The Indian Journal of Nutrition and Dietetics

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Lipid Freshness Parameters in Relation to Shelflife of Pink Perch (Nemipterus japonicus) Stored in Ice


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1 Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002, India
     

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The pink perch fishery of Indian coastal waters is presently evolving towards an increased utilisation of the catch for production of human food rather than for reduction purpose. The quality of the processed food depends upon the initial freshness and pretreatments.
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  • Lipid Freshness Parameters in Relation to Shelflife of Pink Perch (Nemipterus japonicus) Stored in Ice

Abstract Views: 276  |  PDF Views: 1

Authors

G. Vidya Sagar Reddy
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002, India
L. N. Srikar
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002, India
B. K. Kuntia
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002, India
A. Senthilvel
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002, India

Abstract


The pink perch fishery of Indian coastal waters is presently evolving towards an increased utilisation of the catch for production of human food rather than for reduction purpose. The quality of the processed food depends upon the initial freshness and pretreatments.