Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades.
Updating parameters chicken processing line model
The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating.
For thousands of years, China achieved this through the aquaculture of carp.
The Key Events framework, an understanding of the key individual biochemical steps from ingestion to infection, provides a structure for relating new knowledge on strain variability, mutations, and host susceptibility to the probability of illness.
Guidance for determination of the growth/no growth potential of a food has been issued by several regulatory authorities and the risk assessments indicate that prevention of growth remains a principle control element.
Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish.