Fish Microbiology and Quality Assurance

Unit 8 - Spoilage of fresh and processed fish and fishery products

Expected Learning Outcome

• Mechanism and types of spoilage of fish and shellfish.
• Factors that regulate spoilage and evidences of spoilage.
• Spoilage type and factors leading to spoilage of fresh, chilled, frozen, canned and cured fish and fishery products.