In this area, the modifications of the organoleptic characters that occur after the capture of the fish and the effects of the refrigeration and freezing on the loss of freshness of the fishery products, as well as the methods of determining freshness exist. Methods for recognizing food alterations during storage and for detecting biochemical changes subsequent to capture and during storage shall be studied. Microbiological criteria and procedures for analyzing fish quality and related legislation will also be addressed. In addition, rapid recognition tests and specific techniques for the alterations of frozen and preserved foods in the frozen state will be studied.
