Vol. 12, Special Issue 8 (2023)

Author(s):
Nidhi Dhansukhbhai Patel, Varsha Likhar and Saiprasad Bhusare

Abstract:
Fishes are highly nutritious source of food it contains various types of major and micro nutrients. Due to its nutritional factor the demand for fish and fishery product is increasing rapidly worldwide. Further fishes are considered as highly perishable food, thus proper care is required in maintaining the quality of such products by preventing it from getting spoilt. The review focuses on the importance and types of biochemical techniques which are used in fish analysis or fish product analysis. Currently due to the growing importance of seafood analysing of the raw material and the products contributes as a very important aspect. These processes will help in checking of the product quality, spoilage level or presence of contaminants or pollutant. These processes will also help in determining the stage of spoilage on the basis of compound formed or compound present. Here in the review different processes such as chromatography, electrophoresis, spectroscopy, Titrimetry, Gravimetry are described along with their applications.