Fish Processing Technology and Product Development

Contents: Preface. Acknowledgements. Foreword. 1. Biochemical composition and quality of fish and shellfish. 2. Microbiological quality of fresh fish and fishery products. 3. Fresh fish handling and chilling. 4. Preservation of fish by Curing (Drying, salting and smoking). 5. Freezing technology. 6. Canning preservation of fish. 7. Fish By-products and waste utilization. 8. Fishery products development. 9. Changes in the properties of proteins from fish and shellfish during processing. 10. Packaging methods for fish and fish products. 11. Advances in fish processing technology. 12. Quality assurance of seafood and HACCP. References. Index.

From the Preface: "The book provides an up-to-date and comprehensive account of nutritional aspects fish in human health, fish handling practices, fish curing, fish freezing, fish canning, fishery product development, HACCP concepts, quality assurance of fishery products. Overall 12 chapters explaining the various aspects of fish processing technology and product development has completed the book with colour photographs, figures, illustrations and tables.

The book will be useful for fishery professionals, policy makers, students, scientists, and extension workers as a useful reference material in general and impart significant knowledge on fish processing technology to the student community in specific."