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Madathil, Deepa D.
- Development of Fried Masala Shrimp (Solenocera crassicornis) and its Economic Analysis
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Authors
Affiliations
1 Department of Fish Processing Technology, College of Fisheries Science, Junagadh Agricultural University, Veraval (Gujarat), IN
1 Department of Fish Processing Technology, College of Fisheries Science, Junagadh Agricultural University, Veraval (Gujarat), IN
Source
The Asian Journal of Animal Science, Vol 12, No 2 (2017), Pagination: 146-148Abstract
Large quantities of tiny shrimps are discarded at sea because it is uneconomic to preserve and bring them ashore for marketing. But it offers an opportunity to add value and make this precious resource a valuable product of high acceptability in the market. Red tiny (Solenocera crassicornis) is one of such important fishery resource in Veraval coast which require attention. It is highly rich in protein, fat and minerals. Attempt was made to use this nutritional material for developing ready to eat fried masala shrimp as snack foods. Recipe and ingredients were standardized. Composition and economic value of the product were analyzed.Keywords
Solenocera crassicornis, Masala Fry Shrimp, Economic Evaluation.
References
- AOAC (2000). Official methods of analysis (15thEd.), Association of Official Analytical Chemists. Washington, D.C., U.S.A.
- Balachandran, K.K. (2001). Post-harvest technology of fish and fish products. Daya Publishing House. pp. 14-20.
- Devadasan, K. (2003). Value added fish and fishery products. Fishing Chimes., 23 (1): 131-136.
- Venugopal, V., Shahidi, F. and Lee, Tung Ching (1995). Value added products from underutilized fish species, Critic. Rev. Food Sci.& Nutr., 35 (5):431-453.
- USDA (2013).United States department of agriculture. Corn production.http://www.indexmundi.com/agriculture/?commodity=corn>accessed 02/may/2014.
- Preparation of Dried Gold Spotted Anchovy (Coilia dussumieri)
Abstract Views :247 |
PDF Views:0
Authors
Affiliations
1 Department of Fish Processing Technology, College of Fisheries Science, Junagadh Agricultural University, Veraval (Gujarat), IN
1 Department of Fish Processing Technology, College of Fisheries Science, Junagadh Agricultural University, Veraval (Gujarat), IN
Source
The Asian Journal of Animal Science, Vol 12, No 2 (2017), Pagination: 154-157Abstract
A method of drying gold spotted anchovy (Coilia dussumieri) was develpoed. The physical characteristics and proximate composition of fresh fish and dried fish has been studied. The environmental parameters during the drying of fish was also been evaluated. It is highly rich in protein, which is very important for human consumption. Good market demand of packaging of dried gold spotted anchovy as compared to local dried product available in market.Keywords
Coilia dussumieri, Gold Spotted Anchovy, Drying.References
- AOAC (2000). Official methods of analysis (15thEd.), Association of Official Analytical Chemists. Washington, D.C., U.S.A.
- CMFRI (2012). Annual Report 2011-12. Central Marine Fisheries Research Institute, Cochin, 186 pp.
- FAO (1995). Yearbook of fishery statistics, Rome, FAO. 80: 316.
- Kathirvelpandian, A. (2013). Population genetic analysis of golden anchovy Coilia dussumieri (valenciennes, 1848) along the Indian coast using molecular markers. Ph.D. Thesis, Central Institute of Fisheries Education, Mumbai, M.S. (INDIA).
- Venugopal, V., Shahidi, F. and Lee, T.C. (1995). Value added products from underutilized fish species.Critic. Rev. Food ci. & Nutr., 35 (5) : 431-453.
- Bailly, N. (2008). Coilia dussumieri Valenciennes, 1848. In: Froese, R. and D. Pauly. Editors. (2017). Fish Base. Accessed through: World Register of Marine Species at http://www.marinespecies.org/aphia.php?p=taxdetails&id=219979 on 2018-01-09.