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
"