Biochemical composition of fish
Biochemical composition of fish
Date
2005
Authors
Nair, P.G.V.
Journal Title
Journal ISSN
Volume Title
Publisher
Central Institute of Fisheries Technology
Abstract
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.
Description
Keywords
Biochemical composition, fish
Citation
In Winter School Manual on "Modern techniques for the analysis of fish fish products", organised by the Biochemistry & Nutrition Division of CIFT, Cochin from 19th October to 8th November 2005, 1-9