KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/71443
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | Ardhra, V. | en_US |
dc.contributor.author | Sivaraman, G. K. | en_US |
dc.contributor.author | Vishnuvinayagam, S. | en_US |
dc.contributor.author | Prasad, M.M. | en_US |
dc.date.accessioned | 2022-04-11T09:47:23Z | - |
dc.date.available | 2022-04-11T09:47:23Z | - |
dc.date.issued | 2021-08-26 | - |
dc.identifier.citation | Ardhra, V., Sivaraman, G. K., Visnuvinayagam, S. and Prasad, M.M. (2021) Role of natural antimicrobials as additives for food preservation and shelf-life extension of fish and fishery products, IntechOpen Limited, Regd in England & Wales, No.11086078, London | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/71443 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | IntechOpen Limited | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Spoilage | en_US |
dc.subject | Autolysis | en_US |
dc.subject | Putrefaction | en_US |
dc.subject | Shelf life | en_US |
dc.subject | Green consumerism | en_US |
dc.title | Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Book chapter | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Not Available | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Microbiology, Fermentation and Biotechnology Division | en_US |
dc.publication.sourceUrl | 10.5772/intechopen.99436 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Ardra V_Chapter.pdf | 442.57 kB | Adobe PDF | View/Open |
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