Seafood Processing in 21st Century: Different Technologies Making Our Food Safer, Healthier and More Sustainable
Kodappully Akshara P.*
Dept. of Fish Processing Technology, College of Fisheries Science, Kamdhenu University, Veraval, Gujarat (362 265), India
Jitesh B. Solanki
Dept. of Fish Processing Technology, College of Fisheries Science, Kamdhenu University, Veraval, Gujarat (362 265), India
DOI: NIL
Keywords: Innovative techniques, Preservation, Seafood, Sustainable
Abstract
Seafood is a nutritious food that is often processed to extend its shelf life and create new products. Common processing methods include drying, curing, smoking and canning. Newer techniques like Ozone treatment, Freeze-drying, High-pressure processing and Pulsed light technology are also gaining popularity. These innovative techniques offer sustainable and effective ways to preserve seafood and meet modern food safety standards.
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Reference
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