Fisheries Processing : Biotechnological Applications

Contents: Preface. I. Processing quality control: 1. Microbiological quality of fishery products/D.R. Ward. 2. Rapid methods and automation for seafood microbiology/D.Y.C. Fung. 3. Microbiological control for fish smoking operations/R. Dillon, T.R. Patel and A.M. Martin. 4. New packaging technology for seafood preservation -- shelf-life extension and pathogen control/S. Ghazala. II. Fisheries biomass bioconversion: 5. Traditional fermented fish: fish sauce production/P. Saisithi. 6. Proteases from aquatic organisms and their uses in the seafood industry/N.F. Haard and B.K. Simpson. 7. Bioprocessing of chitin and chitosan/B.K. Simpson, N. Gagne and M.V. Simpson. 8. Applications of crustacean wastes in biotechnology/M.E. Zuniga and A. Illanes. 9. Production of fish protein concentrates/E. Barzana and M. Garcia-Garibay. 10. Production of fish protein hydrolyzates by microorganisms/V. Venugopal. 11. Production of fish silage/S. Arason. 12. Lactic acid and propionic acid fermentations of fish hydrolyzates/R.E. Levin. 13. Mussel processing wastes as a fermentation substrate/M.A. Murado, Ma.P. Gonzalez and L. Pastrana.  14. Waste water treatment for fisheries operations/M.C. Veiga, R. Mendez and J.M. Lema. III. Aquaculture applications: 15. Microbial biomass as a source of protein in the feeding of cultivated fish/A.M. Martin. 16. Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin/A. Tangeras and E. Slinde. 17. Fish vaccines: development, production and use of bacterial vaccines, with special reference to salmon/P.M. Aasjord and E. Slinde. Index.

"The levels of scientific and technological development in the fish processing industry still fall far short of those which characterize other food processing operations, especially with regard to utilizing by products and processing wastes. The application of modern techniques, however, would undoubtedly increase the profitability of this important industry. In seeking to address this problem Fisheries Processing concentrates on the application of bioprocessing methods for the enhancement of the seafood industry as a whole and in particular, to the area of recovery and processing of the marine biomass not utilized in traditional fisheries processing operations.

The editor of this book, Professor A.M. Martin, has drawn together contributions from an impressive list of international experts in order to build a thorough review of subjects such as the biotechnological aspects of fish processing, microbiological quality control, packaging, proteases from aquatic organisms, bioprocessing of chitin, fish protein concentrates and hydrolysates, novel sources of feed for cultivated fish and wastewater treatment. As a result, Fisheries Processing: Biotechnological Applications will be an invaluable reference for food scientists and technologists, microbiologists, biochemists, nutritionists, fisheries biologists and other specialists involved in the seafood processing industry."