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<p style="text-align:justify"><span style="font-size:16px"><em>Pangasius hypophthalmus </em>is regarded as underutilized fish but contains the excellent nutritional composition. Studies over the past years proved that pangasius could serve as a potential source for the development of diversified value-added products. In the current scenario, the development of novel value-added fish-based products is necessary due to changing demands of the consumer. The existing knowledge of different value-added products required the augmentation of new technology or different products. Pangasius fish can be a promising candidate for value addition.</span></p>
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<p style="text-align:justify"><span style="font-size:16px"><strong>M. Bhargavi Priyadarshini<sup>*</sup> </strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>College of Fisheries, Central Agricultural University, Lembucherra, Tripura (799 210), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Naresh Kumar Mehta</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>College of Fisheries, Central Agricultural University, Lembucherra, Tripura (799 210), India</em></span></p>
How to cite
<p style="text-align:justify"><span style="font-size:14px">Priyadarshini, M.B., Mehta, N,K., 2022. Innovations in value addition of pangasius hypophthalmus fish. <em>Biotica Research Today</em> 4(11), 771-772.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Kumar, G.P., Xavier, K.A.M., Nayak, B.B., Kumar, H.S., Venkateshwarlu, G., Benerjee, K., Priyadarshini, M.B., Balange, A.K., 2022. Quality evaluation of vacuum-pack ready-to-eat hot smoked pangasius fillets during refrigerated storage. <em>Journal of Food Processing and Preservation</em> 46(7), e16636. DOI: https://doi.org/10.1111/jfpp.16636.</span></p> <p style="text-align:justify"><span style="font-size:16px"><span style="background-color:white">Priyadarshini, B., Majumdar, R.K., Parhi, J., Maurya, P.K., Roy, D., Saha, A., 2016. Gel properties of sutchi catfish (<em>Pangasius hypophthalmus</em>) surimi as affected by selected washing process and number of washing cycles. <em>Food Science and Technology International</em> 22(3), 266-274.</span></span></p> <p style="text-align:justify"><span style="font-size:16px">Priyadarshini, M.B., Majumder, R.K., Maurya, P., 2022. Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from <em>Pangasionodon hypophthalmus</em> surimi during refrigerated storage. <em>Journal of Food Processing and Preservation</em> 46(3), e16369.</span></p>
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