Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4383610 | Aquatic Procedia | 2016 | 13 Pages |
Abstract
Health, nutrition and convenience are the major factors driving the global food industry. Fish products have attracted considerable attention as a source of protein, vitamins, minerals, fats and rank third among the food categories with fastest overall growth worldwide. As fish is highly perishable, proper processing and packaging helps in maintaining the quality of fish. Worldwide, an array of preservation techniques are followed, ranging from a simple chilled or ice storage to most recent and advanced high pressure and electromagnetic field application. Present article gives an insight into the recent advancements in the processing and packaging of fishery products.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Aquatic Science
Authors
Ravishankar Chandragiri Nagarajarao,