Physicochemical and microbiological changes in dried small-spotted catshark (Scyliorhynus canicula): developing an alternative shark-based salted-dried seafood product

• Author(s): Esteves, Eduardo ; Lourenço, Hugo ; Rosa, Igor ; Aníbal, J.
• Date: 2016
• Persistent ID: http://hdl.handle.net/10400.1/8910
• Origin: Sapientia - Universidade do Algarve
• Subject(s): Catshark; Salted-Dried; Traditional product; Physicochemical analyses; Microbiological parameters; Quality and safety
• Document Type: Conference object
• Language: English
• Contributor(s): Sapientia

Description

A relatively high proportion of harvested seafood is still wasted due to spoilage, particularly in developing countries, or because they are by-catches or have little economic value, seemingly related to inherent problems linked to unattractive color, flavor, texture, small size, and high-fat content. Thus, many fish and seafood species are still underutilized.