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Postharvest Technology of Fish and Fish Products
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Balachandran, K K
xi+440p., bib., ind., 23 cm
First Published, 2012
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Weight :  394 gms
Binding :  Hard Bound
Height :  23 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2018
 

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ISBN: 9788170352372
Status: In Stock 
Price: Rs 2495.00  

With the introduction of educational courses in fisheries by the Agricultural Universities and Departments of Higher Education in India books dealing with different disciplines in fisheries have become the most urgent need of the students and the teachers. Post-harvest Technology of Fish and Fish Products, it is hoped, will meet this need in the discipline of fish processing. This book contains 19 chapters dealing with different aspects of fish processing technology. Being basic to the understanding and teaching of processing technology, the initial two chapters highlight the biochemical and bacteriological aspects of fish and is followed by a chapter on onboard handling and preservation. Chapters on drying, smoking, marinades and fermentation follow this. Next two chapters detail canning and freezing, two important modern methods of fish processing. Newer trends in fish preservation employing modified atmosphere packaging, fish mince and mince based value added products, and technology of battering and breading form the subject matter of the next three chapters. Application of freeze-drying, use of irradiation, transportation of live fish, packaging needs for fishery products and, quality assurance with special emphasis on the latest concept of HACCP are discussed subsequently. The book concludes with a chapter on different byproducts from fish, their methods of processing and uses. All topics have been discussed in an easy to comprehend manner with sufficient emphasis on theoretical as well as applied aspects. The book will be useful not only for the students and teachers, but also for the technical personnel of the fast growing fish processing industry of India.

Chapter 1: Biochemistry and Nutrition

Chapter 2: Bacteriology

Chapter 3: Onboard Handling and Preservation

Chapter 4: Drying and Dehydration

Chapter 5: Salt Curing, Chapter 6: Smoking

Chapter 7: Marinades

Chapter 8: Fermented Products

Chapter 9: Canning

Chapter 10: Freezing

Chapter 11: Modified Atmosphere Packaging

Chapter 12: Mince and Mince Based Products

Chapter 13: Battered and Breaded Products

Chapter 14: Freeze-Drying

Chapter 15: Irradiation

Chapter 16: Transportation of Live Fish

Chapter 17: Packaging

Chapter 18: Quality Assurance

Chapter 19: Byproducts

   

  Fifth Dean Recommendation
Fish Post Harvest Technology
Fisheries
Food Science
 
   

   
   

  K. K. Balachandran
 
   

  Salt
Curing,
Smoking,
Drying,
Dehydration,
Fermented
Products,
Canning,
Freezing,
 
   
 
 
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Postharvest Technology of Fish and Fish Products

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