Fisheries in India and elsewhere are a very important economic activity with total fish production growing each year in response to increasing demand from consumers. With this growth, it is important for developing countries to take advantage of new advances in fish preservation, processing, and packaging technologies.

This new volume, Advances in Fish Processing Technologies: Preservation, Waste Utilization, and Safety Assurance, covers advances in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies. The chapters introduce improved techniques that are available for handling, transportation, product development, packaging, preservation, and storage of fish with the aim to present safe and convenient products to consumers. The volume also addresses technology to reduce undesirable changes in fish due to processing. The technologies discussed include high-pressure processing, irradiation, pulsed light technology, pulsed electric field, microwave processing, application of radio frequency, ultrasound, and more.

Topics such innovative methods for utilization of fish waste are discussed as well, and quality and safety aspects of fish and fish products are covered with reference to antimicrobial resistance bacteria and new developments in safety and quality management systems of fish and fish products.

This volume provides a wealth of information for graduate and postgraduate students of fisheries and food science. It will also be useful for food science professionals.

Chapter 1: Advancement in Fish Processing Technology: The Indian Scenario
Chapter 2: Surimi and Surimi-Based Products
Chapter 3: Freezing of Fish and Fishery Products: Basics and Advancements
Chapter 4: Emerging Fish Processing and Packaging Technologies: An Overview
Chapter 5: Utilization of Low-Cost Fish Through Restructured Product-Based Technologies
Chapter 6: Hydrocolloids: Application in Fish Processing to Improve Mechanical and Functional Properties of Fish Products
Chapter 7: Edible Packaging for Fish Preservation: Fundamentals and Applications
Chapter 8: Disruptive Technologies: Its Scope in Seafood Processing and Traceability of Fish Products
Chapter 9: Secondary Raw Material and Low-Cost Fish for Fish Meal Production and Its Implications in the Animal Feed Industry
Part II: Seafood Composition and Scope of Developing High-Value Products
Chapter 10: Marine Fish Fatty Acids: Variation in Fatty Acid Profiles of Pelagic and Demersal Fishes
Chapter 11: Endogenous Enzymes: Their Roles in Quality of Fish/Shellfish and Their Products
Chapter 12: Green Technologies for Developing High-Value Novel Marine Nutraceuticals: Scope and Innovations
Part III: Utilization of Fish Processing Wastes
Chapter 13: Fish Wastes: Present Status of Utilization and Scope of Valorization
Chapter 14: Production of Omega-3 Capsules from Fish Offal: Recycling of Resources for Sustainable Production and Consumption
Chapter 15: Bioactive and Functional Nutraceuticals from Shrimp Processing Wastes
Chapter 16: Edible Packaging from Fishery Waste: A Future Prospective
Part IV: Emerging Seafood Safety Concern and Quality Management
Chapter 17: Antimicrobial Resistant Bacteria: An Emerging Seafood Safety Concern
Chapter 18: Emerging Pathogens of Public Health Significance Associated with Seafood
Chapter 19: Understanding Food Safety in Fish and Fishery Products
Chapter 20: Developments in Safety and Quality Management of Fish and Fishery Products
Part V: Entrepreneurship Development in the Fish Processing Sector
Chapter 21: Entrepreneurship Initiatives in the Fisheries Post-Harvest Sector Through the Agribusiness Incubation Program