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Assessment of Nutritional Quality of Fish

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Fish and Fishery Products Analysis

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Abstract

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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Authors and Affiliations

  1. School of Industrial Fisheries, Cochin University of Science and Technology, Kochi, Kerala, India

    Saleena Mathew & Manjusha Kalarikkathara Parameswaran

  2. Department of Food Science and Technology, School of Ocean Science and Technology, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala, India

    Maya Raman

  3. Department of Aquaculture, M.E.S Asmabi College, Kochi, Kerala, India

    Dhanya Pulikkottil Rajan

Authors
  1. Saleena Mathew
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  2. Maya Raman
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  3. Manjusha Kalarikkathara Parameswaran
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  4. Dhanya Pulikkottil Rajan
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Mathew, S., Raman, M., Kalarikkathara Parameswaran, M., Rajan, D.P. (2019). Assessment of Nutritional Quality of Fish. In: Fish and Fishery Products Analysis. Springer, Singapore. https://doi.org/10.1007/978-981-32-9574-2_1

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