UTILISATION OF TRASH FISH 1 PREPARATION Of FISH FLAKE

Abstract

The paper deals with the investigations carried out on the
preparation of odourless fish-starch flakes using partially deodourised
trash fish meat and different sources of starch like corn, tapioca,
maida and blackgram.
It has been found that the products using corn and tapioca are
better compared to those -prepared using other two starches, the
product from corn being the best. The product has a protein content
of about 20% and has been found to have a storage life of 4 months
at 37°C.