Seafood Processing

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The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. What the consumer wants is easy-to-prepare or ready-to-eat value added products. With great understanding of this dynamic, the author focuses on the upcoming novel technologies that can answer this demand. An extremely practical undertaking, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook Chilling and Other Methods, considers all the issues that need to be addressed to bring these new items profitably to market, including product development, processing, packaging and storage. The editor pays particular attention to pertinent issues such as high perishability, environmental hazards, and the impact of processing on nutritional value.