Conservation of energy in fish drying
Conservation of energy in fish drying
Date
2010
Authors
Joshi, P.N.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
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.
Description
Keywords
Conservation, fish drying, chemical oxidation
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 480-489