Advances in Harvest and Postharvest Technology of Fish

by D.D. Nambudari & K.V.Peter
ISBN: 9789381450093 | Binding: Hardback | Pages: 468 | Language: English | Year of Publishing: 2012
Length: 191 mm | Breadth: 32.3 mm | Height: 235 mm
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In recent years India has made notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels.

Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times.

Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.

D.D. Nambudiri: Former Dean , College of Fisheries, Kerala Agricultural University, P.O. Panangad, Cochin-682 024, Kerala, India

Professor K.V. Peter: Former Vice-Chancellor, Kerala Agricultural University, P.O. KAU, Thrisur-680 656, Kerala, India

01: Recent Advances in Fishing Craft Technology by Latha Shenoy -02: Technologies for Responsible Fishing by M.R. Boopendranath-03: Tuna Harvesting and Processing Technology by George Skoutarides-04: Fish Lipids by P.M. Sherief -05: Fish Proteins by T.V. Sankar -06: Microbiology of Fish Spoilage by G. Jeyasekaran and R. Jeya Shakila-07: Surimi and Surimi Based Products-08: Fish Canning – Principles and Practice by Sajan George-09: Chitin, Chitosan and Glucosamine Hydrochloride by K.G.Ramachandran Nair -10: Prawn Analogue by M.K. Venu -11: Coated Products by George Ninan -12: Value Addition in Fish Processing by R. Jeya Shakila and D.D. Nambudiri -13: Recent Trends in Seafood Packaging by T.K. Srinivasa Gopal and C.N. Ravishankar -14: Hygiene and Sanitation in Seafood Safety by Femeena Hassan -15: Biological Hazards in Seafood by Sanjeev. S -16: HACCP in Seafood Industry by N. Anandavally

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