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Fish Products and Value Addition (PB)
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Balasundari, S, G Raghu and S Felix
2018., xii+89p., figs., tbls., 25 cm
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Weight :  0 gms
Binding :  Paper Back
Height :  25 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2018
 

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ISBN: 9789351249351
Status: In Stock 
Price: Rs 145.00  

This book deals with the principles of fish preservation and traditional methods of fish preservation like salting, drying, smoking and fermented fish products. It also deals with the value added fish products like extruded fish based products and battered and breaded products.

Contents
Foreword v
Message vii
Preface ix
1. Principles of Fish Preservation and Processing 1
1.1. Composition of Fish – 1.2. Proximate Composition – 1.2.1. Parameters Affecting the Proximate Composition of Fish – 1.3. Spoilage of Seafood – 1.4. Fish Preservation Methods and Principles – 1.4.1. Chilling – 1.4.2. Freezing – 1.4.3. MAP (Modified Atmospheric Packaging) – 1.4.4. Curing (Drying, Salting and Smoking) – 1.4.5. Canning and Retort Pouch Packaging – 1.4.6. Marinating – 1.4.7. Boiling – 1.4.8. Fermentation – 1.4.9. Irradiation – 1.4.10. Freeze-Drying – 1.4.11. Hurdle Technology.
2. Traditional Methods of Fish Preservation 7
Traditional Methods of Fish Preservation – 2.1. Drying and Dehydration – 2.1.1. Drying vs Dehydration – 2.1.2. Principles of Drying – 2.1.3. Drying Process – 2.1.4. Factors Influencing Drying Rate of Fish – 2.1.5. Fish Drying Process – 2.1.6. Solar Drying – 2.1.7. Effect of Drying on the Quality of Fish – 2.1.8. Spoilage of Fish during Drying and Storage – 2.1.9. Packaging – 2.2. Salting/Salt Curing – 2.2.1. Salting and Related Water Activity (aw) of the Fish Flesh – 2.2.2. Salting Process – 2.2.3. Factors Affecting Salting Process and Quality of the Product – 2.2.4. Types of Salted Fish – 2.2.5. Maturation in Salted Fish – 2.2.6. Spoilage of Salted Fish – 2.3. Smoking – 2.3.1. Fuel and Decomposition Products – 2.3.2. Deposition of Smoke – 2.3.3. Preservative Action of Smoke – 2.3.4. Generation of Smoke – 2.3.5. Preparation of Fish for Smoking – 2.3.6. Smoking Process – 2.3.7. Smoked Products – 2.4. Marinades – 2.4.1. Preservative Action of Acetic Acid and Salt – 2.4.2. Types of Marinades – 2.4.3. Shelf Life of Marinated Fish – 2.4.4. Other Types of Marinated Fish – 2.5. Hurdle Technology in Fish Preservation and Processing – 2.5.1. Hurdles Employed in Fish Preservation – 2.5.2. Potential Hurdles in Fish Preservation – 2.6. Fermented Products – 2.6.1. Fermented Fish Products – 2.6.2. Fish Sauces (Liquid Fermented Products)s – 2.6.3. Fermented Fish – 2.6.4. Fish Paste Products – 2.6.5. Lactic Acid Fermented Products.
3. Extrusion Products 71
3.1. Extrusion – 3.2. Theory of Extrusion – 3.3. Classification of Extruded Products – 3.4. Background of Extrusion Technology – Extrude – Extruder – Extrusion Cooking – 3.5. Principle of Extrusion Cooking – 3.6. Purpose of Extrusion – 3.7. Operating Characteristics – 3.8. Type of Extruder Machine – 3.8.1. Single Screw Extruder – Types of Single Screw Extruder – 3.8.2. Twin Screw Extruder – 3.9. Influence of Process on Raw Material Properties – 3.9.1. Protein – 3.9.2. Stability of End Products – 3.10. Extrusion Application on Seafood System.
4. Diversified Products from Fish 81
4.1. Breaded and Battered Products – Coating Process – Predusting – Batters – Breading – Frying – Packing – 4.2. Imitation Products – 4.3. HACCP in Product Preparation – HACCP Concept – Hazard – Hazard Analysis – Critical Control Points – Control Points – Determination of CCPs – Specification of Criteria for Control – Monitoring and Checking System – Corrective Action, Verification and Documentation
References 89

Dr S Balasundari is working at Tamil Nadu Dr. M.G.R. Fisheries College and Research Institute of Tamil Nadu Dr. J. Jayalalithaa Fisheries University at Ponneri as Professor and Head, Department of Fish Processing Technology, having 25 years of professional experience that includes her service in fish processing industries, ARS and SAU. She served as a production executive in Seafood Processing and Export Companies for three years, possessing sound knowledge on processing and export of shrimp, crab, lobster, squid, cuttlefish and finfish.
G Raghu is working as Teaching Assistant of Tamil Nadu Dr. J. Jayalalithaa Fisheries University Nagapattinam. He has 3 years of teaching experience in various aspects of fish quality and fish processing and 2 year field experience in aquaculture sector. He has completed his Master of Fisheries Science in Fish Quality Assurance and Management with TNFU Merit Fellowship at Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi. He is the member of society of Fisheries Technologist and Professional Fisheries Graduates Forum in India. In addition, he has participated in National and International Conferences, Symposia, Workshops, Seminars, etc., organized by fisheries development organizations. He has developed one technology on “Antioxidant edible film from fish gelatin and fucoidan”. He has published research and extension articles in national and international journal.
Dr S Felix, Ph.D., Vice Chancellor, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam is having experience of more than 35 years in fisheries and aquaculture in teaching, research, extension and administration. Currently he is also the President (2018-19) of World Aquaculture Society, Asian Pacific Chapter and Chairman, ICAR's BSMA Committee (2018-19). He has more than 60 research papers published in National and International journals. He has authored more than 10 books and 25 manuals.

   

  Fish Post Harvest Technology
Fisheries
Food Science
Text Book
Food Technology
 
   

   
   

  S Felix
S Balasundari
G Raghu
 
   

  Fish
Preservation
Processing,
Rancidity,
Packaging,
Marinades,
Smoked
Products,
Salting,
Fermentat
 
   
 
 
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Fish Products and Value Addition (PB)

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