Now Australia's Biggest Toy Shop

Shop over 1.5 Million Toys in our Huge New Range

Seafood Processing

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries develop their international seafood trade. Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry. Concentrating on the most modern and efficient techniques available for value addition, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods is a comprehensive and informative book that presents both the merits and limitations of these techniques, giving future direction in process developments for seafood processing.
Product Details

Table of Contents

Availability, Consumption Pattern, Trade, and Need for Value Addition Postharvest Quality Changes and Safety Hazards Bulk Handling and Chilling Quick Freezing and Individually Quick Frozen Products Cook-Chill Processing Modified-Atmosphere Packaging Retort Pouch Packaging Mince and Mince-Based Products Coated Products Radiation Processing High Pressure Processing Value Addition of Freshwater and Aquacultured Fishery Products Gel Formation of Fish Structural Proteins by pH Changes and Its Applications Applications of Enzymes in Fish Processing and Quality Control Nutritional Value and Processing Effects Appendix Index

Look for similar items by category
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, and Cook-Chilling (Food Science and Technology) on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond World Ltd.
Back to top