Technological Aspects of Fish Processing
Technological Aspects of Fish Processing
Date
2000
Authors
Kandoran, M.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
The world food situation requires continuing effort to increase and reserve the food materials, particularly protein foods from animal sources because of their value in up-grading the nutritional quality of the diet. The food materials get spoiled on storage and the type of spoilage depends on the composition, structure, types of microorganisms involved and the conditions of packaging and storage. The principal causes of spoilage in food are the growth of microorganisms, the action of naturally occurring enzymes in the food, chemical reaction and physical degradation and desiccation. The basic purpose of all food preservation is to prevent the above types of spoilage and make the food available at some future time or at distant locations.
Description
Keywords
Fish processing, microorganisms, packaging, storage
Citation
Proceedings on the Symposium on Quality Assurance in Seafood Processing 2000 ed by Gopalakrishna Iyer, T.S. et.al, 41-53