Assessment of Nutritional Quality of Fish

  • Saleena Mathew
  • Maya Raman
  • Manjusha Kalarikkathara Parameswaran
  • Dhanya Pulikkottil Rajan


This chapter discusses about the nutritional quality of fish, including moisture, proteins, lipids, carbohydrates, minerals, etc., and the assessment techniques of these in detail. The analysis of macro- and micromolecular components assists in understanding the nutritional profile of the fish samples.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Saleena Mathew
    • 1
  • Maya Raman
    • 2
  • Manjusha Kalarikkathara Parameswaran
    • 1
  • Dhanya Pulikkottil Rajan
    • 3
  1. 1.School of Industrial FisheriesCochin University of Science and TechnologyKochiIndia
  2. 2.Department of Food Science and Technology, School of Ocean Science and TechnologyKerala University of Fisheries and Ocean StudiesKochiIndia
  3. 3.Department of AquacultureM.E.S Asmabi CollegeKochiIndia

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