Preface Fisheries have emerged as a sector with potential to ensure food, nutritional and livelihood security. The geographic base of Indian marine fisheries has 8118 km coastline and 2.02 million sq.km. of Exclusive Economic Zone (EEZ) including 0.5 million sq. km. of continental shelf. A large number of fin fish and shell fish stock are exploited from our coastal waters using different craft and gear combinations. Technological advancements have increased the efficiency of fishing and expanded the area that may be fished. Such advancements include design of fishing vessels and the fishing gear being utilised, development of various satellite systems and the use of variety of electronic equipment to locate and target fish. Through various technological interventions, marine fish landings now exceeds 3.2 million tonnes. A strong base for fisheries research and education in the country has significantly contributed to overall development of this sector. Today fish processing and supply forms an important constituent of global businesses, Like other sectors of food industry it depends on providing products which are both safe and meet consumers requirements for quality. Indian is the world's second largest producer of food and has further potential to grow in this sector. India exports marine products to more than 90 countries. Marine product export has steadily grown over the years from a mere Rs. 39.2 million in 1961-62 to Rs. 11303.1 crores during 2010-11. Marine product export earnings have crossed 2 billion US dollars and Rs. 10,000 million mark in the year 2010. Major products exported are Shrimps, frozen fish, cuttlefish, squid and dried items. Tuna is third most traded fish internationally. Andaman and Nicobar Island holds 25-30% of tuna potential. The book "Advances in Harvest and Post Harvest Technology of Fish", edited by Prof. D.D. Nambudiri and Prof. K.V. Peter is a welcome initiative in updating the science behind harvesting and post harvest operations of fish. The efforts taken by the authors and Editors to compile the papers to bring out a book of this nature, deserve appreciation. A book of this nature will be useful to the students and faculty in the field of Fisheries Science.

1.    Introduction 2.    Materials for Boat Construction 3.    Engines and Propellers 4.    Fuel Saving 5.    Development of Computer Aided Designing (CAD) 6.    Type and Size of Boats          6.1    Trawlers     6.2    Otter trawlers     6.3    Side trawlers     6.4    Stern trawlers     6.5    Freezer trawlers     6.6    Purse seiners     6.7    Long liners      7.    Fishing Equipment          7.1    Echo sounders and sonars     7.2    Global positioning system (GPS)      8.    Global Maritime Distress and Safety System (GMDSS)          8.1    Advantages of the GMDSS over the current system     8.2    Implementation of the GMDSS requirements     8.3    The main types of equipment used in GMDSS      9.    Distress Alert Transmitters (DAT)      10.    Automatic Identification System (AIS)      11.    Handling Equipments          11.1    Advances in deck machinery     11.2    Automated long line system     11.3    Automated squid jigging machines     11.4    Net haulers     11.5    Net drums     11.6    Gantries     11.7    Stern ramp      12.    Side Thruster      13.    Satellites and Remote Sensing      14.    Vessel Monitoring System (VMS)      References

1.    Introduction      2.     Code of Conduct for Responsible Fisheries      3.     Technologies for Responsible Fishing     3.1     Technology for bycatch reduction in trawl fisheries     3.2     Technology for by catch reduction in purse seine fisheries     3.3     Technology for by catch reduction in gillnet fisheries     3.4     Technology for by catch reduction in hook and line fisheries     3.5     Technology for by catch reduction in trap fisheries      4.     Environment-Friendly Fishing Gears     4.1     Reducing bottom impact of towed gears     4.2     Semi-pelagic trawl system     4.3     Benthic release panels     4.4     Remote controlled otter boards (smart trawling)     4.5     Ground gear modifications     4.6     Otter boards bridles and sweeps      5.     Energy Conservation in Fishing     5.1     Fishing gear and methods     5.2     Vessel technology     5.3    Engines     5.4    Reduction gear, propeller and nozzle     5.5     Sail-assisted propulsion     5.6     Adoption of advanced technology     5.7    Conservation, management and enhancement of fishery resources      6.     Conclusion      References

1.    Introduction      2.    Indian Initiatives in Tuna Fishery      3.    Tuna Harvesting Techniques     3.1    Locating tuna     3.2    Fishing gear and machinery     3.3    Post harvest catch handling and storage techniques      4.    Post Harvest Handling Techniques for the Production of Sashimi Quality Tuna              4.1    Killing and cleaning tools     4.2    The ten easy steps to sashimi quality tuna      Acknowledgements      References

1.       Introduction 2.    Lipid Storage in Fish      3.      Factors Influencing Nature of Lipids in Fish      4.    Composition of Fish Oils     4.1    Nature and composition of fatty acids     4.2     Triacyl glycerols     4.3     Phospholipids     4.4     Diacyl glycerol ethers     4.5     Wax esters     4.6     Hydrocarbons     4.7     Sterols      5.    Autoxidation of Fish Lipids              5.1    Mechanism of autoxidation              5.2     Factors influencing lipid autoxidation              5.3     Control and prevention of autoxidation      6.    Lipid Autolysis      7.    Rancidity Problem in Fish     7.1     Indices of oxidative rancidity      References

