Fish spoilage and quality assessment
Fish spoilage and quality assessment
Date
2000
Authors
Lakshmanan, P.T.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
Fish is a highly perishable commodity. Spoilage of fish begins as soon as the fish dies. In tropical conditions, fish spoils quite rapidly, within a few hours of landing, if not properly cooled. The spoilage rate of fish may be reduced by good handling practices and effective temperature control from the very beginning.
Description
Keywords
Enzymic action, microbial action, chemical action, glycolysis, lobster, raw fish
Citation
Proceedings on the Symposium on Quality Assurance in Seafood Processing 2000 ed by Gopalakrishna Iyer, T.S. et.al, 26-40