Aquaculture and fish-farming Books

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisThe 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.Table of ContentsChapter I-General discussion (Page No. 01-07): The chapter includes general discussion about shrimps and shrimp business. Contents are- 1.1. Factors affecting seafood business in international seafood market. 1.2. Taxonomic classification of shrimps. 1.3. Morphometric identification of shrimp. Chapter II -Product description (Page No. 08-45): The chapter includes the details of product description (types, diversification, grading, freezing method, packing of shrimp, uniformity ratio, glazing and hardening etc. Contents are- 2.1. Type of product. 2.2. Diversification of Shrimp Product. 2.3. Freezing Method. 2.3.1. Individual Quick Freezing (IQF). 2.3.2. Block Frozen. 2.3.3. Semi-IQF. 2.4. Packing of Shrimp. 2.4.1. Packing of Block Product. 2.4.2. Packing of Semi-IQF Product. 2.4.3. Packing of IQF Product. 2.4.3.1. Regular Packing (10×1 kg). 2.4.3.2. Bulk Packing (1×10 kg). 2.5. Weight Declaration. 2.6. Brand Selection. 2.7. Size/Grade of Shrimps. 2.7.1. Grading Method. 2.8. Uniformity of Shrimps. 2.9. Count of Shrimp. 2.9.1. Frozen Count (FC). 2.9.2. Real Count (RC). 2.10. Individual Weight of Shrimp. 2.11. Glazing & Hardening of Shrimp. Chapter III-Processing of shrimp (Page No. 46-70): The chapter includes all aspects of shrimp processing inside the processing industries. Contents are- 3.1. Receiving of Raw Materials. 3.2. Sensory Assessment. 3.3. Color Separation. 3.4. De-heading of Shrimp. 3.4.1. De-heading Method. 3.4.1.1. Manual De-heading. 3.4.1.2. Mechanical De-heading. 3.5. Peeling of Shrimp. 3.6. Deveining of Shrimp. 3.7. Washing of Shrimp. 3.8. Chilled Storage of Shrimp. Chapter IV- Food additives and soaking of frozen shrimp (Page No. 71-85): The chapter highlighted the topics food additives, its application and soaking effects, E-numbers and determination of soaking gain (%). Contents are- 4.1. Food Additives. 4.2. Soaking of Shrimp. 4.2.1. Soaking Method. 4.2.2. Determination of soaking gain (%). 4.3. E-numbers. Chapter V-Defects of shrimp (Page No. 86-99): The chapter highlighted different types of defects during post-harvest processing of shrimps. Contents are- 5.1. Defects of Shrimp. 5.2. Description of Defects in Shrimp. 5.3. Causes of Defects. 5.3.1. Calculation of Defects (%). Chapter VI- Traceability in shrimp (Page No. 100-115): The chapter includes the details of traceability of shrimp and sanitation procedure. Contents are- 6.1. Traceability. 6.1.1. Importance of traceability. 6.1.2. Traceability in Culture Area. 6.1.3. Traceability in Depot. 6.1.4. Traceability in Processing Industry. Chapter VII- Plant sanitation & hygiene (116-120): 7.1. Sanitation Procedure. 7.2. Sanitation Guideline for Processing Industries. 7.3. Doses of sanitizer. 7.4. Guidelines for washing hand Chapter VIII-Packaging, labeling and storage (Page No. 121-145): The chapter includes the details of packaging, packaging materials, specifications, labeling information and storage details. Contents are- 8.1. Packaging. 8.2. Packaging Materials of Frozen Shrimp. 8.3. Description of Artwork/Label. 8.4. Inner Bag/Ploy Bag (IQF). 8.4.1. Properties of Inner Bag/Poly Bag. 8.4.2. Rider Card. 8.5. Inner Box (Block and Semi-IQF). 8.5.1. Properties of Inner Box for Block Products. 8.5.2. Properties of Inner Box for Semi-IQF Products. 8.6. Master Carton (MC). 8.6.1. Properties of Master Carton (MC). 8.6.2. Procedure of Master Carton Preparation. 8.7. Pallet. 8.7.1. Pallet Calculation. 8.8. Barcode Scanning. Chapter IX-Inspection of frozen shrimp (Page No. 146-165): The chapter includes the details of inspection procedure. Contents are- 9.1. Importance of Inspection. 9.2. Types of Inspection. 9.2.1. Regular Inspection procedure. 9.2.2. Final Inspection Procedure. 9.2.2.1. Inspection of Internal Environment. 9.2.2.2. Inspection of Sanitation Standard. 9.2.2.3. Inspection of Packaging. 9.2.2.4. Inspection of Final Product. 9.2.2.5. Rejection Policy. Chapter X- Laboratory analysis (Page No. 166-177): The chapter includes all aspects of sample collection and laboratory analysis before going to export. Contents are- 10.1. Procedure of Sample Collection. 10.2. Testing/Analysis. Chapter XI-Shipment and shipping documents (Page No. 178-194): The chapter covers the details of loading, loading supervision and shipping documents. Contents are- 11.1. Loading and Loading Supervision. 11.1.1. Loading Supervision at Factory Premises. 11.1.2. Supervision at Port Area. 11.2. Loading Report. 11.2.1. Loading Plan. 11.2.2. Loading Pictures. 11.3. Description of Shipping Documents. 11.3.1. Technical Documents of Frozen Goods. 11.3.2. Technical Specification/Guidance. 11.3.3. Suppliers Checklist. 11.3.4. Stock Intake. Chapter XII-Audit, certification and payment (Page No. 195-204): The chapter includes different types of audit, certification and payment system used in international seafood business. Contents are- 12.1. Audit and Certification. 12.2. Inquiry Procedure. 12.3. Payment Terms. 12.3.1. Cash-in-Advance. 12.3.2. TT Payment. 12.3.3. Letter of Credit (LC). Chapter XIII- Frozen shrimp and other seafood based value-added products (Page No. 205-219): The chapters highlighted some value added products and byproducts. Contents are- 13.1. Introduction with some Value-Added Products. 13.1.1. Tempura & Torpedo Shrimp. 13.1.2. Filo Shrimp. 13.1.3. Marinated Butterfly Shrimp. 13.1.4. Shusi. 13.1.5. Value Added Crab. 13.2. Value added Fish and Fish Products. 13.3. Other value added Seafood. Chapter XIV-Recommendation and Conclusion (Page No. 220-230): The chapter highlighted the problems, solutions and recommends.

