date:Nov 15, 2018
e been developed at the school of industrial fisheries after incorporating the extractives, such as chitosan and its derivatives, from crustacean shell wastes, and phenolic and flavonoid compounds from fruit peels (pomegranate and lemon peel waste).
The research found that a combination of these extracts were found to be giving excellent results in extending the shelf life of fresh fish under chilled conditions than the items applied separately states Sabu.
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