ICAR Research Data Repository for Knowledge Management
Microbial safety of fish and fishery products In: Winter School on Vistas in Marine Biotechnology 5th to 26th October 2010
CMFRI Repository
View Archive Info| Field | Value | |
| Relation |
http://eprints.cmfri.org.in/16712/
http://eprints.cmfri.org.in/16686/ |
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| Title |
Microbial safety of fish and fishery products In: Winter School on Vistas in Marine Biotechnology 5th to 26th October 2010
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| Creator |
Chakraborty, Rekha D
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| Subject |
Fish Biotechnology
Fish and Fisheries Fish Toxicology |
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| Description |
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. |
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| Publisher |
ICAR- Central Marine Fisheries Research Institute
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| Date |
2010
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| Type |
Teaching Resource
NonPeerReviewed |
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| Format |
text
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| Language |
en
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| Identifier |
http://eprints.cmfri.org.in/16712/1/Vistas%20in%20Marine%20Biotechnology_2010_Chp%2039.pdf
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] |
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