Textbook on Fish Processing and Preservation Technology

1 Biochemical Constituents in Fish and Shellfish and their Composition
2 Food Additives in Fish Processing Industry and Seafood Products
3 Quality Assessment of Fish and Fishery Product
4 Seafood Preservation through Multi-Target Preservation
5 Post-Harvest Changes During Chilled Storage of Fish
6 Cold Chain Logistics in Fish Processing Industry
7 Principles of Fish Processing and Preservation
8 Hurdle Technology for Fish Preservation and Processing
9 Traditional and Modern Indian Fish Value Added Products
10 Extrusion Technology in the Development of Value-Added Fish Products
11 HACCP in Safe Seafood Production
12 Value Addition in Seafood
13 Spoilage in Salt-Cured Fish
14 Fish Drying: Process Control, Nutrient Preservation, and Shelf-Life Enhancement
15 Surimi and Surimi Based Products: Modern and Conventional Methods of Preparation
16 Principles of Low Temperature Preservation in Seafood Products
17 Changes Occur During Frozen Storage in Fresh and Marine Water Fish
18 Principles of Fish Canning Technology
19 Design, Layout and Instrumentation in Fish Processing Plant
20 Labelling of Fish Products and their Regulations