T. Mahesh ¹, T. M. R. Setty ¹, T. S. Shetty ¹, C. N. Ravishankar ¹

Affiliations
1 Department of Fish Processing Technology, College of Fisheries, Hoige Bazar, Mangalore - 575 001, Karnataka, IN

Abstract

The technology, that helps in better utilization and storage of fish, is found in the production offish protein concentrates (FPC). This technology consists of removing water from fish meat and concentrating the protein. These products lack functional properties including rehydration ability, which makes it difficult to process them with other foods. Although a method for production of FPC has been developed, it has not yet been possible to market it successfully.

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M. D. Yaligar ¹, G. G. Hiremath ², K. V. Basavakumar ², T. S. Shetty ²

Affiliations
1 Sub-Regional Centre (PF), 'Rosanna' First Floor, High Church Road, Karwar - 581 301, Karnataka, IN
2 Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002, IN

Abstract

Shrimps form a major fishery item frozen for trade which constitutes about 10 to 18 percent of total marine landings of India, and accounts for almost 70 to 80 percent of the foreign exchange earned by the exports of marine products. The decline in prawn catches and dwindling prices in the international market affected this industry which was mainly dependent on prawn. To increase the foreign earnings.

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