K. Rathnakumar ¹, A. Jeyakumari ¹, S. Muthukumar ¹

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

Abstract

Aquaculture has made enormous progress in India. India which ranks second in the world Inland fish production is on the threshold of a blue revolution as a consequence of steady growth of fishery sector during last several years.

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K. Rathnakumar ¹, J. Maria Magthalen ¹, A. Jeyakumari ¹

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

Abstract

The demand for better quality processed food is ever increasing. This ied to the development of a food preservation industry aiming to supply food that is sterile, nutritious and economical. Thermal sterilization of food is the most significant and one of the most effective means of preserving our food supply.

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K. Rathnakumar ¹, S. Ananthi ¹, A. Jeyakumari ¹

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

Abstract

The annual marine fish production in India is increased from 2.83 million tonnes in 1998-1999 to 612641 tonnes in 2006-2007. Apart from the increase in the production of commercially important fishes, there has been considerable increase in the by catch also. The low value by catch landed along the Indian coast was contributed mainly by juvenile sciaenid, silver bellies, thread fin bream etc.

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K. Rathnakumar ¹, S. Sangeetha ¹, G. Indra Jasmine ¹, P. Velayutham ¹

Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, IN

Abstract

Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.

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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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S. Antony Alexander ¹, K. Rathnakumar ¹, T. J. Ramesha ¹, A. T. Ramachandra Naik ¹

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

Abstract

In India preservation by smoking is not a new method but has been traditionally practised for many years with the production of hard dried smoked sticks of tuna called 'Masmin' in laccadives. The food habits of the Indian population greatly vary and it is difficult to classify. But in the recent years, awareness on high protein-low calorie concept to prevent, cholesterol problems convinced the people to go for more fishery products. Efforts have been made by the Indian scientists to explore the possibilities of preparing a good quality, safe and acceptable food product with a long shelf life from different varieties of fishes.

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