MOL2NET, 2021, 6, ISSN: 2624-5078 1 http://sciforum.net/conference/mol2net-07 MDPI MOL2NET, International Conference Series on Multidisciplinary Sciences 06. MODECO-05: Molec. Diversity & Ecosystems, Puyo, Ecuador-Porto, Portugal-Paris, France, EPA, USA, 2020 Conservation techniques for fishery products from the Ecuadorian Amazon: A bibliographic review Santiago Aguiar 1 , Willan Caicedo 1,2 1 Facultad de Ciencias de la Tierra, Universidad Estatal Amazónica, Puyo, Pastaza, Ecuador 2 Granja Agropecuaria Caicedo, Puyo, Pastaza, Ecuador Graphical Abstract Abstract Amazonian fishery products constitute an indispensable component in the food security of the Amazonian peoples of Ecuador. This review work analyzes the main conservation techniques that guarantee the quality and safety of Amazonian fishery products that have a relatively short shelf life, several investigations have shown the use of different conservation technologies (freezing, salting, smoking, vacuum packed) applied in the area capable of extending the post- mortem shelf life of fishery products. Freezing processes have a better capacity to extend the useful life of fishery products compared to conventional cooling, however, artisanal fishing is practiced in this area and an effective cold chain is not guaranteed. Vacuum packaging has great potential for packaging fresh fish products. The use of non-thermal technologies, such as the traditional salting and smoking of native peoples, is an alternative for the conservation of local fishery products. Key words: Food safety, post-mortem, freezing, salting, smoking, Amazonian fishery products. Introduction Fishery products are perishable due to their high-water content, high amounts of small molecules and neutral pH, providing a perfect medium for bacterial and biochemical deterioration (Liu et al., 2014). Post-death, degradation begins through 4 stages that include pre-rigor, rigor mortis, resolution of mortis,