Fisheries has always been the main industries in the Veraval (Gujarat) and are dominated by the Fisherman. Veraval is home to a large number of fish processing factories in G.I.D.C. which export prime quality seafood to USA, Japan, SE Asian, Gulf and EU Countries. For that it required a very fresh quality raw material. Freshness makes a major contribution to the quality of fish or fishery products. For all kinds of products, freshness is essential for the quality of the final product. In this study freshness evaluation of selected fish species from single and multi-day fishing carried out at Veraval fish landing centre. Quality Index Method (QIM) and Distell Fish Freshness Meter (Model Torrymeter) are the most accurate and widely used methods to evaluate the fish freshness. The parameter for the basic of these are skin, smell, eyes, gills, colour and general appearance.

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The coastline of Gujarat is 1,600 km long and salt marshes, sand-belts and gravel patches mark the topography. During the present study, total 94 finfish and 26 shellfish species belonging to 62 families and 18 orders were identified fromthe Kharakuva Fish market of Veraval Taluka from Gir-Somanth district of Gujarat, India. Data were collected with the help of local skilled fishermen and fish farmers from different locations of the different area forAugust, 2017 to March, 2018 on the ichthyofaunal diversity of Veraval coast, Gujarat. Identification of fishes was based on fresh or preserved specimens. They were identified by using standard taxonomic keys. The collected fish were identified up to species level. During the present study there were 94 finfish species under 14 order and 52 families, whereas 26 shellfish species belonging to 4 orders and 10 families were reported. Among the finfishes order Perciformes while in case of shellfishes order Decapoda represents abundance in landing. In case of family wise contribution Carangidae contributes a greater number of finfish species and family Penaeidae contributes a greater number of shellfish species. The price structure reported that shellfish fetches good value than that of finfish. Among finfish Protonibea diacanthus (Jew fish) and among the shellfish lobsters viz., Penulirus homarus and P. ornatus (Spiny lobster) fetches the highest price.Ichthyofaunal, fish diversity, kharakuva fish market, veraval AbstractArticle History

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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