Packaging and storage studies of salted and dried lizard fish ( Saurida sp.) have been conducted using different synthetic films like low density polyethylene (LDPE) of different gauges, high density polyethylene (HDPE) ...

Consumers demand for fresh or fresh like fish products without altering its natural quality attributes will be met by using low temperature preservation particularly chilling. Low temperature preservation is widely practiced ...

Drying is a traditional method of preserving fish in our country. It is the cheapest method of preservation, since no expensive technology is used.

Some flexible packages developed by the authors for certain products as well as their advantages over conventional packages are briefly discussed here.

The packaging used for frozen fish products should be of good quality as well as odour and taint free. It should protect the product from transit and storage hazards as well as provide a barrier for retention of moisture.

This paper deals with the packaging requirements for value added fish products like surimi, fried fish, fish sausage, accelerated freeze dried products, fish pickles, fish curry, fish soup powder, dry fish pickle, shark ...

Various alternative packaging systems for hydrogenated oil and refined groundnut oil were tried in order to find out a suitable substitute for the currently used 18 1. square tin which results in transit damage and consequent ...

The most important fishing method in termsof the quantity of fish being landed in India is rrawling. Trawlingtakesaway a goodshare ofthe profit towards running expenditure. More over, lot of time and fuel gets wasted for ...

In order to ensure the safety of the fish consumer, it is utmost importance to popularize good sanitation and hygiene practices among fish handlers, viz., crew of the mechanized trawlers, traditional boat operators, loading ...