ABSTRACT
Fish and shellfish are perishable and, as a result of a complex series of chemical, physical, bacteriological, and histological changes occurring in muscle, easily spoil after harvesting. These interrelated processes are usually accompanied by the gradual loss or development of different compounds which affect fish quality. The quality changes are highly influenced by many factors, the most important of which is temperature. If fresh fish is not properly stored, exposure to ambient temperature can cause serious deterioration in fish quality. Commercially, icing or chilling continues to play a major role in slowing down bacterial and enzymatic degradation of fish muscle. However, this process is not designed to totally eliminate changes in quality, since it only offers protection for 2-3 weeks, depending on the species.
