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Biochemical and Microbiological Safety Risks in Salted Fish Products: A Review

Mario Nosić

Food and Drug Safety · 88-102 · 10.55121/fds.v3i1.1082

Salting is one of the most widely used fish processing methods, although fish prepared in such a way is exposed to many biochemical changes. There is still insufficient information on the mechanisms of reactions that occur during salting, so the process is still conducted on an experimental basis. Sodium chloride (NaCl) reduces