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Course material (FP)

Course material (FP)

 

Recent Submissions

  • Nair, K.G.R. (Central Institute of Fisheries Technology, Cochin, India, 1998)
  • Gopakumar, K. (Central Institute of Fisheries Technology, Cochin, India, 1998)
  • Mathew, P.T. (Central Institute of Fisheries Technology, 2003)
    The following is a description of some of the products that can be obtained from those unconventional species or trash fish.
  • Bindu, J. (Central Institute of Fisheries Technology, 2003)
    The traditional methods of processing fish by salting, drying, smoking and pickling are collectively known as curing. It is the oldest method of fish preservation and is still widely practiced in developed and developing ...
  • Kumar, K.A. (Central Institute of Fisheries Technology, 2000)
    The increasing problems associated with infectious diseases in fish, the limited number of drugs available for treatment and prevention of these diseases, and the rapid increase in resistance to these antibiotics represent ...
  • nair, K.G.R. (Central Institute of Fisheries Technology, 2005)
    The aim of fish processing technology is to develop novel preservation methods to prevent undesirable changes in the nutritive value and sensory quality of the products. This is achieved by developing cost effective methods ...
  • Mathew, P.T. (Central Institute of Fisheries Technology, 2005)
    The low priced miscellaneous fish are generally discarded in the sea or converted to fish meal. Being a valuable protein source these can be further processed into variety of value added products, which are stable at ambient ...
  • Ravishankar, C.N. (Central Institute of Fisheries Technology, 2005)
    Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of cooked food products. It should be stressed that ...
  • Nair, P.R. (Central Institute of Fisheries Technology, 2005)
    Packaging is known to have brought out a revolution in the marketing and distribution of commodities in the world. As an efficient method of modern packaging for fish, shrink packaging has come up as an important ...
  • Joseph, J. (Central Institute of Fisheries Technology, 2005)
    Sensory evaluation of aquatic products is very important in marketing research, product development, quality assurance and research and development. The ultimate aim of sensory evaluation is to predict its acceptance. ...
  • Gopal, T.K.S. (Central Institute of Fisheries Technology, 2005)
    When selecting an appropriate packaging system for a food product, a number of criteria must be considered. Foremost is the stability of the food product itself as food components such as proteins, lipids and certain ...
  • Thomas, S.N. (Central Marine Fisheries Research Institute, 2009)
    Due consideration need to be given for the design, construction and maintenance of the cage for the success of cage culture. Selection of suitable netting material, fixing of optimum mesh size and periodic maintenance of ...
  • Zynudheen, A.A. (Central Institute of Fisheries Technology, 2010)
    Processing of fish leads to enormous amounts of waste. It is estimated that fish processing waste after filleting accounts for approximately 75% of the total fish weight. About 30% of the total fish weight remains as waste ...
  • Vijayan, P.K. (Central Institute of Fisheries Technology, 2005)
    Thermal processing is the heat treatment applied to food products packed in hermetically sealed containers including flexible pouches, to make them safe for human consumption. All canned food products are subjected to ...
  • Mathew, P.T. (Central Institute of Fisheries Technology, 2005)
    A brief description of various products that can be produced from fish by-catch or from fish processing waste are discussed here.
  • Lalitha, K.V. (Central Institute of Fisheries Technology, 2005)
    Packaging of fresh seafood products under vacuum and modified-atmosphere coupled with refrigerated storage increases their storage shelf-life. These packing methods enhance product quality and appearance by suppressing ...
  • Nair, K.G.R. (Central Institute of Fisheries Technology, 2005)
    The aim of fish processing technology is to develop novel preservation methods to prevent undesirable changes in the nutritive value and sensory quality of the products.
  • Gopakumar, K. (Central Institute of Fisheries Technology, 2005)
    The packaging materials should have physical strength, capacity to withstand the storage temperatures and barrier properties. With the advent of processed food stuffs there arose a need for packaging to withstand the rigrous ...
  • Gopal, T.K.S. (Central Institute of Fisheries Technology, 2005)
    This paper deals with the method of packaging of frozen shrimp with corrugated fibre board boxes.
  • Shankar, C.N.R. (Central Institute of Fisheries Technology, 2005)
    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 ...

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