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ThesisItem Open Access UTILIZATION OF LOW PRICED FISH FOR THE PREPARATION OF NOODLES(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2006) KUMARI J YOU, B.F.ScHunger and malnutrition remain the most devastating problems facing the worldรข s poor. The nutritional status of a population is one of the factors that significantly affect its health and productivity and consequently the economic development of the community. The fisheries plays an essential part in feeding humanity and make important contribution to food security in supplying nutritious and easily digestible food. In this direction efforts to utilize a deep sea fish species namely Epinephelus diacanthus in the form of mince for the preparation of noodles were attempted.ThesisItem Open Access UTILIZATION OF FRESHWATER FISH FOR PRODUCT DEVELOPMENT(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2007) NONGTHONGBAM SURESHCHANDRA SINGH, B. F. ScFishery 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.ThesisItem Open 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 worldรข 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).ThesisItem Open Access STUDIES ON THERMAL PROCESSING OF TUNA - A COMPARATIVE STUDY IN CONVENTIONAL TIN CAN AND TIN-FREE STEEL CANS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) MAHESWARA K. J., B.F.Sc.Ready to eat food products are pre-processed foods, which are normally packed and served or consumed when required. As the exact time of consumption of ready-to-eat food is unpredictable, they should be properly packed in containers, which can retain its sensory and nutritive value as well as protect it from the attack of microbes and insects. Consumption of seafood has increased over the last decade, without a concomitant increase in reported illness. This increased consumption trend is expected to continue both for prepared and for fresh or frozen varieties. Fish consumption in India has increased with an increase in refrigeration and preservation facilities.ThesisItem Open Access QUALITY EVALUATION OF ICE STORED FRESHWATER FISH AND ITS SUITABILITY FOR MINCE BASED PRODUCTS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2010) NARESH KUMAR METHA, B. F. Sc.The demand for fish is increasing world over due to its high nutritive value. However, it has become increasingly difficult to meet the demand due to short supply. Though, the world production of fish has increased from 77.45 mt in 1983 to 140.39 mt in 2007, this increased supply is not sufficient to meet the demand. Nearly 64% of the total production is obtained by capture fishery mostly from marine sources and 36 % from aquaculture (FAO, 2009)ThesisItem Open Access ASSESSMENT OF QUALITY OF COMMERCIALLY AVAILABLE CURED FISH AND INVESTIGATION ON QUALITY IMPROVEMENT(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2009) ANOOP PRABHU K.B.F.ScThe sun drying or salting and sun drying although regarded as traditional or evenprimitive method, they are still the principal means of fish preservationThesisItem Open Access USE OF BACTERIOCINS FROM LACTIC ACID BACTERIA IN PRESERVATION OF FISH AND FISHERY PRODUCTS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) ELAVARASAN K., B.F.ScFoods deteriorate in quality due to a wide range of reactions including physical, chemical, enzymatic and microbiologicalThesisItem Open Access EFFECT OF PROCESSING OPERATIONS ON THE QUALITY OF CANNED OCTOPUS(Karnataka Veterinary Animal And Fisheries Sciences University, Bidar, 2008) YATHEESH., B. F. ScCanning is one of the food preservation method based on the application of heat to foods in sealed containers. The method was invented by a French Confectioner Nicholas Appert in the early years of the 19รข ^ century. Even though, the method originated for the purpose of supplying good quality food grown on land to seafaring people and soldiers taking part in Napoleanic wars, it soon had the effect of making available the rich and nutritious food from the sea to people living far away from the sea coast in inland areas making their diet more complete and satisfying (Bitting, 1937). Thus within a few years of the discovery, seafoods canning industries were started in all important fishing countries of the world. At present, around 13 to 15% of the world fish production is utilized by canning, with the U.S. canning more than 20%, Japan canning around 35% and India using less than 1% of the annual landings for canning (Peddanna, 2005). Canned seafoods have not gained much acceptance in India for several reasons. The high cost of canned foods and their unfamiliarity to the Indian consumers can be considered to be the important causesThesisItem Open 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.ScThe 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.