With global fish production falling behind demand, the aquaculture
of selected species has become an effective method to augment fish
availability. Unlike natural species, however, cultured fish have
limited consumer appeal. Value addition techniques can not only
help satisfy the rising consumer demand for processed fishery
products but also enhance the acceptability of aquacultured fishery
products and help many countries develop their international
seafood trade.
Seafood Processing: Adding Value Through Quick Freezing,
Retortable Packaging, Cook-Chilling and Other Methods focuses on
novel and emerging technologies leveraged for the value addition of
fish and fishery products from marine, freshwater, and aquacultured
sources. The book begins with discussions on the current global
status of seafood and the special problems faced by the commodity,
namely high perishability and environmental hazards, which need to
be addressed prior to process development. It also details the bulk
handlingand chilling of fishery products, devotes chapters to each
of the different technologies used to enhance the value addition,
describes the nutritional value of fishery products, and provides
an appendix that offers specialized information with respect to the
industry.
Concentrating on the most modern and efficient techniques
available for value addition, Seafood Processing: Adding Value
Through Quick Freezing, Retortable Packaging, Cook-Chilling and
Other Methods is a comprehensive and informative book that presents
both the merits and limitations of these techniques, giving future
direction in process developments for seafood processing.
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