Fish Processing
Sustainability and New Opportunities
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Beschreibung
This book seeks to address the challenges facing the internationalseafood industry via a two pronged approach: by offering the latestinformation on established technologies and introducing new ideasand technologies. An introductory chapter sets the tone for thebook by presenting the background against which fish processingwill exist in the near future. Chapter two looks at theenvironmental and sustainability issues relating to conventionalfish processing, including processing efficiency and better use ofthe outputs currently considered wastes. The impact ofmechanisation and computerisation on environmental sustainabilityis also addressed. Subsequent chapters examine the latestdevelopments in established fish processing technologies such ascanning, curing, freezing and chilling, with an emphasis on theenvironmental aspects of packaging and the process itself. Inaddition, quality and processing parameters for specific species,including new species, are described.
The second part of the book gives authors the opportunity tointroduce the potential technologies and applications of the futureto a wider audience. These include fermented products and theiracceptance by a wider audience; the utilisation of fish processingby-products as aquaculture feeds; and the use of by-products forbioactive compounds in biomedical, nutraceutical, cosmetic andother applications.
Autor*in
George M. Hall
Themen in »Fish Processing«
Fische Fleisch, Fisch, Geflügel Food Science & Technology Lebensmittelforschung u. -technologie Lebensmitteltechnik Meat, Fish & Poultry
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"The book lays the groundwork for assessing seafoodsustainability beyond the harvesting sector to encompass wholeindustry segments in the future. The authors present a fineacademic analysis of both the potential and limits of the LCAapproach, given basic disagreements on the definition ofsustainability; appropriate inclusion and measurement ofenvironmental impacts; and the role of regulations, costs, andacceptance by industry, consumers, and the public." (Journal of Aquatic Food Product Technology, 25December 2013)
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