Fish Processing Handbook
from C.H.I.P.S.

Fish Processing
Sustainability and New Opportunities
edited by George M. Hall

Fish Processing: Sustainability and New Opportunities offers the latest information on established technologies and introduces new ideas and technologies.

An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed.

Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described.

The second part of the book covers the potential technologies and applications. These include:

  • fermented products and their acceptance by a wider audience
  • the utilization of fish processing by-products as aquaculture feeds
  • the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications


1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World

  • Sustainability tools
  • Climate change
  • The capture fishery
  • Contribution of aquaculture
  • Industrial fish production
  • Implications for the processing industry
  • Conclusion: sustainability in the fish-processing industry

2 Canning Fish and Fish Products

  • Principles of canning
  • Packaging materials
  • Processing operations
  • Canning of specific species

3 Preservation by Curing (Drying, Salting and Smoking)

  • Basic relationships
  • Drying
  • Smoking
  • Post-harvest losses in fish smoking
  • Sustainability issues

4 Freezing and Chilling of Fish and Fish Products

  • Freezing systems
  • Environmental impact of freezing operations
  • Life cycle assessment and the supply chain

5 Surimi and Fish Mince Products

  • The surimi process
  • Fish mince processing

6 Sustainability Impacts of Fish-Processing Operations

  • Sustainability issues
  • Individual processes
  • Life cycle assessment
  • Supply chain analysis
  • Cleaner production
  • Processing in a changing world

7 Sustainability of Fermented Fish Products

  • Principles of the fermentation process
  • Definition and classification of fermented fish products
  • Types of fermented fish products
  • Quality and standards of fermented fish products
  • Safety issues related to fermented fish products

8 On-board Fish Processing

  • On-board processing
  • Advantages of on-board processing
  • Quality issues related to on-board processing
  • Sustainable issues

9 Fishmeal Production and Sustainability

  • The fishmeal process
  • Sustainability issues
  • Alternatives to fishmeal

Utilization of Fish Processing By-products for Bioactive Compounds

  • Raw material chemical composition
  • Protein hydrolysates and peptides
  • Collagen and gelatin
  • Omega-3 polyunsaturated fatty acid in fish

Life Cycle Assessment of Bulk Packaging Used to Transport

  • UK fishing industry
  • Life cycle assessment
  • Case study: Rainbow Seafood – EPS and PP fish boxes
  • System design
  • Data acquisition
  • Life cycle inventory
  • Life cycle impact assessment
  • Results and recommendations


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Fish Processing
Sustainability and New Opportunities
edited by George M. Hall

2011 • 312 pages • $198.95 + shipping
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