Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

by Vazhiyil Venugopal (Editor)

Overview

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 handling and 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. 

Product Details

ISBN-13:	9781574446227
Publisher:	Taylor & Francis
Publication date:	11/01/2005
Series:	Food Science and Technology
Pages:	504
Product dimensions:	6.00(w) x 9.00(h) x (d)

Table of Contents

Availability, Consumption Pattern, Trade, and Need for
Value Addition. Postharvest Quality Changes and Safety Hazards. Bulk Handling and Chilling. Quick Freezing and Individually Quick Frozen Products. Cook-Chill Processing.
Modified-Atmosphere Packaging. Retort Pouch Packaging.
Mince and Mince-Based Products. Coated Products. Radiation Processing. High Pressure Processing. Value Addition of Freshwater and Aquacultured Fishery
Products. Gel Formation of Fish Structural Proteins by pH Changes and Its Applications. Applications of Enzymes in Fish Processing and Quality Control. Nutritional Value and Processing Effects. Appendix. Index.

Editorial Reviews

The author reveals novel and emerging technologies that offer the prospect of economically viable opportunities for “value-added” fish and fishery products from marine, freshwater, and aquacultured sources…an extremely practical and informative guide for professionals operating in the commercial seafood arena that presents the merits and limitations and promise value added techniques applied to all aspects of seafood harvesting and processing.”
—Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 15, No. 4, 2006
“This publication focuses on novel and emerging technologies leveraged for value addition of fish and fishery products from marine, fresh-water and aqua-culture sources. … In this book, attempt has also been made to focus on the upcoming technologies for value addition of marine and aquaculture fishery products. An appendix of specialized information and contact details with respect to the industry is also provided.”
— In Infofish International, No. 3, May/June 2006
“Dr. Venugopal has done a fine job of assembling this information in a well-documented and very readable form. This book presents current information on such processing topics as modified-atmosphere packaging, retort pouch packaging, mince-based products, radiation processing and high pressure processing, against a solid background of basic chemistry, microbiology, and nutrition. Gel formation, the use of enzymes and value addition are explained thoroughly. This book is both a source of modern state-of-the-art technology for those working with this commodity and a good text for food processors in general.”
—Trends in Food Science & Technology, Volume 18, Issue 6, June 2007

From the Publisher