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dc.contributor.authorHui, Gan Heng
dc.date.accessioned2023-12-20T08:11:06Z
dc.date.available2023-12-20T08:11:06Z
dc.date.issued2023-12
dc.identifier.urihttp://hdl.handle.net/20.500.12066/7428
dc.description.abstractFisheries and aquaculture are some of the key industries in the Southeast Asian region, not only supplying fish and fishery products to the local demand but also exporting worldwide to meet the growing demand for seafood. However, the perishable nature of seafood poses challenges in maintaining its quality and safety. Hence, there is a need to develop good handling practices and reputable technologies that would mitigate the high microbiological risk while retaining the high nutritional content. Rapid deterioration of quality due to irreversible processes such as microbiological metabolism, oxidative reactions, and enzymatic activity take place soon after the capture and/or harvest of seafood. From catch to consumer, good handling practices and processing technologies are crucial to safeguard the freshness and safety of seafood products by extending shelf life as well as maintaining nutritional quality and economic value.en
dc.language.isoenen
dc.publisherSecretariat, Southeast Asian Fisheries Development Centeren
dc.titleRevolutionizing seafood safety and sustainability: Ensuring safe seas to platesen
dc.typemagazineArticleen
dc.citation.volume21en
dc.citation.issue2en
dc.citation.spage2en
dc.citation.epage7en
dc.citation.journalTitleFish for the Peopleen
dc.subject.asfaseafoodsen
dc.subject.asfaseafood safetyen
dc.subject.asfasustainabilityen
dc.subject.asfafishery productsen
dc.subject.asfafisheriesen
dc.subject.asfaaquacultureen
dc.subject.asfaprocessing fishery productsen
local.subjectfishery productsen
local.subjectfood safetyen
local.subjecthigh-pressure processingen
local.subjectnon-thermal processingen
local.subjectshelf-life extensionen


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