Course material (B&N)

Permanent URI for this collection

http://localhost:4000/handle/123456789/300

Browse

Browsing Course material (B&N) by Subject "fish"

Now showing 1 - 3 of 3
  • Item
    Biochemical composition of fish
    (Central Institute of Fisheries Technology, 2005) Nair, P.G.V.
    Fish is considered to be a valued item of food by a great majority. This acceptance of fish as a preferred food is due to its special culinary and nutritional properties. But it is of common knowledge that all varieties of fish do not have the same properties. The taste, flavour and nutritional value of fish vary considerably from species, to species and even among the same species individual variations can be observed. What i s the reason for such variations? The answer to this question lies in the fact that the properties of fish - culinary, physical or nutritional - depend on its biochemical composition and the biochemical composition is not the same for all species.
  • Item
    Fish in human nutrition
    (Central Institute of Fisheries Technology, 2005) Mathew, S.
    Fish is a health food, with very few taboos connected to it, unlike meat. World over fish is considered as a delicious item and in nutritional point of view, it is the balanced diet one can easily think of, when consumed along with cereals. A health food should contain all the principal constituents like carbohydrates, proteins, lipids, minerals, vitamins etc. in the right proportion. People are now more health conscious. Diets low in fat and cholesterol with high vitamins and minerals are often preferred by people.
  • Item
    Seafood Enzymes and their influence on quality
    (CIFT, 2003) Asha, K.K.
    The paper is about measurement of rate of change of enzyme activity which in an indicator for quality changes in fish and fishery products by estimation of reaction products.