New technologies in fish processing and fishery products: A review
Department of Zoology Shri Havagiswami College, Udgir Dist. Latur (MH), lndia.
Review Article
World Journal of Advanced Research and Reviews, 2021, 09(02), 141-143
Article DOI: 10.30574/wjarr.2021.9.2.0038
Publication history:
Received on 08 January 2021; revised on 09 February 2021; accepted on 11 February 2021
Abstract:
Health, nutrition are the main factors for human beings. Fishes are the source of protein, vitamins, minerals and fats. These are the main source as a food for human beings for their health and nutrition. A proper processing and packaging of fishes helps in maintaining the quality of fish. Today many new technologies are emerging for preservation of fish. This article gives the recent advance techniques in the processing and packaging of fish and their products.
Keywords:
New technologies; Fishes and their products processing
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0