The article reviews recent investigations in the application of ultra-low temperatures for high-
quality long-term storage of fish. Changes in fish quality were discussed with respect to …

Freezing is one of the most common preservation methods to maintain the quality of fish and
shellfish. Although freezing or frozen storage is able to prevent microbial spoilage …

Freezing methods have evolved over the last 30 years. This review states the effect of
various freezing methods on the quality of fish and seafood. Freezing temperatures …

Food shelf‐life extension is important not only to food manufacturers, but also to home
refrigeration/freezing appliance companies, whose products affect food quality and food …

Spoilage starts as soon as a fish dies as a result of a complex series of chemical, physical,
bacteriological, and histological changes that occur in the muscle tissue. Freezing is …

The effects of cryogenic and air blast freezing techniques on catfish fillet quality during
frozen storage was evaluated. Fresh channel catfish fillets were cryogenically frozen by …

The variations of biochemical, structural, sensory and microbiological characteristics of
salmon were examined during the long-term frozen storage at− 25° C,–45° C and− 60° C …

The effect of frozen storage temperature on quality-related parameters of rainbow trout
(Oncorhynchus mykiss) muscle was studied in the interval from− 10 to− 80° C on samples …

The physical and thermophysical properties of several kinds of fish have been explored—
brook trout, scad (Trachurus mediterraneus ponticus) and sat (Sprattus phalericus). The …

In this review, recent findings related to various factors influencing quality properties of fish
meat and its products during frozen storage are introduced. Many studies have indicated …