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Light, N., and Walker, A., Cook-chill catering: technology and management, Springer Science & Business Media, 1990, ISBN: 1-85166-437-8.

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Article

A Review on Catering Technology and Use for Seafood

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


Journal of Food and Nutrition Research. 2019, Vol. 7 No. 9, 662-667
DOI: 10.12691/jfnr-7-9-7
Copyright © 2019 Science and Education Publishing

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.

Correspondence to: Nilgün  Güneri, Department of Fish Processing Technology, Fisheries Faculty, University of Sinop, Turkey. Email: nilguneri1@hotmail.com

Abstract

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.

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