In this subject the modifications of the organoleptic characteristics that occur after the
capture of the fish and the effects of refrixeration and confection on the loss of freshness of the
fishing products, as well as the freshness determination methods that exist. Students will be studied
Methods of recognizing food alterations during storage and how to detect
the biochemical changes subsequent to the capture and during conservation. The
microbiological criteria and procedures to analyze fish quality and related legislation.
Even the quick recognition tests will be studied
and specific techniques of the alterations of frozen foods and preserved in state
frozen.
