Postharvest Technology of Fish and Fish Products

With the introduction of educational courses in fisheries by the Agricultural Universities and Departments of Higher Education in India books dealing with different disciplines in fisheries have become the most urgent need of the students and the teachers. Post-harvest Technology of Fish and Fish Products, it is hoped, will meet this need in the discipline of fish processing. This book contains 19 chapters dealing with different aspects of fish processing technology. Being basic to the understanding and teaching of processing technology, the initial two chapters highlight the biochemical and bacteriological aspects of fish and is followed by a chapter on onboard handling and preservation. Chapters on drying, smoking, marinades and fermentation follow this. Next two chapters detail canning and freezing, two important modern methods of fish processing. Newer trends in fish preservation employing modified atmosphere packaging, fish mince and mince based value added products, and technology of battering and breading form the subject matter of the next three chapters. Application of freeze-drying, use of irradiation, transportation of live fish, packaging needs for fishery products and, quality assurance with special emphasis on the latest concept of HACCP are discussed subsequently. The book concludes with a chapter on different byproducts from fish, their methods of processing and uses. All topics have been discussed in an easy to comprehend manner with sufficient emphasis on theoretical as well as applied aspects. The book will be useful not only for the students and teachers, but also for the technical personnel of the fast growing fish processing industry of India.

Contents: 1. Biochemistry and Nutrition. 2. Bacteriology. 3. Onboard Handling and Preservation. 4.Drying and Dehydration. 5. Salt Curing. 6. Smoking. 7. Marinades. 8. Fermented Products. 9.Canning. 10. Freezing. 11. Modified Atmosphere Packaging. 12. Mince and Mince Based Products. 13. Battered and Breaded Products. 14. Freeze-Drying. 15. Irradiation. 16. Transportation of Live Fish. 17. Packaging. 18. Quality Assurance. 19. Byproducts.