Seafood Processing focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources.

Features:

• Addresses the current status of the international fish industry
• Explores and compares the various value-addition technologies with great detail
• Includes nearly one hundred highly informative tables, as well as an exhaustive listing of useful references
• Presents important quality standards and nutritional information

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

Index

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