ABSTRACT
Fish production is an important source of income worldwide. Fishes possess a diverse array of nutritional profiles, based upon their anatomy, habitat, and fat contents. Fish proteins have high biological value, net protein utilization, and digestibility, as well as all the essential amino acids. Fish have the potential to be used as nutraceuticals, as their dietary consumption aids in proper brain functioning, alleviates diabetes, ameliorates macular degeneration, prevents asthma, promotes immune function, cures poor sleep, and controls blood cholesterol in humans. Detrimental changes in quality take place during live fish transportation; however, control of fish metabolism can be achieved by temperature, pH, space, and activity control using various acclimation and chemical techniques for controlling the extent of deterioration. Several unit operations are performed for the preservation of fishes in fish processing units. Humane slaughter is, especially, gaining much consumer focus. In addition, portioning of fish flesh into economically important parts is mainly performed by steaking and filleting. Moreover, value addition of low grade fish parts into new products, such as surimi and gelatin is performed for enhancing profitability. Storage of refrigerated, frozen, and dried fish and fish products is necessary for regulation of supply throughout the year, and shelf life enhancement. Furthermore, novel packaging techniques, such as vacuum packaging, controlled and modified atmospheric packaging, and active packaging, are useful in enhancing the shelf life. Fish freshness and quality is generally evaluated in terms of sensory evaluation, microbial inspection, and chemical attributes, using traditional destructive and novel non-destructive analytical methods.
