Abstract Effects of roasting (80° C, 3 and 5 min) and boiling (chestnut to water 1: 2 (w/w), 7
and 9 min) pre‐treatments and brine ratios (5% and 7%) on physicochemical and bioactive …

Fish pickle was prepared from mackerel tuna (Euthynnus affinis) fish, and the nutritional
contents, shelf-life at different storage conditions, and cost-profit were analyzed. The …

Development of high-value products has emerged as a potential solution to increase the
value of underutilized fish species. This study aimed to determine the feasibility of producing …

The nutrient composition and quality of different seafood pickles from Tamil Nadu and
Kerala were analysed. Protein, lipid and mineral content were higher in the samples from …

One of the determinants of consumer demand for any value added product especially that of
a perishable item like fish/shrimp is its shelf life. Pickling has long since been one of the …

Fishery products' nutritional quality changes as a result of processing and preservation. Fish
protection is a critical aspect of fisheries. Pickle has a long shelf life and a minimal risk of …

Rearing of Pacific white shrimp (Litopenaeus vannamei) in inland saline water, the non-
natural environment and compromised or stressed condition, may affect the meat quality and …

In the southwestern part of Bangladesh, mollusk such as oysters, blood clam, mussels and
horn snails are used only for lime production, whereas they also have other potential …