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Fishes are excellent sources of high quality protein and low in fat. Fish proteins are also rich in lysine and threonine thus effectively supplementing source of energy for human beings. Fish though high in its nutritional source alongside has sometimes disadvantages that include contamination and spoilage at various stages of handling and processing. Fishes processed by different types of preservative methods like icing, salting and smoking etc., but in these methods due to some reasons quality is deterioration and the spoilage of fish takes place it directly effect on the human health. In this context, it is necessary to check the quality of differently processed fish by using hurdle technology. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as \"hurdles\" the pathogen has to overcome if it is to remain active in different types of processed food. In the present study observe the microbiological and biochemical status of different types of processed fish Lates calcarifer with the hurdle technology.
[V. Panchakshari, P. V. Krishna, K. Madhusudhana Rao and K. Prabhavathi (2015); Microbiological and biochemical observations of Lates calcarifer in different types of processing with Hurdle technology Int. J. of Adv. Res. 3 (4). 0] (ISSN 2320-5407). www.journalijar.com
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