1.    Introduction      2.    Structure of Protein     2.1     Primary structure     2.2     Secondary structure     2.3     Turns and Bends in the Polypeptide Backbone     2.4     Tertiary structure     2.5     Quaternary structure      3.    Protein Denaturation      4.    Conditions Affecting Protein Structure      5.    Fish Proteins     5.1    Sarcoplasmic proteins     5.2    Myofbrillar protein     5.3    Stroma proteins     5.4    Functional properties of fish proteins      References      Further reading

1     Introduction 2     Bacterial Flora on Fish 3     Products of Bacterial Activity 4      Bacterial Flora of Fish Caught from Different Waters 5      Fish Spoilage and Bacterial Flora 6      Bacterial Contaminations      7      Bacterial Contamination of Harvested Fish      8      Growth of Spoilage Bacteria      9      Scombroid Poisoning      10      Microorganisms on Iced Fish     10.1     Crustaceans     10.2     Molluscs      References

1.    What is Surimi?      2.    Fisheries Resources for Surimi Production      3.    Historical Perspective of the Surimi Industry      4.    Present World Scenario of Surimi Industry 5.    Surimi Industry in India      6.    Processing Technology for Surimi from Light Muscle Fish      6.1     Types of fish used for surimi     6.2     Heading, gutting, and deboning     6.3     Mincing     6.4     Washing and dewatering     6.5     Stabilizing surimi with cryoprotectants     6.6      Rapid freezing and packaging      7.    Surimi Processing from Dark Muscle Fish      8.    Quality Evaluation of Surimi      9.    Microbial Quality of Surimi      10.    Surimi based Products     10.1     Fish cakes     10.2     Fish balls     10.3     Crab analogs (Crab leg meat analog)      11.    Scallop Analogs      12.    Moulded Products      13.    Important Considerations in Surimi and Surimi based Products     13.1    Gelation      14.    Functional Properties of Surimi 15.    Cryoprotectants in Surimi     15.1    Mechanism of action of cryoprotectants      16.    Future Development in Fish Protein Stabilization      References

     1.    Introduction      2.    Containers     2.1     Materials used for forming containers     2.2    Types of cans     2.3    Labeling and coding     2.4    Can seam      3.    Microbilogical Aspects     3.1     Organisms associated with non acid foods     3.2     Heat resistance of bacteria     3.3     Logarithmic order of destruction     3.4     Thermal death time curve     3.5     Determination of TDT and survivor number     3.6     F-value     3.7    12 D concept      4.    Heat Penetration Aspects     4.1    Factors that influence heat penetration     4.2    Measurement of cold spot temperature      5.    Thermal Process Calculation     5.1    General method     5.2    Formula method      6    Inoculated Pack Studies 7.    Effect of Thermal Processing on Food Quality     7.1    Cook value      8.    Steps of Canning Fish              8.1    Handling raw material     8.2    Dressing and size cutting     8.3    Salt treatment     8.4    Precooking     8.5    Smoking     8.6    Packing/ Filling     8.7    Exhausting and seaming     8.8     Retorting and cooling     8.9    Inspection and storage References

1.    Introduction      2.    Resources     2.1    Crustacea     2.2    Zooplankton     2.3     Mollusca     2.4     Insecta     2.5     Thallophyta      3.    Biosynthesis      4.    Structure      5.    Detection and Estimation of Chitosan      6.    Specification of Chitin and Chitosan      7.    Economics of Chitin Recovery and Production      8.    Social and Economic Value of Chitosan      9.    Production of  Chitosan from Chitin      10.    Production of Glucosamine Hydrochloride      11.    Recent Advances in Applications of Chitin and Chitosan     11.1    Applications of chitin, chitosan and glucosamine hydrochloride      12.    Advantages of Chitosan     12.1    Cholesterol and overweight lowering     12.2    Cholesterol lowering in Human     12.3    Osteoarthritis prevention and Treatment     12.4    Carrier for nasal application of drugs      13.    Conclusion      References and Further Reading

1.    Introduction      2.    Dressing of Fish      3.    Preparation of Minced Meat      4.    Preparation of Flavor Ingredients      5.    Preparation of Colouring Ingredients      6.    Leaching of Minced Meat 7.    Ingredients Selected and their Role      8.    Preparation of Flavors      9.    Starch and its Role      10.    Extraction of Colours and its Application      11.    Taste Eenhancers      12.    Addition of Oil      13.    Standardized Preparation of Prawn Analogue from Bigeye Snapper      14.    Prawn Analogue Developed from Lizard Fish      15.    Cooking of the Shrimp Analogue      16.    Battering and Breading of the Analogue      17.    Freezing of the Product      18.    Frying of Prawn Analogue      19.    Packing of the Analogue      20.    Storage of Analogue      21.    Bacteriological Quality of Analogue      References

