Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(9), 662-667
DOI: 10.12691/jfnr-7-9-7
Open AccessReview Article

A Review on Catering Technology and Use for Seafood

Nilgün Güneri1,

1Department of Fish Processing Technology, Fisheries Faculty, University of Sinop, Turkey

Pub. Date: September 24, 2019

Cite this paper:
Nilgün Güneri. A Review on Catering Technology and Use for Seafood. Journal of Food and Nutrition Research. 2019; 7(9):662-667. doi: 10.12691/jfnr-7-9-7


It is well-known fact that developing technology has contributed to life standards. As technology has made time valuable, the concept of time has been foregrounded in life, then which has highlighted economical use of time. Since people has tended to consume catering food the time spent for preparing food has gained importance in private and professional life. The most significant phases in catering are providing raw material and preventing microbiological contamination, physical and chemical decomposition while transforming raw materials into foods. The pre-conditions of these are personal hygiene and full application of freezing-cooling systems. The raw material which adaptation is the easiest to catering technology is seafood. As they have very easy preparation by eviscerating and filleting, technologies used for meat products (such as sausage and salami) can also be used for seafood.

seafood catering production technology packaging

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