Quality tolerances for water for use in fish processing

A survey on the sources and quality of water used in prawn processing factories has revealed much non-uniformity in the chemical quality. An attempt has been made to study the effect of varying concentrations of chemical constituents in the water used for prawn freezing and its influence on the quality of the prawn after freezing and during cold storage. The results of the study are reported in this communication, together with recommendations on the quality tolerances for water used in fish processing industry.