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Title Developments in fish processing Technology
 
Names Gopal, T.K.S.
Date Issued 2010 (iso8601)
Abstract The growth rate of Indian marine products industry has been showing
an upward trend in recent years in terms of quantity, while it has not been
so encouraging in terms of unit value realisation. This is due to the failure
of the industry to diversify its products and markets in tune with the
changing market trends. The industry still remains mainly shrimp oriented
because it is more lucrative. Even though the export of fish is high, the
value realisation is less compared to shrimp. India exports mainly whole
fish and shellfish, which is processed into several high value products in
the importing countries and are re-exported at a very high price. It is
noticed that the catches from the capture fisheries are on the decline.
Hence it is necessary to conserve the harvested catch judiciously and
to increase the production through culture to meet the growing demand
for fish. Value addition and introduction of new types of products from low
cost fishes is the only solution to the problem. Present market trends
reflect a rapidly growing demand for ready to cook and ready to serve
convenience products. Value addition can increase considerably the unit
value of fish products and, hence, it is necessary to adopt modern
technologies in processing of value added fish products and ensure food
safety by adopting HACCP and ISO 9000 series. The increased demand
for fish has prompted the development of many new preservation
techniques which can be adopted by the fish processing industry without
sacrificing safety, quality, shelf life and consumer satisfaction. The recent
developments in handling, product development, packaging, preservation
and storage of fish and fish based products are briefly reviewed in the
following sections.
Genre Article
Topic Fish processing technology
Identifier Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 418-441