Pages: 200

No chapter abstract available.

Pages: 27

Fish and shellfishes are highly sought after due to their proven health benefits. They are a rich source of easily digestible proteins, healthful polyunsaturated fatty acids (FAs), and minerals. Their production, as well as consumption, is on the rise globally. Over the years, Indian fish production has increased many folds, and its share in export is also on the rise. However, a very large quantity of fish produced in India is lost due to improper handling and preservation. Loss of this highly nutritive food commodity is not good for a country with so many undernourished populations. Improved handling and processing, and preservation technologies are to be adopted to overcome this loss. The present chapter provides an insight into the fish processing scenario in India. The various methods developed for fish preservation, starting from chilling, freezing, drying to thermal processing, extrusion, etc., are described apart from various packaging interventions.

Pages: 22

Fisheries resources have enormous potential to enhance the livelihood of low-income groups and at the same time fulfill the requirements of nutritional security so as to alleviate malnutrition problem. Surimi is a water washed fish mince and partially dehydrated. Processing of low economic value fish to surimi is gaining importance in India mostly for the export market. A dramatic growth in surimi-based product industry began in the mid-1960s. In India, threadfin breams, croaker, ribbonfish, and bigeye snappers fishes contributed significantly as raw material for surimi production. At present world, 500,000 tons of surimi are marketed across the globe, of which India’s share is about 45,000 tons. The type of fish normally used for surimi production is lean variety of fishes. However, with modified technology any fish can be used for surimi production. The final quality of surimi is judged by three important parameters: moisture content, gel-forming ability, and color are important. The microbial safety and quality of surimi largely depend on the quality of fish used for production. The major challenges for the surimi industry are the supply of raw material at a constant price throughout the fishing season. The profitability gets eroded if the raw material cost is fluctuating. Also, the vagaries of nature make a very poor fishing season.

Pages: 22

The advancement in the food industry is due to the application of different new technologies in machinery, preservation methods, packaging, labeling, and transportation. With the busy lifestyle of people and change in food habits, there is an increased demand for ready-to-eat and ready-to-cook products leading to the increased concern about the safety and nutritional quality of food supplied to consumers. Freezing alone contributes to 62% of processed foods. India is the 4th major exporter of seafood, mainly in frozen form. In the modern food industry, freezing of foods has been well established as a preservation method to increase shelf life. Though the basic freezing methods like contact plate freezers, air blast freezers, and immersion freezers can preserve the food, there are some deteriorative changes in quality during freezing and storage. The advanced methods of freezing utilize the dipole moment of water and freeze the product very rapidly to minimize the deteriorative changes in quality and nutritive value to a maximum extent. Hence, this chapter will guide the academicians and industrialists to understand the concepts of freezing and guide them in adopting the best method of freezing as it helps in enhancing shelf life, quick, convenient, and effective one for aquatic food products.

Pages: 26

The principle used in food processing is altering their state and its atmosphere suitably to overcome the microbial as well as biochemical reactions so that the product shelf life can be extended. Food processing also helps in making the food fit for consumption by modifying taste, aroma, and texture and improves the nutritional value. Fresh food is highly perishable and can be preserved by use of different conventional processing technologies. However, in spite of many conventional processing technologies, food industry struggles to meet the consumers demand for convenient, nutritious, wholesome safe and quality food. Emerging food processing and packaging technologies will help in achieving this. This chapter provides a detailed note on the available emerging technologies for food processing and preservation.

Pages: 16

Restructured fish product technology is a promising area of the fish processing sector where the science behind fish muscle protein application has tremendously contributed to the preparation of versatile products. Efficient utilization of undervalued fish species will benefit researchers and nutritionists in recommending high-quality fish protein at reasonable values across the globe. Naturally available hydrocolloids in the form of alginates from brown seaweed or carrageenan from red seaweeds are some of the best ingredients used for the preparation of restructured fish products. Endogenous enzymes like microbial transglutaminase also interact with the fish muscle proteins in enhancing the functional properties. Demand for minimal processing in the food industries has put functional properties like gelation, viscosity, emulsification, and foaming application in meat science to a diverse area. Interaction of different ingredients with the various chemical constituents of the fish muscle proteins, fats, or water molecules is the primary factor responsible for showcasing the different functional properties in restructured fish products. The majority of the restructured products are prepared from either the fish mince or surimi. The representative fish flavor, odor, or taste of the original fish is lost or reduced during the course of processing the mince or surimi, adding the desirability to introduce novel flavors to the end 102 product. Textural improvisations by adding salt, phosphates, endogenous enzymes, gums, or hydrocolloids can also valorize the fish products. The restructured product technology in fish muscle protein has remarkable scope in contributing to the global food science.

