An Approach to Edible and Biodegradable Protein Coating on Frozen Fish | A Concept of Natural and Eco-friendly Protection for Frozen Seafood

Girija Phadke (u. a.)

ISBN 10: 3659935018 / ISBN 13: 9783659935015

Published by LAP LAMBERT Academic Publishing, 2016

About this Item

An Approach to Edible and Biodegradable Protein Coating on Frozen Fish | A Concept of Natural and Eco-friendly Protection for Frozen Seafood | Girija Phadke (u. a.) | Taschenbuch | 124 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659935015 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Seller Inventory # 103362428

Bibliographic Details

• Title: An Approach to Edible and Biodegradable Protein Coating on Frozen Fish | A Concept of Natural and Eco-friendly Protection for Frozen Seafood
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2016
• Language: English
• ISBN 10: 3659935018
• ISBN 13: 9783659935015
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 9D millimeters 220 millimeters width by 150 millimeters height by 9 millimeters depth
• Weight: 203 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

OUR OCEANS ARE TURNING INTO PLASTIC...!! Due to non-biodegradable nature of the packaging material, it is creating big threat to the environment. Edible and biodegradable coating for seafood is the solution to these environment associated problems. Edible coatings are any type of material used for enrobing seafood in order to extend the shelf life of the seafood which may be eaten with the seafood or can be removed before eating. Edible and biodegradable coatings can also be used for enhancement of seafood quality. Sensorial properties of fish may be improved with application of such coatings. These coatings on seafood retard migration of moisture which lead to reduction in drip loss in frozen seafood which in turn would be economically beneficial. It can be used as a carrier agent for food additives. These coatings also retard loss of seafood flavours. It is possible to extend shelf life of seafood due to reduced rancidity and spoilage with such edible and biodegradable coatings even from low cost fish. Further, it is possible to inhibit microbial and fungal growth as well to improve colour. It can form partial alternative for reducing environmental pollution.

About the Author

First Author Dr. Girija Phadke, PhD (DST-Inspire Fellow) in Fish Proc. Tech. from Fisheries College, M'lore. She is Gold medalist in BFSc, MFSc, Chancellors Award Winner and PhD topper having >50 research/popular articles. Co-author Dr. Asif Pagarkar, PhD from IIT is currently Asso. Research Officer, MBRS, BSKKV with >100 research/popular articles.