Author(s): More Aditi and Likhar Varsha

Abstract: Fish is one of the protein foods that needs careful handling. This is because fish spoils easily after capture due to the high tropical temperature which accelerates the activities of bacteria, enzymes and chemical oxidation of fat in the fish. To avoid this processing of fish need to be carried immediately after its catch. The purpose of processing and preserving fish is to get fish to an ultimate consumer in good, usable condition.Value addition is the most talked about word in the industry, particularly in fish processing industry, mainly because of the increased opportunities, the activity presents for earning foreign exchange. Besides, value addition is one of the possible approaches to raise the profitability of fish processing industry, which now lays greater emphasis on quality assurance. A large number of value added and diversified fish products both for export and internal market based on shrimp, lobster, squid, Cuttle-fish, bivalves, farmed fish and minced meat from low priced fish have been identified and discussed in the review. A basic description of a few of the value added fish and fishery products has been discussed. Other than fish products several fish by-products are also discussed. Some material of fish and shrimp are discarded during preservation and processing of it. Similarly some trash and distasteful fishes are unsuitable for human consumption. These waste material and above fishes become an important source to produce fish by-products, which in turn are used to produce different useful fish by-products. Furthermore, processing and marketing of these products and by-products is important to increase its export. Also fishery products are essential component in dietary composition, therefore it’s processing and marketing is important.

Pages: 74-77  |  4316 Views  1690 Downloads

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