Nile tilapia (Oreochromis niloticus) production in India is steadily increasing every year; however, the species continues to fetch a lower market price compared to other farmed fish. Product diversification through value addition offers a promising strategy for improving the market value and ensuring sustainable utilization of this low-cost fish. Few innovative processing technologies have been developed for the value addition of Nile tilapia. A minimally processed ready-to-cook product, gravads, prepared from Nile tilapia had a shelf life of 45 days at refrigerated temperature. The product has significantly lower moisture content (65-70%), which enhances the shelf life and hence reduces the post-harvest loss. Restructured and dried fish fingers prepared using microwave-vacuum drying technology present a nutritional and shelf-stable alternative to fresh fish fingers. Smoke-flavored cracker is another shelf stable product from Nile tilapia that can add value to the fish. Technology for preparing a low salt Ready-to-eat roasted stick from Nile tilapia shows promising applications in dried fish sector. The product had 16% moisture content and 7% salt content. All the restructured and dried products from Nile tilapia have a shelf life of 4-6 months at room temperature, indicating their potential for storage and marketing to remote areas without a cold chain. Overall, the studies suggest that Nile tilapia is a suitable candidate for value addition and the diversified products can add value to this low-cost fish, while contributing to nutritional security and sustainability.
Keywords: Nile tilapia, value addition, gravads, dried fish fingers, smoke flavoured crackers, fish sticks