Iyer, T S G (1998) Hygiene in fish processing. In: Kadalekum Kanivukal (Bounties of the Sea). Ravindran, K and Srinath, Krishna and Kunjipalu, K K and Sasikumar, V,(eds.) CIFT, Cochin, pp. 124-126.
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The importance of hygiene in processing of fish is significant. Lot of care is needed in fish processing particularly during the time between fishing and processing of fish, because the quality of the product depends on the care taken during processing. To retain the colour and taste of fish products, we have to process the fish immediately after the catch. But it is not always practical. In such cases, it is essential to minimise the storage time of raw fish as far as possible. Micro-organisms play an important role in fish spoilage. In addition to this, enzymes and chemicals present in the fish body also contribute to fish spoilage. We have to control the action of bacteria and enzjmies in order to keep the fish in fresh condition. It must be remembered that the quality of the spoiled fish cannot be improved in any way.
|Item Type:||Book Section|
|Uncontrolled Keywords:||Hygiene; fish processing|
|Subjects:||Fishery Technology > Processing Technology|
|Deposited By:||Geetha P Mrs|
|Deposited On:||24 Sep 2010 11:05|
|Last Modified:||24 Sep 2010 11:05|
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