PRINCIPLES AND CHEMICAL METHODS OF FISH PRESERVATION: SALTING, ARTIFICIAL ACIDIFICATION AND SMOKING.

Fish is a food of animal origin, complex, rich in proteins, minerals (Se, Zn, Fe, P, Ca, I), polyunsaturated fatty acids, Omega 3, vitamins B6, B12 and D. The paper presents from a theoretical point of view, the principles and chemical methods of preserving fish, which aim to maintain the organoleptic and nutritional properties for as long as possible: halo-osmo-chemio -- anabiosis / dry, wet or brine salting; acido-chemio-anabiosis / artificial acidification, by adding vinegar / arinating; antisepto-chemio-abiosis / preservation with antiseptic substances / smoking. [ABSTRACT FROM AUTHOR]