Keywords
Marinating
Physicochemical changes
Spoilage
Abstract
Marinated fish products are semi-preserved foods that have gained popularity worldwide due to their extended shelf life and enhanced nutritional value. Historically, marinating has been a traditional method of preserving fish, involving vinegar, salt, and spices. This review focuses on the physicochemical indicators of spoilage in marinated fish products, including changes in sensory characteristics, pH, and lipid oxidation. Recent studies have shown that these indicators are critical for predicting marinated fish shelf life and quality. Advanced technologies, such as vacuum tumbling and cold marinating, have also been explored to improve these products' preservation and sensory characteristics. Understanding and monitoring these physicochemical indicators are essential for ensuring the safety and quality of marinated fish products, eventually contributing to food security and consumer health.
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