Advances in Harvest and Postharvest Technology of Fish

Contents: Foreword. Preface. Acknowledgement. List of Contributors. Introduction. 1. Recent Advances in Fishing Craft Technology/Latha Shenoy. 2. Technologies for Responsible Fishing/M.R. Boopendranath. 3. Tuna Harvesting and Processing Technology/George Skoutarides. 4. Fish Lipids/P.M. Sherief. 5. Fish Proteins/T.V. Sankar. 6. Microbiology of Fish Spoilage/G. Jeyasekaran and R. Jeya Shakila. 7. Surimi and Surimi Based Products. 8. Fish Canning : Principles and Practice/Sajan George. 9. Chitin, Chitosan and Glucosamine Hydrochloride/K.G.Ramachandran Nair. 10. Prawn Analogue/M.K. Venu. 11. Coated Products/George Ninan. 12. Value Addition in Fish Processing/R. Jeya Shakila and D.D. Nambudiri. 13. Recent Trends in Seafood Packaging/T.K. Srinivasa Gopal and C.N. Ravishankar. 14. Hygiene and Sanitation in Seafood Safety/Femeena Hassan. 15. Biological Hazards in Seafood/Sanjeev. S. 16. HACCP in Seafood Industry/N. Anandavally. References. Further References. Index.

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.

The chapters in the book varies from Recent Advances in Fishing Craft Technology ,Technology of Responsible Fishing to Fish Lipids, Fish Proteins ,Microbiology of Fish Spoilage, Value addition in sea food processing, Recent Trends in Seafood Packaging and HACCP in seafood  industry.