Chapter 11 - Safety considerations in fish roe products

About this item

Title

Chapter 11 - Safety considerations in fish roe products

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Over the last six decades, there has been a significant increase in demand for fish and fish products. Among these, fish roe has been one of the most sought-after culinary items traded globally, with it is value and perception are based on cultural factors and familiarity with fish roe products. Fish roe refers to the mature and immature ovaries of fish, as well as a range of aquatic animals such as shrimp, squid, sea urchins, and scallops. Although the shelf life of raw fish roe is quite lim...

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Format

Research paper

Research format

Scholarly text / Book item

Thesis level

Book Section

Date created

2022

Creator

Rahman, Afzal / Hussain, Md. Ashraf / Ahmmed, Mirja Kaizer / Bekhit, Alaa El-Din A.

URL

https://hdl.handle.net/10523/19850

Related subjects

Caviar / contaminants / HACCP / hazard control / hazards / pathogens

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