Fisheries Processing

Biotechnological applications

Buch | Softcover

494 Seiten

2012 | Softcover reprint of the original 1st ed. 1994
Springer-Verlag New York Inc.
978-1-4613-7420-6 (ISBN)

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The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.

One Processing Quality Control.- 1 Microbiological quality of fishery products.- 2 Rapid methods and automation for seafood microbiology.- 3 Microbiological control for fish smoking operations.- 4 New packaging technology for seafood preservation — shelf-life extension and pathogen control.- Two Fisheries Biomass Bioconversion.- 5 Traditional fermented fish: fish sauce production.- 6 Proteases from aquatic organisms and their uses in the seafood industry.- 7 Bioprocessing of chitin and chitosan.- 8 Applications of crustacean wastes in biotechnology.- 9 Production of fish protein concentrates.- 10 Production of fish protein hydrolyzates by microorganisms.- 11 Production of fish silage.- 12 Lactic acid and propionic acid fermentations of fish hydrolyzates.- 13 Mussel processing wastes as a fermentation substrat.- 14 Waste water treatment for fisheries operations.- Three Aquaculture Applications.- 15 Microbial biomass as a source of protein in the feeding of cultivated fish.- 16 Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin.- 17 Fish vaccines: development, production and use of bacterial vaccines, with special reference to salmon.

Zusatzinfo	XV, 494 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4613-7420-0 / 1461374200
ISBN-13	978-1-4613-7420-6 / 9781461374206
Zustand	Neuware