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Chowdhury, S.
- Effect of Neutralized Cell-Free Supernatant (NCFS) of Lactobacillus Brevis FPTLB3 in Staphylococcus aureus Inoculated Hilsa Fillets
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1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata-700 094, IN
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata-700 094, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 310-316Abstract
Food-borne pathogenic bacteria may contaminate fish during rearing, harvesting and processing practices'. Up to 40 per cent of humans carry S. aureus in their nose as a part of the normai microflora. The first link between Staphylococcus aureus and food poisoning has been ascribed to an outbreak associated with eating cheese, while the first recognized meat-related outbreak, involving a fatality, was reported in 1894.
- Storage Study of Fish Sausage Prepared from Marine Cat Fish {Aurius Sp) at -7°c
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1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, IN
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Chakgaria, Kolkata- 700 094, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 5 (2011), Pagination: 214-221Abstract
Fish is a top-of-the-line nutrient-dense food. Fish and fish products offer an identicai source of omega-3 LCPs (iong-chain polyunsaturated fatty acids). LCPs are key building blocks in the brain. Decosahexaenoic acid (DMA) and elcosapentaenoic acid (EPA) are important structural components of brain cell membranes.- Comparative Evaluation of Precooking Methods for Canning of Catla (Catla catla)
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Authors
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1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094, IN
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 46, No 7 (2009), Pagination: 290-297Abstract
Fish food products are mainly prepared from marine fish and shellfish even though in a few countries of Asia and Africa, fresh water fishes are also utilized for the purpose. Fish can be preserved by many methods but canned foods can be stored at room temperature for long periods. These are cooked foods and hence instantly available for consumption with little or no further preparation for the table.- Quality Changes in Fish Cakes Prepared from Washed Silver Carp Mince under Frozen Storage (-20°C)
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Authors
Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 094, IN
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 094, IN