The Indian Journal of Nutrition and Dietetics

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Keeping Quality of Frozen Stored Pink Perch Mince


Affiliations
1 Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
     

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Minced fish meat represents a significant advance in effects aimed at improving utilisation of fish proteins and is an inexpensive source of quality proteins for food provided it can be incorporated into acceptable products.
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  • Keeping Quality of Frozen Stored Pink Perch Mince

Abstract Views: 194  |  PDF Views: 0

Authors

G. Vidya Sagar Reddy
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
L. N. Srikar
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
B. K. Chand
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
K. Ravikiran
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
Jiten Sharma
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
Jugal Kishore Verma
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
G. Sugumar
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India

Abstract


Minced fish meat represents a significant advance in effects aimed at improving utilisation of fish proteins and is an inexpensive source of quality proteins for food provided it can be incorporated into acceptable products.