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SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH
Journal of Food Quality ( IF 3.3 ) Pub Date : 1988-07-01 , DOI: 10.1111/j.1745-4557.1988.tb00872.x Alberto Pedrosa-Menabrito 1 , Joe M Regenstein 1
Journal of Food Quality ( IF 3.3 ) Pub Date : 1988-07-01 , DOI: 10.1111/j.1745-4557.1988.tb00872.x Alberto Pedrosa-Menabrito 1 , Joe M Regenstein 1
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In 1982 the world fish catch was 75 million tons live weight. About 70% (52 million tons) was used directly for human food (30% of which was consumed fresh). The catch provided 14% of the world's need for animal protein, 4-5% of the total protein requirements, but less than 1 % of the nutritional energy needs (Whittle 1984). Fish is a good source of minerals such as calcium, phosphorous and iron, trace elements like iodine (in marine species), as well as vitamins. The high content of polyunsaturated fatty acids contributes significantly to the essential fatty acid requirements and, in addition, probably helps lower cholesterol levels. Thus, fish is important in the diet of the developing world. Within developing countries there is a recognizable trend for the poor to spend proportionally more of their household expenditure for animal protein on fish rather thmon other meat products (James 1984). By the year 2000 when the anticipated world population will be 6.1 billion people of which 90% will be living in developing countries, about 104 million tons of fish will be needed world-wide to meet the demand. There are three major ways to possibly meet this demand:
更新日期：1988-07-01
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