or are lost and in the later stage bacterial degradation of tissues became evident. The water activity (aw) played an important factor in fish spoilage and the growth of different microorganisms depends on its rate. If the aw reduced to 0.6, the growth of bacteria and moulds can be prevented. The detection of spoilage can be determined by controlling water activity and in the same time can be retarded by reducing the aw of the fish by either drying or freezing to keep the fish in good stage with high nutritional and organoleptic quality. The information presented in this study is very important and can assist in preventing spoilage of fishes and their products particularly when production and processing operations are applied.
format Article
author Abbas, Kassim Ali
Saleh, A.M.
Mohamed, A.
Lasekan, Ola
spellingShingle Abbas, Kassim Ali
Saleh, A.M.
Mohamed, A.
Lasekan, Ola
The relationship between water activity and fish spoilage during cold storage : a review
author_facet Abbas, Kassim Ali
Saleh, A.M.
Mohamed, A.
Lasekan, Ola
author_sort Abbas, Kassim Ali
title The relationship between water activity and fish spoilage during cold storage : a review
title_short The relationship between water activity and fish spoilage during cold storage : a review
title_full The relationship between water activity and fish spoilage during cold storage : a review
title_fullStr The relationship between water activity and fish spoilage during cold storage : a review
title_full_unstemmed The relationship between water activity and fish spoilage during cold storage : a review
title_sort relationship between water activity and fish spoilage during cold storage : a review
publisher Wfl Publisher
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/17306/1/The%20relationship%20between%20water%20activity%20and%20fish%20spoilage%20during%20cold%20storage.pdf
http://psasir.upm.edu.my/id/eprint/17306/
http://www.world-food.net/scientficjournal/2009/issue3/abstracts/abstract17.php
_version_ 1643826476482560000
score 13.211869

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