Pages: 21

An increase in fish production is expected during the next several years as a consequence of a rise in demand for fisheries products with concomitant development of culture and capture fisheries as well. In the present-day food processing industry, hydrocolloids are given high weightage as novel additive in the development of high-value food products. Hydrocolloids are a diverse group of long-chain polysaccharides and popularly known as gums, which are dispersible in water and form viscous dispersions and/or gels, the characteristic attribute of each hydrocolloid. A colloid is a homogeneous non-crystalline substance and consists of ultra-microscopic particles of one substance dispersed through a second substance. Hydrocolloids are necessarily to be dissolved completely in aqueous solution to exhibit their function in the food systems. The thickening property of hydrocolloids is contributed in the food systems due to their viscosity.

Pages: 21

Over the past few years, consumer focus is shifting mainly towards healthy food, which has driven considerable attention towards aquatic foods. Nutritional profiling of fish has revealed abundant nutrient reserves in its meat. Fish spoilage which initiates immediately after its death, is primarily associated with bacterial, enzymatic, and chemical reactions, categorizing fresh fish as a highly perishable commodity. Edible packaging technology is an eco-friendly approach and a promising tool in food packaging, ensuring the supply of safe and stable food. Edible packaging can improve the quality and shelf life of fresh fish and fishery products by acting as a primary package. The history of edible films (EFs) can be traced back to ancient kingdoms, where films derived from edible polymers were used for spying purposes. EFs are prepared separately as thin sheets and then placed over the product or between the food components.

Pages: 22

This chapter gives an overview of new and promising technologies while discussing the potential of innovative monitoring technologies to better manage fish processing technologies and related areas. It discusses the latest development in big data, artificial intelligence (AI), IoT, and blockchain technologies along with their applications in fisheries and aquaculture sector, particularly in fish processing for managing the fisheries resources in a sustainable manner right from harvesting to consumer’s plate. In terms of fish use and processing, about 88% of the total fish production of 179 million tons is used for direct human consumption; the remaining 12% is used for non-food purposes. In 2018, 67 million tons of fish were traded internationally, which accounted for 38% of total fish caught and cultured throughout the world. The global seafood processing sector is considered the most intricate part of all food sectors.

Pages: 18

In order to cope up with the change in demand and market for fish meal, there is a need to enhance knowledge on fish meal in regard to increase its nutritional value and economic value in feed industry. Fish meal, raw material used, quality, and regulations, nutritional aspects, processing, and preservation, importance, applications of fish meal have been explained in the present book chapter. There is a need to explore new areas for source of material which will enable industry-driven approach. The use of alternative to fish meal in aquafeed industry and search for such alternative options are current trends in the industry.

Pages: 86

No chapter abstract available.

Pages: 32

The world’s total marine catch was 79.3 million tons in 2016, representing a decrease of almost 2 million tons from the 81.2 million tons in 2015. Among various sources, the marine fishes are nutritionally significant in human diet due to their high levels of omega-3 (n-3) PUFA, which have been reported to reduce the risk of coronary heart diseases, lower blood pressure and plasma triacylglycerol levels and several other health benefits such as prevention of human breast cancer growth, diabetes mellitus, asthma, Ulcerative colitis and Crohn’s Disease and inflammatory disorders of the immune system. The fatty acid (FA) profiles of seafood varies considerably with temperature, salinity, and the type and availability of food, factors which, in turn, are affected by geographical area and by season. Commercially available pelagic species at global level display the widest range of energy intensities of fisheries for human consumption. Both pelagic and demersal fishes have higher concentrations of n-3 and n-6 PUFA for apparent positive effects on human health. Multivariate statistical analysis has been successfully applied 204in lipid research especially for FAs with respect to species, size, and seasonal changes. Principal Component Analysis (PCA) is an unsupervised method which acts to reduce the dimensionality of multivariate data while preserving most of the variance within samples. Pelagic fishes caught in post-monsoon season were rich in n-3 FAs such as EPA, 18:4n-3 and DHA. The pelagic and demersal fishes with different sizes captured during different seasons could be differentiated from one group to other group based on FA composition.

