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Books > Business & Economics > Industry & industrial studies > Primary industries > Fisheries & related industries
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Fish Fermentation - Traditional to Modern Approaches (Hardcover)
Loot Price: R1,331
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Fish Fermentation - Traditional to Modern Approaches (Hardcover)
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Fish Fermentation: Traditional to Modern Approaches is the first of
its kind geared specifically for students interested in pursuing a
career in Food Biotechnology and especially in Fish Processing
Technology. There is information about fermented fish from
Southeast Asia. Products from this region are highly salted and
fermented until the fish flesh is transformed into simpler
components and the fermentation process lasts for several months
three to nine months and the fish flesh may liquefy or turn into a
paste. Fermented fish products from the north eastern part of India
share many common features with that from other Southeast Asian
countries. Still some of the steps in the fermentation process are
unique to the Northeast India. More over the scenario varies with
the varieties of the fermented fish items. This book aims at
bringing out not only the scientific basis of the fermentation
process but also endeavors to cite the present market status of the
fermented fish. With its balanced coverage of historical
development, microbial diversity, nutritional aspects and
contemporary application, the book provides the tools and basic
knowledge necessary for success in this industry. Special sections
on Probiotics and Fermented Fish, Starter Culture in Fish
Fermentation are in great detail which is the outcome of various
research works. This book is therefore, suitable for undergraduate,
postgraduate as well as research students. The first , Fermented
Food Products in India depicts about various fermented food items
available in India and international scenario is also highlighted.
The second , Traditional Fish Preservation Techniques gives an idea
of traditional system of fish preservation in various parts of the
world will surely help the students as well as the research
students to carry out various projects in this field and in
designing the protocol for standardization of fish preservation
technique. The third , Microbial Diversity describe about the world
of microbes in the fermented fish products, their role in
fermentation, desirable and associated types of microbes in fish
fermentation, the spoilage group of microbes involved in fish
fermentation, pathogenic microbes and possible health hazards, the
beneficial group of microbes in the process and the relevant data
of various research works. In the fourth , Nutritional Aspects of
Fermented Fish, the nutritional value of a variety of fermented
fish products are highlighted, their role as an important protein
supplement for many nutritional diseases is also projected. This
will give a basic idea of nutritional quality of fermented fish
products. 5 and 6 are mainly aimed at introducing cutting edge
technology in the field of fish fermentation which, in turn, is the
result of the advent of modern biotechnological tools."
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