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Title Quality of commercially cured marine fish
 
Names Prasad, M.M.
Date Issued 2010 (iso8601)
Abstract Importance of fish as food lies primarily on the protein content of
fish. Fish proteins are rich in lysine and well balanced with regard to
most of the essential amino acids. Fish is an excellent supplementary
protein food to the cereal rich diets. The highly unsaturated oil (lipids) of
fish has useful effects on cardiovascular system of human physiology. Fish
as food also provides different vitamins, minerals and micronutrients
(Prasad and Seenayya, 1998d; Prasad and Seenayya, 2000; Bhati, 2006;
Sahu and Prasad 2006; Prasad and Devadasan, 2007, Prasad and
Seenayya, 2007). Fish is one of the most versatile food commodities and
can be utilized in a great variety of ways and product forms. It is generally
distributed as live, fresh, chilled, frozen, heat-treated, fermented, dried,
smoked, salted, pickled, boiled, fried, freeze-dried, minced, powdered or
canned or as a combination of two or more of these forms (FAQ, 2008).
Genre Article
Topic Marine fish
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 592-605