EFFECT OF CERTAIN SALTS ON THE PROPERTIES OF PROTEIN FROM A FEW SELECTED FISH SPECIES WITH SPECIAL REFFERENCE TO SETTING ABILITY
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Date
2007
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Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
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.