An attempt was made to develop nutrient rich extruded product from underutilized protein rich fish flour Croaker (Johnius dussumieri) with mixture of cereal flours using twin screw extruder. Ready to eat snack was developed using fish flour (12%, 15%, 18% and 21 %) mixed withmixture of rice, corn and soybean flour and taste enhancer. Extrusion cooking formulation consisting of fish flour and cereals mixture were extruded at moisture content 15 per cent, screw speed 480 rpm, sectional barrel temperature of 30º, 60º, 130º and 160ºC at four stages and 2 mm diameter of die. Extruded product was friedin edible oil.The resulting extrudedwas analyzed for physical characteristic, texture profile, proximate composition,microbiological analysissensory acceptability.Among the different blends studied, the most acceptable were T 3 (with 18 % fish flour) with the best performance in terms of quality and acceptability.This research demonstrated that fish flour at 18 per cent can be successfully incorporated into mixture of cereal flours for extrusion and develop a 19.88 per cent protein rich ready to eat snack food with good storage stability at ambient temperature.

An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study.

Surimi is a Japanese term for mechanically deboned fish flesh that has been washed with water and mixed with cryoprotectants for good frozen shelflife . Washing not only removes fat and undesirable matters such as blood, pigments and odoriferous substances but also increases the concentration of myofibrillar protein, the content of which improves the gel strength and elasticity of the product. This property can be made use of in developing a variety of fabricated products like shellfish analogues. Method of surimi production :Meat is separated using a meat-bone separator. The diameter of perforations in the drum should not be larger than 3-4 mm to prevent the skin and scales from passing through the holes. The minced fish is washed repeatedly with chilled water (5-10°C) until most of the water soluble protein is removed. Usually 5-10 times water is used and three washing cycle employed. In the final washing, 0.01-0.3 per cent sodium chloride is used to ease the removal of water and pressed using a screw press to a moisture level of 78-80 per cent. Using a silent cutter, cryoprotectants like sugar, sorbitol and polyphosphates

The treatment of rosy barb with sodium bicarbonate brought a significant improvement in the growth in 50 mg per lit concentration. Thus, from the two experiments using 25 mg and 50 mg of sodium bicarbonate, the concentration of 50 mg/lit sodium bicarbonate was proved to be the best among the two treatments.

The shellfish processing industry in India generates about 8.5 million tonnes of waste per year which is rich in protein (40.37±0.74) with excellent amount of amino acid and can effectively be substituted in fish meal for feed preparation. The utilization of available protein in shrimp head meal by fishes is limited due to the presence of crude fibre (chitin). Fermentation can reduce this crude fibre by the breakdown of glycosidic bond between protein and chitin converting the product easily digestible. Fermentation of shrimp head waste in biofermenter reduces the fermentation time substantially as compared to conventional method.