Fisheries Processing

1. Front Matter

   Pages i-xiv

   PDF

2. Processing Quality Control

   1. Front Matter

      Pages xv-xv

      PDF

   2. Microbiological quality of fishery products

      • D. R. Ward

      Pages 1-17

   3. Rapid methods and automation for seafood microbiology

      • D. Y. C. Fung

      Pages 18-50

   4. Microbiological control for fish smoking operations

      • R. Dillon, T. R. Patel, A. M. Martin

      Pages 51-81

   5. New packaging technology for seafood preservation — shelf-life extension and pathogen control

      • S. Ghazala

      Pages 82-110

3. Fisheries Biomass Bioconversion

   1. Front Matter

      Pages 111-111

      PDF

   2. Traditional fermented fish: fish sauce production

      • P. Saisithi

      Pages 111-131

   3. Proteases from aquatic organisms and their uses in the seafood industry

      • N. F. Haard, B. K. Simpson

      Pages 132-154

   4. Bioprocessing of chitin and chitosan

      • B. K. Simpson, N. Gagne, M. V. Simpson

      Pages 155-173

   5. Applications of crustacean wastes in biotechnology

      • M. E. Hansen, A. Illanes

      Pages 174-205

   6. Production of fish protein concentrates

      • E. Bárzana, M. Garía-Garibay

      Pages 206-222

   7. Production of fish protein hydrolyzates by microorganisms

      • V. Venugopal

      Pages 223-243

   8. Production of fish silage

      • S. Arason

      Pages 244-272

   9. Lactic acid and propionic acid fermentations of fish hydrolyzates

      • R. E. Levin

      Pages 273-310

   10. Mussel processing wastes as a fermentation substrate

       • M. A. Murado, Ma. P. González, L. Pastrana

       Pages 311-343

   11. Waste water treatment for fisheries operations

       • M. C. Veiga, R. Méndez, J. M. Lema

       Pages 344-369

4. Aquaculture Applications

   1. Front Matter

      Pages 371-371

      PDF

   2. Microbial biomass as a source of protein in the feeding of cultivated fish

      • A. M. Martin

      Pages 371-390

   3. Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin

      • A. Tangerås, E. Slinde

      Pages 391-431

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.

• HACCP
• Seafood
• biotechnology
• food microbiology
• microbiology
• microorganism
• tea

• Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada

  A. M. Martin

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