Pages: 35

Endogenous enzymes, especially proteases, lipolytic enzymes, polyphenol oxidase (PPO), lipoxygenase (LOX), transglutaminase (TGase), and trimethylamine-N-oxide demethylase (TMAOase), contribute to the overall quality of seafoods during postmortem handling, storage, and processing. Lipolytic enzymes, including lipases and phospholipases, play a major role in the hydrolysis of lipids in seafoods, thus liberating free fatty acids (FFAs). FFAs are prone to lipid oxidation, producing off-flavor compounds. In addition, FFAs can interact with proteins, which may modify the texture of seafoods. Enzymatic browning caused by endogenous PPO is one of the most important reactions, which detrimentally affects the quality and acceptability of shellfish or crustaceans. Enzymatic lipid oxidation catalyzed by LOX is another cause of quality deterioration, especially rancidity or off-odor/off-flavor in seafoods. The textural loss in fish/shellfish and their products is mainly associated with endogenous protease and TMAOase, 236which can lead to softening and hardening of the products, respectively. However, TGase is responsible for enhancing the gelling properties of surimi gels via augmentation of setting phenomenon. Despite the negative impact of proteases, they get involved in the manufacturing of fermented salted fish/ shellfish products. Therefore, eating quality and sensory characteristics of seafoods are directly governed by endogenous enzymes.

Pages: 16

Marine organisms serve as rich source of biologically active substances such as polyunsaturated fatty acids, proteins, peptides, pigments, sterols, etc., having immense therapeutic benefits. The increased awareness regarding the health benefits of marine bioactive among the general public has further fostered its extraction for diverse applications. Conventional solvent-based methods are often employed for extraction of bioactive compounds from marine sources. However, such methods are time consuming, require a longer duration and need further purification/concentration step. In addition to this, there is an increasing global concern on the use of organic solvents for extraction as they are not eco-friendly methods. Hence, innovative and sustainable extraction technologies such as supercritical fluid extraction (SFE) were introduced as an alternative to conventional separation methods. SFE helps in the efficient extraction of thermolabile compounds as the process is often carried out at lower temperature. Apart from SFE, other greener technologies that are currently employed for extraction of marine bioactives include ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), eutectic solvents, deep eutectic solvents (DES), switchable solvents (SS), etc. The present review highlights the sustainable 272extraction methods used in isolation of marine bioactive compounds with special emphasis on the most commonly employed techniques, SFE, UAE, and MAE.

Pages: 68

No chapter abstract available.

Pages: 21

Fish wastes are generated at different points in the value chain, viz. by-catch, onboard handling, landing centers, transportation, storage, processing, retailers, and consumers. Most of the wastes generated in the fish processing plants are discharged as untreated into the nearby coastal waters, which creates potentially hazardous environments in the receiving ends. There is a significant economic loss due to fish processing wastes, which otherwise could become a potential source in aquaculture practices such as in the form of fish meal and oil, which are recognized as an important source of protein and lipid in fish feed formulation. Solid fish waste includes head, tails, skin, gut, fins, and frames; these can be a great source for a variety of basic economical products such as proteins and amino acids, collagen, gelatin, oil, and enzymes. Besides these, an array of economically important products such as chitin, chitosan, taurine, creatine, antifreeze proteins, omega-3 PLTFAs, chondroitin sulfate, etc., are presently obtained from fish wastes and commercialized. Development of different valorization processes for fish waste utilization would play a key role to decrease their indiscriminate disposal. Enzymatic hydrolysis of fish wastes and underutilized fish biomass is an ideal method for recovering proteins. Such recovered proteins after purification would have a wide variety of applications in the field of foods and pharmaceuticals. As a meaningful fish waste utilization and 290management, proper implementation of eco-friendly recycling technologies to convert all the valuable components present in the waste into products useful for the mankind would not only reduce the amount of bio-waste going to disposal route, but would also substantially increase the economy of the fisheries sector.

