Preparation and evaluation of fish portions from shrimp by-catch

Fish portions were obtained from a mixture of fish flesh from shrimp by-catch. Physical, chemical, microbiological and sensory tests were done to evaluate quality of raw materials, formulations and processing conditions. Several technological procedures proved to be feasible for this product. Stability of frozen products for four months was determined by physical, chemical and microbiological tests, the results of which indicated its stability during the study period. Findings of our study, therefore, suggest the potential of shrimp by-catch for the preparation of fish portions in view of its high acceptability and simple processing technique, by using marine resources not fully utilized at present.