K. Rathnakumar ¹, C. V. Raju ¹

Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008, IN

Abstract

Alterations in fish muscle proteins and their physicochemical properties take place as a result of freezing and frozen storage. Freezing, one of the best methods to preserve fish, has been used to preserve seer fish both on shore and on board fishing vessels. However, deterioration gives rise to non-desirable alterations in fish muscle, especially when stored at higher freezing temperatures and long periods.

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M. R. Aruna Kumar ¹, C. V. Raju ¹, A. T. Ramachandra Naik ¹, T. M. Rudra Setty ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, Karnataka, IN

Abstract

Preservative effect of salt coupled with the acidity of vinegar or other edible organic acids appear to be the important principle of preservation in pickling. In developing countries like India 'pickling' is an ideal low cost technology requiring minimum investment and hence can be applied on a small industrial scale. Information on certain chemicals, microbiological and organoleptic aspects of the pickles are lacking.

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C. V. Raju ¹, A. T. Ramachandra Naik ¹, T. J. Ramesha ¹

Affiliations
1 College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002, IN

Abstract

Fish and fishery products are highly perishable because of their intrinsic nature. In India lot of work has been done to utilise inexpensive varieties of fishes for the development of different types of products from minced meat. Minced fish represents a significant advance in efforts aimed at improving utilisation of fish protein for human food.

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