Pages: 10

Fish is a superfood rich in quality animal proteins, heart-, and brain-friendly omega-3 polyunsaturated fatty acids and micronutrients. Fish is playing a big role and is going to play still a much bigger role in global food and nutritional security. Sustainable development and economic growth require minimization of ecological footprint by modifying the manner in which goods and resources are produced and consumed in a responsible manner. Food security, in simple terms, is a measure of the availability of food and individuals’ ability to access it. Food security has been defined by the United Nations as a condition where “all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life”.

Pages: 16

Exploration of processing waste as a source of secondary raw material for the development of functional and nutraceutical products are increasing over the years. Wastes from the processing operations of crustaceans dumped by the processing industries are one of the alarming environmental concerns in terms of its massive disposal rate. However, these wastes possess a huge reserve of unique bioactive compounds especially lipids (shrimp oils), polysaccharides (chitin, chitosan, glucosamine), carotenoproteins, minerals, various enzymes (protease, lipase), pigments (astaxanthin) which have immense marketable efficacy in the export market as new functional foods, nutraceuticals, and dietary supplements in promoting consumer health and nutrition. Hence, effective extraction and recovery of these shellfish processing wastes is required in order to minimize the impact of environmental hazards and to explore their potency as an effective nutraceutical. The nutraceuticals discussed in this chapter are characterized as polymers (chitin, chitosan, glucosamine hydrochlo-ride), protein (enzymes, protein hydrolysate, shrimp paste and sauces) and lipid-based (Shrimp oils and their components) on the material used from the shrimp processing wastes.

Pages: 18

Current trends in food packaging research are aimed towards the improvement of food quality and safety by using environmental friendly bio-based packaging materials, having biodegradable characteristics. In fish processing industries, a huge amount of processing waste is being generated in the form of head, viscera, fins, scale, bones, etc., which have high levels of nutrients such as protein, lipids, polysaccharides, etc. Majority of these waste materials are being dumped as waste on land or sea, which cause environmental pollution. In order to avoid this and to recover these nutritious materials, modern seafood industries started focusing on waste utilization and converting the waste into wealth in the form high value products. Edible packaging is one of the grave areas that has not been focused so far. It can address the three major problems namely, converting fishery waste into edible packaging, which can provide additional nutrition to the consumer and revenue to the industries, addressing environmental pollution by converting the waste into wealth and as an alternative for synthetic polymers due to their environmental friendliness and finally ensuring food safety and improving quality by retarding microbial growth, prevent the oxidation of lipids and loss of moisture, and functions as a carrier of additives such as antimicrobial and antioxidant agents, flavors, aroma components, etc. This chapter reviews the importance of fishery 338waste and their utilization for edible packaging development and applications in the different sectors.

Pages: 96

No chapter abstract available.

Pages: 20

Seafood is one of the widely consumed foods of animal origin. Due to the protein-rich biochemical composition and the nature of the habitat, management of quality and safety of seafood from a microbial perspective is a challenge. Fish and shellfish harvested from coastal-marine environment are known to harbor numerous pathogens, acquired either naturally from the seawater or due to the contamination of the aquatic environment. The problem of human pathogens in seafood is confounded by them being multiple drug-resistant (MDR). Infections by MDR bacteria can be complicated by the fact that these bacteria are recalcitrant to many clinically relevant antibiotics. Many known pathogens have acquired abilities to tolerate multiple antibiotics. Such bacteria can contaminate seafood via different pathways and end up in the human food chain. Thus, seafood as vehicles of multiple drug-resistant human pathogenic bacteria is an emerging problem that can potentially compromise the safety of seafood for consumption as well as its acceptance in the global market. The current trend in seafood safety assurance is limited to screening for pathogenic bacteria while grossly overlooking 358the possibility of the occurrence of antibiotic-resistant bacteria. Hence, it is imperative from the food safety point of view to determine the extent to which antibiotic-resistant bacteria are prevalent in seafood, the molecular basis of antimicrobial resistance, and the sources of such bacteria. This will ultimately help in understanding the dynamics of microbial interaction in the aquatic environment, identifying the critical routes of contamination, developing methods to detect them, and devising strategies to prevent the contamination of seafood.

