Fish Processing Byproducts (Quality Assessment And Applications) (ePub)

The global market for fish products is increasing every year due to their perceived health benefit to the consumer. The book focuses on novel and emerging technologies for the recovery of high value biological components from byproducts of fish processing and also appropriate treatment and utilization of treated byproducts. The book begins with discussions on the current global status of production of fish and fish byproducts. The following chapters cover many topics of current interest including management of fish processing byproducts, biotechnological approaches for the utilization of and biomedical potentials of marine byproducts, surimi processing byproducts, processing of byproducts to obtain high value biomolecules such as oils, enzymes, proteins, collagen, gelatin, polysaccharides, pigments from shrimp carapace, silaging of byproducts and their current and potential industrial applications. Also covered are the aspects of seaweeds as source of functional food materials. The book is a resource for those interested in the latest advances in the science and technology of handling and processing of byproducts of fish. The book provides current state of knowledge in the key research areas and contains ideas for future research. The book will be especially valuable for food scientists and technologists, students, teachers and entrepreneurs engaged in fish trade and manufacture of fish products.