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Seafood Processing

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

Seafood Processing by Vazhiyil Venugopal
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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.

CRC Press; November 2005
506 pages; ISBN 9781420027396
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Title: Seafood Processing
Author: Vazhiyil Venugopal
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