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Fisheries Processing

Biotechnological applications

  • Book
  • © 1994

Overview

Editors:
  1. A. M. Martin

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

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Table of contents (17 chapters)

  1. Front Matter

    Pages i-xiv
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  2. Processing Quality Control

    1. Front Matter

      Pages xv-xv
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    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
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    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
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Keywords

About this book

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.

Editors and Affiliations

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

    A. M. Martin

Bibliographic Information

  • Book Title: Fisheries Processing

  • Book Subtitle: Biotechnological applications

  • Editors: A. M. Martin

  • DOI: https://doi.org/10.1007/978-1-4615-5303-8

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1994

  • Hardcover ISBN: 978-0-412-58460-2Published: 31 May 1999

  • Softcover ISBN: 978-1-4613-7420-6Published: 30 September 2012

  • eBook ISBN: 978-1-4615-5303-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XV, 494

  • Topics: Food Science

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