Fish Products and Value Addition
By
S. Balasundari & G. Raghu and S. Felix
Preface
The demand for fish, as an important components of the diet, is growing significantly all over the globe, due to its high nutritive value and palatability Several processing technologies have been developed for different fish & shellfish verities over the years ensuring increasing storage duration, distance transportation, assuring quality & hygiene for the ultimate consumers, effective utilization of low-valued fish and providing higher economic benefit. A number of methods are used to preserve fish, which primarily include employing techniques based on temperature control, using ice, refrigeration or freezing; and others on the control of water activity, including drying, salting, smoking and freeze-drying. Further, the technologies of development of new and innovative value added products have added new dimensions for use of fish depending on the requirements of the diversified consumers' base. These products range from live fish and shellfish to ready-to-eat convenience products. Considering the fact that the industry is becoming highly competitive, value addition offers alternative approach for raising profitability from the enterprise.
The post harvest losses recorded is 12% which leads to intense revenue loss to fishers. Creation of awareness among fishers, train them on improvised fish preservation techniques and value addition will be the ideal solution to overcome this loss. The reduction in postharvest losses has a direct impact on local and regional trade flows. Per capita consumption of fish is very low; it is only 9 kg against the recommendation 14 kg. Availability of diversified quality fish products in the domestic market has to be increased to ensure increase in per capita consumption of fish. The content of this book is planned to overcome these issues by providing detailed information on fish preservation methods and value addition.
This book entitled 'Fish Products and Value Addition' authored by Drs S. Balasundari, G. Raghu and S. Felix is well written and gives significant information about principles of fish preservation and processing, traditional methods of fish preservation and diversified products from fish. I appreciate the effort of the authors in bringing out this useful publication.
Contents
1 – Principles of Fish Preservation and Processing
2 – Traditional Methods of Fish Preservation
3 – Extrusion Products
4 – Diversified Products from Fish
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