Microbial safety of fish and fishery products In: Winter School on Vistas in Marine Biotechnology 5th to 26th October 2010

Chakraborty, Rekha D (2010) Microbial safety of fish and fishery products In: Winter School on Vistas in Marine Biotechnology 5th to 26th October 2010. [Teaching Resource]

Text Vistas in Marine Biotechnology_2010_Chp 39.pdf Download (40kB)

Abstract

Fish is a highly perishable commodity. Spoilage of fish begins as soon as the fish dies. In tropical conditions, fish spoils quite rapidly, within a few hours of landing, if not preserved properly. The spoilage rate of fish can be reduced by good handling practices and effective temperature control from the very beginning. In raw fish, spoilage takes place mainly due to three reasons viz., (1) enzymatic action, (2) chemical spoilage, and (3) microbial spoilage. Among these three the microbial spoilage is very important and described in detail.

Item Type:	Teaching Resource
Uncontrolled Keywords:	Fish; fisheries
Subjects:	Fish Biotechnology Fish and Fisheries Fish and Fisheries > Fish Toxicology
Divisions:	CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division Subject Area > CMFRI > CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division Subject Area > CMFRI-Kochi > Marine Biotechnology, Fish Nutrition and Health Division
Depositing User:	Arun Surendran
Date Deposited:	09 Feb 2023 11:39
Last Modified:	09 Feb 2023 11:39
URI:	http://eprints.cmfri.org.in/id/eprint/16712

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