Fish Processing and Preservation
by K P Biswas
ISBN: 9789351303923
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Imprint : DAYA
Year : 2021
Price : Rs. 10995.00
Biblio : xvi+295p.,plts.,figs.,tabls.,ind., 25 cm
Author Profile
Dr. K.P. Biswas, M.Sc, Ph.D., D.F.Sc., (Bombay), E.F. (West Germany), F.Z.S., F.A.B.S (Kolkata), Former Joint Director Fisheries (L-I), Government of Orissa, Director Fisheries, A&N Islands, Government of India, Principal, Fisheries Training Institute, Fishery Technologist (ICAR), and at present (Faculty Member of Marine Science Department, University of Calcutta and West Bengal University of Animal and Fishery Sciences, is the author of 16 books in English and 4 books in Bengali and about 180 r
About The Book
The fish, highly nutritious, as first class animal protein and balanced food with essential amino acids in correct proportions for human and animal lives, deteriorates very fast after its death being cold-blooded animal. Their availability is not the same always, showing abundance in some seasons, and shortage in other times. They therefore, need to be preserved, when available in plenty for the use in scarce season in a good condition. The fish being the most widely tradable commodity, world wi
Table of Contents
Preface vii <BR> Introduction xv <BR> 1. Nutritive Value of Fish 1 <BR> 2. Changes in Fish after Death 8 <BR> 3. Bacterial Flora in Fish 20 <BR> 4. Post-harvest Handling of Fish 24 <BR> 5. Measurement of Spoilage 28 <BR> 6. Methods of Retarding Spoilage 47 <BR> 7. Refrigeration in Retarding Fish Spoilage 49 <BR> 8. Preservation of Fish in Cold Temperature 82 <BR> 9. Preservation by Reduction of Moisture 109 <BR> 10. Preservation by Heat Treatment–Canning of Fish 122 <BR> 11. Curing of Fish 157 <
