Simple interventions to preserve quality of iced fish and minimize post-harvest losses

dc.contributor.authorKhasim, D.I.
dc.contributor.authorRao, B.M.
dc.contributor.authorChattopadhyay, A.K.
dc.date.accessioned2014-02-22T07:08:09Z
dc.date.available2014-02-22T07:08:09Z
dc.date.issued2010
dc.description.abstractFish 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.en_US
dc.identifier.citationProceedings 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 490-496en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1591
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectIced fishen_US
dc.subjectprocessing factoriesen_US
dc.subjectsea food productsen_US
dc.subjectpost-harvest fishen_US
dc.subjecttraditional fishing boatsen_US
dc.subjectrohuen_US
dc.titleSimple interventions to preserve quality of iced fish and minimize post-harvest lossesen_US
dc.typeArticleen_US
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