Freezing Technology

1.1.1.2. Demand for low temperature preserved fish

In most of the processing methods such as salting, drying, canning etc., changes in the sensory characteristics take place. Most people like fish with characteristics as existing in freshly caught fish. Therefore, the principal problem encountered by fishing industry is to preserve fish in such a way that it does not lose its original sensory characteristics. Even for processing by other methods, initial preservation of fish is done by low temperature preservation technique such as icing. Hence low temperature preservation of fish has become increasingly popular in recent years.