(Society of Fisheries Technologists (India), 2010) Joshi, P.N.
The total fish production in India is 6.4 million t of which about 3,4
million t is from inland and 3.0 million t from marine sources (Ayyappan
and Diwan, 2007). Fish are an extremely perishable foodstuff. Spoilage
occurs as the result of the action of enzymes (autolysis) and bacteria
present in the fish, and also chemical oxidation of the fat which causes
rancidity.