Fish Processing Byproducts (Quality Assessment And Applications)

by Sachindra N M, Mahendrakar N S

Overview

The global market for fish products is increasing every year due to their perceived health benefit to the consumer. The book focuses on novel and emerging technologies for the recovery of high value biological components from byproducts of fish processing and also appropriate treatment and utilization of treated byproducts. The book begins with discussions on the current global status of production of fish and fish byproducts. The following chapters cover many topics of current interest including management of fish processing byproducts, biotechnological approaches for the utilization of and biomedical potentials of marine byproducts, surimi processing byproducts, processing of byproducts to obtain high value biomolecules such as oils, enzymes, proteins, collagen, gelatin, polysaccharides, pigments from shrimp carapace, silaging of byproducts and their current and potential industrial applications. Also covered are the aspects of seaweeds as source of functional food materials. The book is a resource for those interested in the latest advances in the science and technology of handling and processing of byproducts of fish. The book provides current state of knowledge in the key research areas and contains ideas for future research. The book will be especially valuable for food scientists and technologists, students, teachers and entrepreneurs engaged in fish trade and manufacture of fish products.

Product Details

ISBN-13:	9781626991934
Publisher:	Arts & Science Academic Publishing
Publication date:	06/30/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	421
File size:	5 MB

About the Author

Sachindra N M is working as a Senior Principal Scientist in the Department of Meat and Marine Sciences of Central Food Technological Research Institute, Mysore, India. He has obtained his MFSc (Fisheries Science) degree by the University of Agricultural Science, Bangalore, India and PhD (Food Science) degree by the University of Mysore, Mysore, India and has carried out post-doctoral studies at Hokkaido University, Japan as JSPS post-doctoral fellow. Dr Sachindra has published 52 research articles in both national and international peer reviewed scientific journals, presented 60 research papers and invited lectures in Indian and International conferences. Dr Sachindra has contributed 12 chapters in various books titled (a) Elements of Veterinary Public Health, (b) Biocatalysis and Biotechnology for Functional Foods and Industrial Products, (c) Compendium of Bioactive Natural Products, (d) Handbook of Seafood Quality, Safety and Health Applications, (e) Current Topics on Bioprocesses in Food Industry, (f) Aquaculture Microbiology and Biotechnology, (g) Carotenoids: Properties, Effects and Diseases, (h) Valorization of Food Processing By-products, (i) Seaweed: Ecology, Nutrient Composition and Medicinal Uses and (j) Marine Medicinal Glycomics, on the subjects of meat microbiology and hygiene, recovery and application of marine carotenoids, bioactive components from seaweeds, value addition to fish processing byproducts. He is a life member of the Association of Food Scientists and Technologists of India (AFST-I).



Mahendrakar N S is a former Scientist G and Head of the Department of Meat, Fish and Poultry Technology (now renamed as Meat and Marine Sciences) of Central Food Technological Research Institute, Mysore, India. He has obtained his M Sc (Analytical Chemistry) degree by the University of Karnataka, Dharwad, India and PhD (Food Science) degree by the University of Mysore, Mysore, India. Dr Mahendrakar has published 76 research articles in both national and international peer reviewed scientific journals, presented 57 research papers and 15 invited lectures in Indian and International conferences. He has reviewed 5 books. Dr Mahendrakar has contributed chapters in books viz., (a) Aquaculture – Feed and Health, (b) Comprehensive Bioactive Natural Products, (c) Aquaculture Microbiology and Biotechnology, and (d) Technology of Muscle Foods. He is a life member of the Association of Food Scientists and Technologists of India (AFST-I) and during 2005 to 2012 he was also an Editor-in-Chief of Journal of Food Science and Technology published by AFST-I and M/s Springer (India) Pvt Ltd. More details are in the website http://www.arunmahendrakar.com/nsmahendra.