| 4. Post Harvest Science and Technology |
| 4a. Utilization, preservation and processing |
| Post harvest degradation of aquatic organisms is much faster than in comparison to other animal sources. Therefore, development and implementation of quality assessments from the chemical, physical and microbiological viewpoints are very important. In this sub-session, diverse aspects of changes during storage, processing and cooking and other post harvest treatments will be discussed. Illustration of the successful use of postharvest technology will be also explored using traditional and indigenous foods such as the fish gel surimi. |
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