Fish are popularly known for their enrichment with proteins and it is consumed by a large population throughout the world. According to the survey conducted and reports published by FAO in 2016, world fish production utilized for direct human consumption is 87 percent or 146 million tonnes in 2016, up from 85 percent or 136 million tonnes in 2014.
The amount of protein in fish muscle is usually somewhere between 15 and 20 percent, but values lower than 15 percent or as high as 28 percent are observed in some species (FAO, 2016). However, fish also have other nutritional components like water (66-81%), fat (0.2-25%), carbohydrate (0.5-2%), ash (1.2-1.5%), vitamins (A, D, E and K), minerals [sodium (72 mg/100g), potassium (278 mg/100g), calcium (79 mg/100g), magnesium (38 mg/100g), phosphorous (190 mg/100g) in average levels]. The large variation in the nutritional status is due to different factors like species, type, rearing environment etc.
The importance of fresh-hygiene fish, meat and other meat products in the supermarkets or grocery stores of most of the developed/developing countries have increased continuously during the last decade. Fresh fish and chopped meat represent a rapidly growing area of the processing food industries. A majority of the customers throughout the world are ready to pay the desired price for the quality products which are known for their freshness, convenient, nutritious, and hygiene in nature. The main reason is due to modernization of the lifestyle, changes in the consumer preferences towards ready to cook/ eat/drink products. This growing demand for the fresh food products has stimulated the research on searching/developing the new techniques to govern the management practices followed in order to extend the freshness of cut/uncut food products by maintaining the quality attributes.
Bu hikaye Business Of Agriculture dergisinin November - December 2018 sayısından alınmıştır.
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Bu hikaye Business Of Agriculture dergisinin November - December 2018 sayısından alınmıştır.
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