During fish meat processing, from its capture to its preparation, there are significant changes that have impact in its sensory qualities and also affect meat color, texture, flavor and smell. During this processing several physical-chemical factors should care such as temperature storage and cooking, pH, and the use of salts, since these factors directly affect proteins, lipids and other molecules present in the meat. For this reason, good management of these parameters ensures that the chemical components be in good condition, preventing its degradation and consequent decomposition.
