In recent years, India has made significant advancements in the fisheries sector. The refinement of fishing vessels, the use of new line materials and line-handling systems, the preservation of catch, the availability of oceanographic-sensor equipment, and the utilization of satellite technology to locate potential fishing grounds have all contributed to a significant improvement in the fishing power of longline vessels.
The post-harvest technology for fish has also evolved in the last decade to a more energy-efficient, cost-effective, and quality-enhancing technology. The development of technology for post-harvest preservation and the methodology for converting fish to value-added products has become increasingly popular in recent times, as fresh fish can spoil very quickly.
Value addition is necessary to obtain a higher price for fishery products. It is essential to develop competent human resources in the field of post-harvest management of fish and the production of value-added products. Vocational and entrepreneurial skills should be inculcated to widen employment opportunities, particularly among rural youth and disadvantaged sections of society, and to enable self-employment.
Content
01: Recent Advances in Fishing Craft Technologyby Latha Shenoy -02: Technologies for Responsible Fishingby M.R. Boopendranath-03: Tuna Harvesting and Processing Technologyby George Skoutarides-04: Fish Lipidsby P.M. Sherief -05: Fish Proteinsby T.V. Sankar -06: Microbiology of Fish Spoilageby G. Jeyasekaran and R. Jeya Shakila-07: Surimi and Surimi Based Products-08: Fish Canning – Principles and PracticebySajan George-09: Chitin, Chitosan and Glucosamine Hydrochlorideby K.G.Ramachandran Nair -10: Prawn Analogueby M.K. Venu -11: Coated Productsby George Ninan -12: Value Addition in Fish Processingby R. Jeya Shakila and D.D. Nambudiri -13: Recent Trends in Seafood Packagingby T.K. Srinivasa Gopal and C.N. Ravishankar -14: Hygiene and Sanitation in Seafood Safetyby Femeena Hassan -15: Biological Hazards in Seafoodby Sanjeev. S -16: HACCP in Seafood Industryby N. Anandavally
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