Fish Products and Byproducts Technology

Unit 1 - Principles of Fish Preservation

Summary
Fish is rich source of good quality protein and health promoting polyunsaturated fatty acids. Due to low connective tissue, near neutral pH, highly unsaturated fatty acids, fish is more prone to bacterial, enzymatic and oxidative spoilage. In general thermal (low or high), non-thermal and combination of various preservative methods employed in fish preservation.