Ebook Info.

The book and chapters therein, were reproduction of my technical expertise and field experience gained over 37 years and relevant statistics, figures and illustrations were included to give the readers, more clear insights into the subjects. Sincere care has been taken to reproduce materials (text, tables and figures) in original form, from the hand-notes and materials prepared by me. But in course of preparation of the final text, there may be few visualizations and statistics, which were taken from the online resources and references which have been given at the last section. If anyone as a reader/ critic, feels that by doing so; personal sentiment of anybody has been hurt or intellectual properties has been reproduced; than valuable comment is solicited, to include them in the future edition.
This book FISH PROCESSING AND PRESERVATION TECHNOLOGY, contains following chapters relating to Fish Processing, Preservation, Fishery Bye-products and Value Addition by
Diversified Fishery Products. Biochemistry - Microbiology - Nutrition in Bacteria - Food Poisoning - Bacteria of Sanitary Significance - Chemical Composition of Fish and Shell fish - Fish in Human Diet - The Proteins - The Carbohydrates - The Lipids - The Vitamins. Fish Spoilage - Fish Handling on Board of Vessels/ on Shore: (Use of Ice/ Refrigerated Brine) - Principles of Mechanical Refrigeration - Refrigeration Effect - Evaporators - Condensers - Compressors - Refrigeration Piping Materials - Refrigerants - Fish Preservation by Icing - Production of Ice and its Variety – Freezing of Fish - Processing/ Freezing of Fish on Board and on Shore - Physio-Chemical Changes in Fish during Freezing. Canning of Fish - Fishery Bye-products - Value Addition by Diversified Fisheries Products - Fish Curing Methods - Dry-curing/ Drying of Fish - Salt-curing/ Salting of Fish - Smoke Curing/ Smoking of Fish - Pickling/ Acid Curing. Irradiation of Fish and Fisheries Products - Packaging and Packaging Materials for Fish and Fishery Products - Hygiene and Sanitation in Fishing Industry - Quality Control and Quality Assurance.