Preservation of dried Scomberomorus guttatus by radiation and heat

Dry fish has an extensive market in Bangladesh and become one of the stable food items of people and also a valuable source of foreign currency earnings for the country. Consumption of dry fish is increasing day by day with the rapid growth of population and steady increases in food industry. It is accepted by all income groups of the country and considered as one of the cheapest source of protein. But unfortunately large quantity of dried fish are spoiled each year due to lack of proper drying preservation and storage facilities particularly during the glut season. This book therefore provides the process of preservation of spotted Spanish mackerel (Scomberomorus guttatus) by the radiation (1kGy) and heat treatment (50oC) and thereby effects on bio-chemical composition quality or shelf-life and reconstitution properties are depicted. Moreover justifications of the consumer's acceptance about the mentioned techniques of preservation are illustrated. These findings would be helpful in the fish processing and preservation industries as well as professionals students or anyone else who are interested in this field.