1.    Introduction      2.    Edible coatings used in Seafood Products     2.1    Pre-dust     2.2    Batter     2.3    Breading      3.    The Coating Process     3.1    Portioning     3.2    Pre-dusting     3.3    Application of batter     3.4    Application of breading     3.5    Pre-frying / Flash frying     3.6    Freezing     3.7    Packing and storage      4.    Coating Process Equipment     4.1    Forming machine     4.2    Pre-dusting machine     4.3    Batter application equipment     4.4    Breading application equipment     4.5    Fryers     4.6    Spiral freezers      5.    Coating Process Lines     5.1     Single line breading system     5.2     Tandem line breading system     5.3     Tempura or batter-fry  Line breading system     5.4     Tempura-Japanese Line breading system      6.    Coated Fishery Products     6.1    Fish fingers     6.2     Coated fish sillets     6.3     Fish mince based coated products     6.4     Coated shrimp products     6.5     Coated squid products     6.6     Coated bivalve products     6.7     Crab claw balls      7.    Common Quality Problems Encountered during the Coating of Seafood     7.1     Voids     7.2     Blow off     7.3     Pillowing     7.4     Tailings      8.     Innovative Processes in the Production of Coated Products      References

1.    Introduction      2.    Different Forms of Value Added Products      3.    Production of Fish Steaks      4.    Battered and Breaded Products      5.    Minced Fish Based Products     5.1    Fish cakes     5.2    Fish cutlets     5.3    Fish sausage     5.4    Dehydrated salted fish cakes     5.5    Fish fingers     5.6    Fish burgers     5.7    Fish balls     5.8    Fish wafers     5.9    Fish soup powder      6.    Surimi and Surimi Based Products     6.1    Kamaboko     6.2    Chikuwa     6.3    Tempura     6.4    Hampen      7.    Modern Seafood Analog Products     7.1    Imitation crab meat      8.    Marinated Fish Products      9.    Fermented Fish Products     9.1    Fish pickle      10.    Sous Vide Cook-Chill Products      11.    Precooked Seafood Entrees      12.    Future Needs      References

1.    Modern Packaging Systems     1.1    Modified atmosphere packaging     1.2    Active packaging-principles and applications     1.3    Aseptic packaging     1.4    Shrink packaging     1.5    Vacuum packaging     1.6    Thermal processing     1.7     Retort pouch packaging      2.    Packaging of Fish and Fishery Products     2.1    Packaging materials used      3.    Packaging Requirements for Fish and Fishery Products     3.1    Packaging of fresh fish     3.2     Packaging of processed seafoods      Suggested Reading

1.    Introduction      2.    Bacteria of Public Health Significance in Fish Handling      3.    Sanitary and Hygienic Precautions to be Followed in Fish Handling     3.1    Requirements for the fishing vessels      4.    Requirements for the Landing Sites/Auction Centres      5.    Requirements for the Processing Centres     5.1     Use only potable water or clean sea water for washing fish     5.2     Never put fish on sand or any unclean surface     5.3     Lighting and ventilation     5.4     Water supply     5.5     Ice     5.6     Utensils for fish handling     5.7     Washing of utensils and fish contact surfaces     5.8     Workers’ hygiene and health     5.9     Rodent control measures     5.10     Fly control measures     5.11     Waste disposal     5.12     Storage of toxic substances     5.13     Toilet facilities      Acknowledgement      References

1    Biological Hazards     1.1    Bacterial hazards      2.     Fungal Hazards      3.    Viral Hazards     3.1     Hepatitis A virus     3.2       Norwalk virus      4.    Parasitic Hazards     4.1     Parasitic worms     4.2    Protozoan parasites      5.    Aquatic Biotoxins     5.1    Paralytic shellfish poisoning (PSP)     5.2    Diarrheic shellfish poisoning (DSP)     5.3    Amnesic shellfish poisoning (ASP)     5.4    Ciguatera fish poisoning (CFP)     5.5     Puffer fish (Tetrodotoxic) poisoning (PFP)      6.    Pathogen Survival Through Cooking      References

1.    Introduction      2.    The Scenario in India      3.    The Concept of Hygiene in Indian Food Industry      4.    Food Safety- The Reality     4.1      Food import inspection and certification     4.2     Laboratories for export certification     4.3      Food export inspection & certification      5.    What is HACCP? & What is in Practice?      6.    Where We Stand? 7.    Success of Application of Food Safety Management System     7.1.    Pre-requisites for HACCP      8.    Logical Steps of HACCP     8.1      Assemble HACCP team     8.2     Describe product     8.3     Identify intended use     8.4     Construct flow diagram     8.5     On site confirmation of flow diagram     8.6     Principles of HACCP      9.    Conclusion      References      Further References Index      About the Editors