Session 2: Spoilage of fish and quality loss

English version: Spoilage of fish and quality loss, Training for Ocean Delight, Suriname, prepared by: Megapesca Lda Portugal. Learning Outcomes: at the end of this session, you should be able to understand how fish can go bad during processing, recognize how bacterial and enzymatic spoilage of fish can occur, and know why it is important to control the growth of bacteria. They will learn methods to prevent spoilage and quality loss by proper chilling/icing/freezing and storage of fish and explain the importance of ensuring frozen temperatures are maintained. Dated: 6/1/2021