Fish and Fishery Products: Quality Indices

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


This chapter discusses about the different thermal and nonthermal processing techniques for fish and fish product preservation. It also discusses in detail about various fish products. The chapter emphasizes the importance of quality indices in understanding the product quality.


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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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