Fish is a major source of protein and its harvesting, handling, processing and distribution provide livelihood for millions of people as well as providing foreign exchange earning to many countries. Fish is highly susceptible to deterioration without any preservative or processing measures. Immediately the fish dies, a number of physiological and microbial deterioration set in and the thereby degrade the fish.
The purpose of processing and preserving fish is to get fish to an ultimate consumer in good, usable condition. The steps necessary to accomplish this begin before the fishing expedition starts, and do not end until the fish is eaten or processed into oil, meal, or a feed. Fish processing and preservation methods should assure best possible market quality, provide a proper form of semi-processed final product, assure health safety of products, and reduce wastes to the barest possible extent.
This book provides a comprehensive account of fish processing and preservation. It narrates the nutritional aspects of fish, fish handling practices, traditional methods of fish curing, fish freezing, fish canning, HACCP concepts, quality assurance of fishery products. It will be useful for fishery professionals, policy makers, students, scientists and extension workers as a useful reference material.
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