Simple interventions to preserve quality of iced fish and minimize post-harvest losses
Simple interventions to preserve quality of iced fish and minimize post-harvest losses
Date
2010
Authors
Khasim, D.I.
Rao, B.M.
Chattopadhyay, A.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Fish is highly perishable material and it undergoes bacterial,
enzymatic and biochemical decomposition after death. The quality of fish
or prawn reaching the consumer or the processing factories will greatly
depend on how the fish is handled after the catch; how it is preserved
and transported before it reaches the user. Since 50-70% of the total
landing of fish is consumed as fresh, it is absolutely important that efficient
and hygienic practices are employed, so as to ensure that fish reaches
the consumer in very fresh condition. In ambient conditions, the fish
becomes unfit for human consumption in about 8 to 12 h after they are
taken out of water. Hence, it is imperative to cool them down with crushed
ice as early as possible after they are caught, in order to retain their
freshness for the maximum length of time.
Description
Keywords
Iced fish, processing factories, sea food products, post-harvest fish, traditional fishing boats, rohu
Citation
Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 490-496