Advances in Harvest and Postharvest Technology of Fish

by D D Nambudari

ISBN: 9789351243892
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Imprint : NIPA
Year : 2021
Price : Rs. 13105.00
Biblio : 468 pages,25cm

Author Profile

D.D. Nambudiri: Former Dean , College of Fisheries, Kerala Agricultural University, P.O. Panangad, Cochin-682 024, Kerala Prof. K.V. Peter: Former Vice-Chancellor, Kerala Agricultural University, P.O. KAU, Thrisur-680 656, Kerala

About The Book

In recent years India has made notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.

Table of Contents

"Devotion Foreword Preface Acknowledgement List of Contributors Introduction Chapter-1 : Recent Advances in Fishing Craft Technology Latha Shenoy Chapter-2 : Technologies for Responsible Fishing M.R. Boopehdlrahath Chapter-3 : Tuna Harvesting and Processing Technology George Skoutarides Chapter-4 : Fish Lipids P.M. Sherief Chapter-5 : Fish Proteins T.V. Sankar Chapter-6 : Microbiology of Fish Spoilage G. Jeyasekaram and R. Jeya Shakila Chapter-7 : Surimi and Surimi Based Products M. V Chandra and B. A Shamasundar Chapter-8 : Fish Canning - Principles and Practice Sajan George Chapter-9 : Chitin, Chitosan and Glucosamine Hydrochloride K. G.Ramachahdlrah Nair Chapter-10 : Prawn Analogue M.K. Venu Chapter-11 : Coated Products George Ninan Chapter-12 : Value Addition in Fish Processing R. Jeya Shakila and D.D. Nambudiri Chapter-13 : Recent Trends in Seafood Packaging T.K. Srinivasa Gopal and C.N. Ravishankar Chapter-14 : Hygiene and Sanitation in Seafood Safety Femeena Hassan Chapter-15 : Biological Hazards in Seafood Sanjeev. S Chapter-16 : HACCP in Seafood Industry N. Anandavally "