Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry.

Concentrating on the most modern and efficient techniques available for value addition, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods is a comprehensive and informative book that presents both the merits and limitations of these techniques, giving future direction in process developments for seafood processing.