A Review on Catering Technology and Use for Seafood

Nilgün Güneri^1,

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

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

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.

Keywords:
seafood catering production technology packaging

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Varlık, C., Erkan, N., Özden, Ö., Mol, S. and Baygar, T., Catering technology. (Editors: S. Mol, C. Varlık). Fish Processing Technology. Istanbul University Faculty of Fisheries Publications, 2011, 2: 389-405.
[2]	Pala, M., and Karakuş, M., New Trends in the Development of Food Industry Perspective, Bursa, 1991, 2: 1-3.
[3]	Oğuzhan, P., and Yangılar, F., Place and Importance of Fisheries in Catering Technology, Erzincan University Journal of the Institute of Science and Technology, 2014,7(1): 65-76.
[4]	Pala, M., and Saygı, Y. B., Catering applications; quality, risk and future perspective, Food/The Journal of Food, 1987, 12(1).
[5]	Anonymous, 2019, What is the catering, Retrieved on April 09, 2019 from Aş-san [Online]. Available: http://www.as-san.com/tr/kurumsal/catering-nedir.
[6]	Shiring, S. B., Jardine, R. W. and Mills, R. J., Introduction to Catering: Ingredients for Success, Cengage Learning. 2001, ISBN:0-7668-1660-5.
[7]	Light, N., and Walker, A., Cook-chill catering: technology and management, Springer Science & Business Media, 1990, ISBN: 1-85166-437-8.
[8]	Lorenz, S.M., Fertig-Gerichte. Mikrobiologische Aspekte, Deutsche Lebensmittel-Rundschau, 1975, 71(1): 13-19.
[9]	Damarlı, E., Food production technologies and their importance for our country, Nutrition-food technology and cold technology research departments, TÜBİTAK Marmara Scientific and Industrial Research Institute, 1986, Volume 2, Pub. No: 112.
[10]	Anonymous a, Cook-Freeze Food, THETA, Tourism Hospitality and Sport Education and Training Authority, Learner Guide, Sandton. 2003.
[11]	Anonymous b, Cook-Chill Food, THETA, Tourism Hospitality and Sport Education and Training Authority, Learner Guide, Sandton. 2003.
[12]	Davenport, J. K., Food hygiene in the catering and retail trades, HK Lewis & Company, Chapter 9, 1982.
[13]	Leistner, L., Microbiology of ready-to-serve foods, In how ready are ready-to-serve foods, Karger Publishers, 1978, 260-272.
[14]	Reichert, J. E., Factors influencing the quality of sterilized ready-to-serve foods, In how ready are ready-to-serve foods, Karger Publishers, 1977, 77-89.
[15]	Anonymous, Food technology sensory testing techniques, Ministry of National Education, (MEB:Milli Eğitim Bakanlığı), Ankara, 2012.
[16]	Meyer, R. S., Eleven stages of successful new product development, Food Technology, 1984, 71-78.
[17]	Üçüncü, M., Food Packaging Technology, Packaging Industry Association, İstanbul, 2011, 496-632.
[18]	Pala, M., Saygı, Y.B. and Arısoy, B., Sterilization of ready meals in heat resistant multi-layer packaging, Food Industry, 1990, 16: 15-23.
[19]	Paulus, K., Ready-to-serve foods: definitions, applications, quality requirements,In how ready are ready-to-serve foods, International Symposium Summaries, 1977, 1-6.
[20]	Terrell, M. E., Professional food preparation (No. Ed. 2), John Wiley and Sons, Inc. New York, 1971.
[21]	Tulsner, M., Fischverarbeitung Rohstoffeigenschaften von Fisch und Grundlagen der Verarbeitungsprozesse. Behr’s Verlag, 1994, 282-286.