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Deterioramento microbico del pesce e misure di controllo
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ISBN10: 6208330394
ISBN13: 9786208330392
Publisher: Edizioni Sapienza
Published: Nov 28 2024
Pages: 108
Weight: 0.37
Height: 0.26 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786208330392
Publisher: Edizioni Sapienza
Published: Nov 28 2024
Pages: 108
Weight: 0.37
Height: 0.26 Width: 6.00 Depth: 9.00
Language: Italian
Il pesce è un cordato non tetrapode, cioè un animale con spina dorsale che possiede branchie per tutta la vita e arti a forma di pinne. È un'importante fonte di cibo per l'umanità in tutto il mondo ed è una fonte molto importante di proteine animali. I costituenti importanti del pesce sono acqua, proteine, lipidi, ceneri, vitamine, minerali e carboidrati. La frazione proteica rappresenta il 50-95% dei solidi totali del tessuto muscolare ed è composta da proteine sarcoplasmatiche, miofibrillari e dello stroma. Poco dopo la morte, il pesce inizia a deteriorarsi a causa di vari fattori e microrganismi. Nel pesce vivo e sano, tutte le complesse reazioni biochimiche sono bilanciate e la carne del pesce è sterile. Diversi fattori sono responsabili del deterioramento del pesce. La qualità della cattura è importante per determinare il tasso di deterioramento. In particolare, lo stato di salute del pesce, la presenza di parassiti, lividi e ferite sulla pelle e il modo in cui il pesce è stato catturato. La qualità del pesce catturato dipende dalla manipolazione e dalla conservazione che il pesce ha ricevuto dalle mani dei pescatori dopo la cattura. La manipolazione e le pratiche di conservazione dopo la cattura influiscono sul grado di deterioramento del pesce.
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