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About The Author

D.D. Nambudiri
D.D. Nambudiri: Former Dean , College of Fisheries, Kerala Agricultural University, P.O. Panangad, Cochin-682 024, Kerala

Prof. K.V. Peter
Prof. K.V. Peter: Former Vice-Chancellor, Kerala Agricultural University, P.O. KAU, Thrisur-680 656, Kerala

About The Book

In recent years India has made notable advances in the fisheries. Progresses made in refinements of vessels, new line materials and line-handling systems, preserving the catch, the availability of oceanographic-sensor equipments and the utilization of satellite technology to locate potential fishing grounds have greatly improved the fishing power of longline vessels. Post harvest technology of fish has evolved in the last one decade to a more energy-efficient, cost-effective, and quality upgrading technology. Since fresh fish can get spoiled very quickly, the development of technology for post-harvest preservation and methodology to convert fish to value added products have also become popular in recent times. Value addition helps in getting high price for the fishery products. There is a need to develop competent human resources in the field of post harvest management of fish and production of value added products from them. It is required to inculcate vocational and entrepreneurial skills in order to widen employment opportunities, particularly among rural youth and the disadvantaged sections of the society as well as to enable self employment.

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  1. Start Pages

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  2. Recent Advances in Fishing Craft Technology


    Latha Shenoy
    5 - 20 (16 Pages)
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  3. Technologies for Responsible Fishing


    M.R. Boopendranath
    21 - 47 (27 Pages)
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  4. Tuna Harvesting and Processing Technology


    George Skoutarides
    49 - 69 (21 Pages)
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  5. Fish Lipids


    P.M. Sherief
    71 - 85 (15 Pages)
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  6. Fish Proteins


    T.V. Sankar
    87 - 115 (29 Pages)
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  7. Microbiology of Fish Spoilage


    G. Jeyasekaran and R. Jeya Shakila
    117 - 132 (16 Pages)
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  8. Surimi and Surimi Based Products


    M.V Chandra and B.A Shamasundar
    133 - 170 (38 Pages)
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  9. Fish Canning – Principles and Practice


    Sajan George
    171 - 201 (31 Pages)
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  10. Chitin, Chitosan and Glucosamine Hydrochloride


    K.G.Ramachandran Nair
    203 - 228 (26 Pages)
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  11. 10 

    Prawn Analogue


    M.K. Venu
    229 - 263 (35 Pages)
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  12. 11 

    Coated Products


    George Ninan
    265 - 305 (41 Pages)
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  13. 12 

    Value Addition in Fish Processing


    R. Jeya Shakila and D.D. Nambudiri
    307 - 335 (29 Pages)
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  14. 13 

    Recent Trends in Seafood Packaging


    T.K. Srinivasa Gopal and C.N. Ravishankar
    337 - 385 (49 Pages)
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  15. 14 

    Hygiene and Sanitation in Seafood Safety


    Femeena Hassan
    387 - 402 (16 Pages)
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  16. 15 

    Biological Hazards in Seafood


    Sanjeev. S
    403 - 422 (20 Pages)
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  17. 16 

    HACCP in Seafood Industry


    N. Anandavally
    423 - 434 (12 Pages)
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