CONTENTS:- 1. Introduction 2. An Assessment 3. Environmental, Health and Safety Guidelines for Fish Processing 4. Freshwater Fish as Raw Material for Processing 5. Preliminary Processing of Freshwater Fish 6. Freshwater Fish Processing : Equipment and Examples of Technological Lines 7. Packaging Used in Freshwater Fish Processing 8. Establishments and Production Demands for Freshwater Fish Processing 9. Processing of Fresh, Frozen and Minced Fish 10. Minced Fish 11. The Determination of Technology and Storage Period of Surimi Production 12. Fish Preservation 13. Storage Life and Spoilage 14. Preparation 15. Salting 16. Smoking 17. Fermenting Fish 18. Canning 19. The Marine Seafood Export Supply Chain in India 20. Pollution Prevention Opportunities in the Fish Processing Industry 21. Freshness, Quality and Safety in Seafoods
This unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This book provides modern aspects of traditional processes, and highly practical descriptions of important new areas. Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.