Pages: 18

Seafood acts as a potential vehicle for the transmission of foodborne pathogens among humans. Contamination of seafood through various portals, mainly by unhygienic handling and use of unclean equipment and contact surfaces is a persistent problem. Vibrio spp., E. coli, Salmonella enterica, Listeria monocytogenes, Clostridium botulinum, and Staphylococcus aureus are among the important pathogens that are reported to cause foodborne illnesses as a result of consumption of contaminated seafood. Emerging pathogens such as Arcobacter spp., Cronobacter spp., enteric viruses, etc., that have not previously been thought to be foodborne have become considerable threats to food safety and human health later. Microaerophilic Arcobacter spp. are highly virulent pathogens of seafood origin that cause gastroenteritis, peritonitis, and bacteremia in infected individuals. Cronobacter sakazakii is an important bacterium that contaminates a variety of ready-to-eat and minimally processed foods, including seafood. Its exceptional ability to thrive in dried and dehydrated foods adds to its virulence potential. Enteric viruses are natural inhabitants of the human and animal gastrointestinal tract, which contaminate seafood through the fecal-oral route. Norovirus, adenovirus, enterovirus, and hepatitis A (HA) virus are the significant groups of enteric viruses that cause gastroenteritis disorders in humans post-consumption of contaminated shellfish, especially the bivalve mollusks. Cautious handling 378of seafood post-harvest and meticulous management practices could be probable strategies for the prevention of contamination of fish and shellfish by enteric pathogens. This is a pre-requisite for ensuring the supply of safe seafood.

Pages: 31

Food safety is for providing safe food, food without any chemical and microbiological hazards, so that the consumers are not put into difficulties. Food provides nutrition for the body to grow and energy for metabolism and sustaining life, and any contaminant present would have negative impact in one form or other. The chapter discusses food safety with special reference to fish and fish products. The hazards normally encountered, both biological and chemical, the types of biological hazards, the different classes of chemicals hazards including additives, some of which become hazards at levels beyond maximum residual level recommended by the regulatory agencies, the incidence of foodborne illness and the related information including management measures. This will be useful for the students at undergraduate and Postgraduate levels for academic purposes, as a source of ready reckoner for the professions in the discipline and any other reader to know about food safety as a concept.

Pages: 24

Fishery products are important for a balanced diet and contribute positively to the nutritional status of humans. Fish is known to be an excellent source of proteins, long-unsaturated chains of omega-3 fatty acids (EPA and DHA), vitamin D, vitamin B12, and many useful trace elements such as selenium and iodine. Fatty fish are the most important sources of omega-3 fatty acids, and vitamin D. Many epidemiological studies have shown that the frequent consumption of fish results in a lower risk of heart disease, improved neurological development in fetuses, and reduced levels of disease including obesity, diabetes type 2, multiple sclerosis and osteoporosis. Though fishery products are highly traded food commodities at the international level with perceived health benefits, they can pose numerous health risks. Fish products may harbor various contaminants, including biological, chemical, and physical hazards, with the most prevalent being the biogenic amines, biotoxins, heavy metals, pathogenic bacteria, and viruses. High concentrations of these contaminants when present in fish may constitute serious hazards.

Pages: 42

No chapter abstract available.

Pages: 40

Technology developments in fish processing sector offer scope for innovation, increase in productivity, increase in shelf life, improve food safety and reduce waste during processing operations. There are huge prospects for live fish marketing, chilled, and minimally processed fish products, mince-based convenience products, specialty products, coated products, and shelf-stable products. Fish processing operations generate about 47% of waste in India, comprising of skin, head, viscera, trimmings, liver, frames, bones, and roes. Developing appropriate and scalable technology to recover or isolate the valuable components from rest raw materials for high-value nutraceuticals and health formulations products could be of paramount importance in the context of optimal utilization of the resource. The commercialization of fish products still poses a lot of challenges to the entrepreneur and researcher in terms of optimization of technologies and ultimately developing the technologies into a commercially viable business plan. In 2016 an Agri-Business Incubation Center (ABI) was established in CIFT under the XII plan scheme of National Agriculture Innovation Fund (NAIF) of ICAR. The role of the ABI Center is to facilitate the innovator and the researcher to turn their ideas into commercial ventures with a focus on incubation and business development programs, including entrepreneurship, skill development, and Grassroot innovators activities. This chapter gives an overview of the importance of fish as a functional food, the business incubation initiatives and entrepreneurship avenues in the fish processing sector and a profile of commercially successful technologies from the Fisheries Post-Harvest Sector.