Proper knowledge on the biochemical composition of fish finds application in several areas. Today there is an ever-increasing awareness about healthy food and fish is finding more acceptance because of its special nutritional qualities. In this context a proper understanding about the biochemical constituents of fish has become a primary requirement for the nutritionists and dieticians. Fish and fishery products are used in animal feeds. In this case also, proper data on the biochemical composition is essential for formulating such products. Another vital area where accurate information on biochemical composition is a must is processing and preservation of fish and fishery products. Fish is an easily perishable commodity and deterioration in quality is due to the changes taking place to the various constituents like proteins, lipids etc. Information on the biochemical constituents will help a processing technologist to define the optimum processing and storage conditions, so that the quality is preserved to the maximum extent.
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Answer:
Chemical composition of fish
Proximate composition
Water in fish tissue
Lipids
Changes to lipids during processing/storage
Fatty acid composition of fish lipids
Seafood Enzymes
Pollutants and toxicants
Classification of proteins
Proper knowledge on the biochemical composition of fish finds application in several areas. Today there is an ever-increasing awareness about healthy food and fish is finding more acceptance because of its special nutritional qualities. In this context a proper understanding about the biochemical constituents of fish has become a primary requirement for the nutritionists and dieticians. Fish and fishery products are used in animal feeds. In this case also, proper data on the biochemical composition is essential for formulating such products. Another vital area where accurate information on biochemical composition is a must is processing and preservation of fish and fishery products. Fish is an easily perishable commodity and deterioration in quality is due to the changes taking place to the various constituents like proteins, lipids etc. Information on the biochemical constituents will help a processing technologist to define the optimum processing and storage conditions, so that the quality is preserved to the maximum extent.