Effect of lipid damages on processed fish quality.

Marine species constitute a food group recognised as being easily damaged d uring the technological processing. Between the different damage pathways t hat can act on a marine food, a big attention has been given to the oxidati on ability of lipids, as a result of supporting a high content on polyunsat urated fatty acids. In the present work, the role of lipid changes of a marine species on the q uality degree is reviewed over the most employed technological processes (f reezing and frozen storage, chilled storage, cooking, canning, drying, salt ing and smoking). The use of the main quality lipid indices for assessing t he quality degree changes in each process is also analysed.