Studies On Some Quality Parameters For Pro Processed Fish And Fish Products

The possiblilty of utilization of catfish (Clarias gariepinus) karmout for production seafood imitation.Effect of processing steps (washing, de-watering and cryoprotectants addition) on yield, physical, chemical and microbiological properties of minced fish and surimi.Effect of frozen storage at-20C for 3 months on physical, chemical and microbiological properties of minced fish andsurimi.