%0 Journal Article
%T A Review on Catering Technology and Use for Seafood
%A Nilg¨šn G¨šneri
%J Journal of Food and Nutrition Research
%D 2019
%R 10.12691/jfnr-7-9-7
%X 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
%U http://www.sciepub.com/JFNR/abstract/11053