Enrobed seafoods: Approach towards value addition

Abstract

Value addition is a frequently used terminology in food industry. In foods, value is a combination of functional attributes as well as emotional benefits arising on account of nutritional as well as sensory facets at superior quality as well as affordable price. In addition, it promises utilization of the under-exploited nutrient rich resources in the most effective manner. Value added fish products are presented in a preparatory and convenient form such as dressed/trimmed, minced etc. or those that have added ingredients such as a coating, bioactive/functional constituents in it. Coated/battered and breaded commodities are highly appreciated form of value-added products on account of their convenience, sensory appealness and nutritional attributes. In view of the increasing consumer demand, the technology has made several advancements. The most important advantage of coating is value addition as it increases the bulk of the product. This technology also paves way for better utilization of underutilized seafood resources.