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Subject: Industrial Fisheries Technology × End date: 2007 × Start date: 2007 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    UTILIZATION OF FRESHWATER FISH FOR PRODUCT DEVELOPMENT
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) NONGTHONGBAM SURESHCHANDRA SINGH, B. F. Sc
    Fishery is one of the most important areas which provide good quality food, promote health, and generate income to human being. It is an integrated activity directed towards food production and change in the availability of the resources affect catching, processing and marketing. During the last two to three decades, considerable progress and changes have taken place in the production of fish in India, but most of the attention has been focused virtually on production of fish and less on the associated utilization aspects. Out of the total fish production in India about 90% is being utilized for human consumption in various forms (fresh fish 70%, curing 12%, freezing 8%) while a large quantity of fish is lost through improper handling and processing (Gopakumar, 2005). Post harvest aspects of fish can enable more fish to be brought to the table as food for human consumption, through improved handling practices.
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    ThesisItemOpen Access
    UTILIZATION OF FILLETING WASTE OF FISH FREEZING INDUSTRY FOR THE PREPARATION OF VALUE ADDED PRODUCTS
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) MANJUNATHA REDDY, A., B.F.Sc.
    Fish in general is considered as important from the nutritional point of view (James, 1984 and Kent, 1987). It provides about 16% of the worldâ s need for animal protein and 4- 5% of the total protein requirement (Whittle, 1984). The protein content of most of species is in the range of 16-20%. Fish proteins possess high biological value. The cereals such as wheat and rice are poor sources of proteins both qualitatively and quantitatively and deficient in the essential amino acid. Lysine. Therefore inclusion of small quantities of fish in the diet will improve the nutritional value of the cereal diet considerably. Fish also supplies a good source of vitamins, minerals and relatively low calories (Sikorski, 1990). In addition certain species of sea foods are excellent source of omega-3 poly unsaturated fatty acids which have therapeutic value (Kinsella, 1987).
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    ThesisItemOpen Access
    EFFECT OF CERTAIN SALTS ON THE PROPERTIES OF PROTEIN FROM A FEW SELECTED FISH SPECIES WITH SPECIAL REFFERENCE TO SETTING ABILITY
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) PRASHANTHA.P., B.F.Sc
    The demand for fish and fishery products is increasing all over the world because of its high nutritional quality. Nevertheless, the demand has not kept pace with the supply resulting in a wide gap between demand and supply. High perishability of fish coupled with almost stagnant fishery catches from marine sector has led to the development of newer technology to minimize post harvest loss and innovative product development. The utilization of low economic value fishes including fresh water fishes for ready to eat products like fish sausage, fish cake, fish balls and seafood analogs are gaining importance in recent times.
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    ThesisItemOpen Access
    STUDIES ON USE OF TIN- FREE- STEEL CAN FOR CANNING OF RIBBON FISH {Trichiurus lepturus)
    (Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) CHANDRA M.V., B. F. Sc
    Marine foods are known to provide important constituents for the human diet, such as proteins, lipids, vitamins, minerals like I, Ca, Cu, Zn, and Fe.