The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties…mehr
The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practicesfrom experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries.
The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.
Md. Hannan is now serving as an assistant professor in the Dept. of Aquatic Animal Health Management, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh. He is now conducting his PhD research under Dr. Mohammad Bodrul Munir at Universiti Malaysia Sarawak (UNIMAS). Dr. Habib is now serving as a professor and chairman of the Dept. of Fisheries Biology and Genetics, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh. Dr. Shahabuddin is now serving as a professor and chairman of the Dept. of Aquaculture, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh. Md. Haque is now serving as an executive at W and M Ventures (Fish and Shellfish Quality Control), Khulna in Bangladesh. Dr. Munir is one ofthe academic faculty members (teaching and research) in the aquatic science program at the Faculty of Resource Science and Technology of Universiti Malaysia Sarawak (UNIMAS) since 2017. He obtained his PhD in aquatic animal nutrition from Universiti Sains Malaysia (USM) in 2016. He has practical experiences in developing guidelines of hazard analysis critical control point (HACCP) for frozen food products.
Inhaltsangabe
Chapter 1. General Discussion.- Chapter 2. Product Description.- Chapter 3. Processing of Shrimp.- Chapter 4. Food Additives and Soaking.- Chapter 5. Defects of Shrimp.- Chapter 6. Traceability in Shrimp.- Chapter 7. Plant Sanitation and Hygiene.- Chapter 8. Packaging, Labeling and Storage.- Chapter 9. Inspection of Frozen Shrimp.- Chapter 10. Laboratory Analysis.- Chapter 11. Shipment and Shipping Documents.- Chapter 12. Audit, Certification and Payment.- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products.- Chapter 14. Recommendation and Conclusion.-
