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 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. Contents: 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.

In recent years there have been notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.

Postharvest; Biology; Harvesting; Preparation for fresh market; Packages; Cooling operations; Storage; Modified atmospheres; Ethylene; Disease by handling practices and strategies for control; Insect control; Transportation.

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

The actual Code of conduct is also available (1996) (ISBN 9251038341).