Publisher's Synopsis
This text establishes the methods of fish processing and highlights important areas of the work. The authors consider the influence of fish physiology and biochemistry on fish processing. Biochemical reactions, preservation methods, temperature storage, by-products and fermentation are discussed and new technologies such as membrane recovery of wastewater proteins, the use of lactic acid bacteria in preservation and the use of recovered functional proteins are examined. Emphasis is placed on product quality, process development, new products, and on marketing and commercial aspects. The text is intended as an overview of the field for industrialists wishing to improve or diversify their operation and for those involved in teaching this aspect of food technology.
