ABSTRACT
Fisheries in India and elsewhere are a very important economic activity with total fish production growing each year in response to increasing demand from consumers. With this growth, it is important for developing countries to take advantage of new advances in fish preservation, processing, and packaging technologies.
This new volume, Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance, covers advances in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies. The chapters introduce improved techniques that are available for handling, transportation, product development, packaging, preservation, and storage of fish with the aim to present safe and convenient products to consumers. The volume also addresses technology to reduce undesirable changes in fish due to processing. The technologies discussed include high-pressure processing, irradiation, pulsed light technology, pulsed electric field, microwave processing, application of radio frequency, ultrasound, and more.
Topics such innovative methods for utilization of fish waste are discussed as well, and quality and safety aspects of fish and fish products are covered with reference to antimicrobial resistance bacteria and new developments in safety and quality management systems of fish and fish products.
This volume provides a wealth of information for graduate and postgraduate students of fisheries and food science. It will also be useful for food science professionals.
TABLE OF CONTENTS
part I|200 pages
Advances in Fish Preservation, Processing, and Packaging Technologies
chapter Chapter 5|16 pages
Utilization of Low-Cost Fish Through Restructured Product-Based Technologies
chapter Chapter 8|22 pages
Disruptive Technologies: Its Scope in Seafood Processing and Traceability of Fish Products
part II|86 pages
Seafood Composition and Scope of Developing High-Value Products
chapter Chapter 10|32 pages
Marine Fish Fatty Acids: Variation in Fatty Acid Profiles of Pelagic and Demersal Fishes
chapter Chapter 11|35 pages
Endogenous Enzymes: Their Roles in Quality of Fish/Shellfish and Their Products
chapter Chapter 12|16 pages
Green Technologies for Developing High-Value Novel Marine Nutraceuticals: Scope and Innovations
part III|68 pages
Utilization of Fish Processing Wastes
part IV|96 pages
Emerging Seafood Safety Concern and Quality Management
chapter Chapter 20|24 pages
Developments in Safety and Quality Management of Fish and Fishery Products
part V|42 pages
Entrepreneurship Development in the Fish Processing Sector