Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide
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 ro...
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| Main Authors: | , , , , |
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| Format: | Book |
| Language: | English |
| Published: |
Springer Nature
2022
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/38605/3/Post-Harvest.pdf http://ir.unimas.my/id/eprint/38605/ https://doi.org/10.1007/978-981-19-1566-6 |
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| Institution: | Universiti Malaysia Sarawak |
| Language: | English |
| Summary: | 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 practices from 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. |
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