Coated fish products for export and domestic markets

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dc.contributor.authorJoseph, A.C.
dc.date.accessioned2014-02-17T06:09:55Z
dc.date.available2014-02-17T06:09:55Z
dc.date.issued2003
dc.description.abstractMan's quest for newer taste in foods knows no bounds. This has led to the development of a wide variety of coated food products, which have now become a part of culinary tradition. These foods include meat, poultry, vegetable, fruit and fish products that are covered with batter and breadings before cooking.The first commercially successful coated product was 'fish finger'. Later several other fish and fishery products became popular particularly with the advent of fast food trade. Battered and breaded fish products offer a convenience food valued widely by the consumer. Batters and breadings serve many functions as food coatings. But as far as fish-processing industry is concerned the most important function or advantage of coating is 'value addition' by increasing the bulk of the substrate and thus reducing the cost element of the finished product.en_US
dc.identifier.citationProceedings of the Symposium on Seafood Safety - Status and Strategies, 28-30 May 2002, Cochin, India ed. by Surendran, P.K. et. al, 1-12en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1497
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectCoated fish productsen_US
dc.subjectvalue additionen_US
dc.subjectdomestic marketsen_US
dc.titleCoated fish products for export and domestic marketsen_US
dc.typeArticleen_US
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