Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.
Abstract
Due to the valuable nutritional properties that exist in aquatic animals, their consumption has been intensified in recent years. Thus, the protein obtained from edible aquatic animals, has a significant contribution in providing the animal protein needed in many parts of the world. Therefore, many efforts are made to increase their consumption among the people by processing them into various products. But the main problem with aquatic animals and their products is the high rate of spoilage and the decline in their quality, which, if the desired storage conditions are not provided, they will be spoiled easily and lose their edible capacity. Due to the high volume of fish that are processed, it is necessary to ensure the quality of the product, by monitoring all the operations before and after fishing so that the fish used, with minimal changes to enter the processing process. In the present article we attempt to examine the main challenges surrounding this issue.
)