Italian journal of food safety
Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects.
Francesca Troise, Federica Savini, Laura Prandini, Valentina Indio, Alessandra De Cesare, Margherita Masi, Yari Vecchio, Felice Panebianco, Tiziana Civera, Valentina Terio, Elisabetta Bonerba, Annamaria Pandiscia, Leonardo Alberghini, Andrea Serraino, Federica Giacometti
Published: 202610.4081/ijfs.2026.14097
Abstract
Fish curing is a preservation method that has evolved into a culinary practice, combining traditional techniques with modern food science. Its main aims are to reduce water activity to extend shelf life, inhibit foodborne pathogens, and enhance the f…
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