Ii. Review of Literature

In order to utilize low economic value fish for human consumption there is a need for development of novel process for production of acceptable, shelf stable and ready to eat products. The preparation of extruded products from cereal-fish mince mixture is gaining more importance world over and as it offers many process variables to get acceptable high quality products. With more and more fish is being diverted for processing, the management of waste generated has to be accorded top priority so as to minimize environmental pollution and also to generate wealth from waste. The present investigation aims at use of low economic value fish like ribbon (Trichiurus spp.) and bull’s eye fish (Priacanthus spp.) for extrusion process in combination with various cereal flours like rice, wheat and finger millet (ragi). The investigation also aims at utilization of fish waste like skin from bull’s eye fish for the production of gelatin. In this section an attempt has been made to review properties of fish meat constituents, starch from cereal flours, extrusion process technology and properties of gelatin.