Microbial Spoilage of Fish and Control Measures - Couverture souple

Saranraj, J.P; Sivasakthivelan, P.

 
9783659860850: Microbial Spoilage of Fish and Control Measures
Couverture souple
ISBN 10 : 3659860859 ISBN 13 : 9783659860850
Editeur : LAP LAMBERT Academic Publishing, 2016

Synopsis

Fish is a non-tetrapod chordate, i.e., an animal with a backbone that has gills throughout its life and has limbs in the shape of fins. This is an important source of food for mankind throughout the world and is a very important source of animal protein. The important constituents of fish are water, protein, lipid, ash, vitamins, minerals & carbohydrate. Protein fraction is the 50 - 95% of the total solids of the muscle tissue and is composed of sarcoplasmic, myofibrillar and stroma proteins. Soon after death, fish begins to spoil by various factors and microorganisms. In the healthy live fish, all the complex biochemical reactions are balanced and the fish flesh is sterile. Various factors are responsible for fish spoilage. The quality of capture is important at determining the rate of spoilage. Notably are the fish health status, the presence of parasites, bruises and wounds on the skin and the mode by which the fish was captured. The caught fish quality depends on the handling and preservation, the fish received from the hands of the fishers after capture. The handling and the preservation practice after capture affects the degree of spoilage of the fish.

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Présentation de l'éditeur

Fish is a non-tetrapod chordate, i.e., an animal with a backbone that has gills throughout its life and has limbs in the shape of fins. This is an important source of food for mankind throughout the world and is a very important source of animal protein. The important constituents of fish are water, protein, lipid, ash, vitamins, minerals & carbohydrate. Protein fraction is the 50 - 95% of the total solids of the muscle tissue and is composed of sarcoplasmic, myofibrillar and stroma proteins. Soon after death, fish begins to spoil by various factors and microorganisms. In the healthy live fish, all the complex biochemical reactions are balanced and the fish flesh is sterile. Various factors are responsible for fish spoilage. The quality of capture is important at determining the rate of spoilage. Notably are the fish health status, the presence of parasites, bruises and wounds on the skin and the mode by which the fish was captured. The caught fish quality depends on the handling and preservation, the fish received from the hands of the fishers after capture. The handling and the preservation practice after capture affects the degree of spoilage of the fish.

Biographie de l'auteur

Dr.J.P.Saranraj is an Assistant Professor (Microbiology) in Sacred Heart College, Tirupattur, Tamil Nadu, India. He published 90 papers in an International journals with 470 citations, 15 papers in National journals, 16 International books and 2 Book International chapters. He is an Editorial Board member and Reviewer in 50 International Journals.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2016
Langue
anglais
ISBN 10 
3659860859
ISBN 13 
9783659860850
Reliure
Broché
Nombre de pages
124
Coordonnées du fabricant
non disponible
Personne responsable
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