Fish Products and Value Addition
by Felix, S, S Balasundari & G Raghu
ISBN: 9789354612527
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Imprint : DAYA
Year : 2022
Price : Rs. 3595.00
Biblio : 2018., xii+89p., figs., tbls., 25 cm
Author Profile
Dr S Balasundari is working at Tamil Nadu Dr. M.G.R. Fisheries College and Research Institute of Tamil Nadu Dr. J. Jayalalithaa Fisheries University at Ponneri as Professor and Head, Department of Fish Processing Technology, having 25 years of professional experience that includes her service in fish processing industries, ARS and SAU. She served as a production executive in Seafood Processing and Export Companies for three years, possessing sound knowledge on processing and export of shrimp, cr
About The Book
This book deals with the principles of fish preservation and traditional methods of fish preservation like salting, drying, smoking and fermented fish products. It also deals with the value added fish products like extruded fish based products and battered and breaded products.
Table of Contents
Contents
Foreword v
Message vii
Preface ix
1. Principles of Fish Preservation and Processing 1
1.1. Composition of Fish – 1.2. Proximate Composition – 1.2.1. Parameters Affecting the Proximate Composition of Fish – 1.3. Spoilage of Seafood – 1.4. Fish Preservation Methods and Principles – 1.4.1. Chilling – 1.4.2. Freezing – 1.4.3. MAP (Modified Atmospheric Packaging) – 1.4.4. Curing (Drying, Salting and Smoking) – 1.4.5. Canning and Retort Pouch Packaging – 1.4.6. Marinating – 1.4.7. Boilin