Read more less

Book SynopsisThe edited book covers the climate change impact broadly across the ecosystems including increasing pressure on livelihood and food supplies to the society. Climate change, in particular, rising temperatures, can have both direct and indirect effects on global fish production. Fisheries and aquaculture is one of the important sectors of agriculture for livelihood and nutritional security. Fish, being poikilothermic in nature are very sensitive to any change in the ecosystem. In commercial aquaculture, it is crucial to ensure that environmental rearing conditions are adequate, if not optimal, for fish growth, welfare and profitability. Thus, the book develops an understanding regarding changes in relevant environmental parameters and its affect in the growth and physiological performance of fish. Fish feeds on natural food organisms, but the adverse changes in the ecosystem attracts nutritionists to provide better food and feeding strategies for optimum growth and survival of the fish. it is become necessary to develop preparedness about the changes and their mitigation strategies through fish nutrition and feeding strategies. This book addresses the potential impact of climate change on the aquaculture sector under sections - Assessment of Global Warming Impact on aquatic resources and fish production, Adaptation in Fish Digestive Physiology and Biochemistry under Changing Environment, Prioritization of fish feed technology with respect to changing climate for adaptation and mitigation, Strategies and planning on reproductive physiology and feed management for biodiversity conservation. The chapters are contributed by the experts in the field of fish nutrition and physiology. The book assists fish farmers, entrepreneurs, planners and advisors specifically related to nutritional and physico-biochemical changes in fishes to adapt or mitigate the adverse effect of climate change. Table of Contents1. The Perspective of climate change on aquatic environment and fish production.- 2. Climate Change: Stressor on Marine Buffer System.- 3. Climate Change: Impact on Fauna and Fishing Activity 0f River.- 4. Possible Impact of Climate Change on Fisheries.- 5. Impact of global warming on changing pattern of biodiversity and fish production in inland open waters.- 6. Climate Change and Coral Reef Ecosystem: Impacts and Management Strategies.- 7. Implications of Climate Change on Fisheries and Food Security.- 8. Nexus of climate change with fish production and its implications on livelihood and nutritional security.- 9. Gut microbes and its physiological role in fish: adaptive strategies for climatic variability.- 10. Metabolic adaptation of fishes under different consequences of climate change.- 11. Argulus Parasitism in Aquaculture: An Elevated Temperature Scenario.- 12. Effect of environmental variability on the pigmentation of Fishes.- 13. Climate Change and stress Response in Teleost. 14. Impact of Climate Change on Emergence of Biotoxin in Fish and Shellfish.- 15. Metabolomic response to high temperature stress in murrel Channa striatus and insights for designer feeds.- 16. Feed and feeding management for sustainable growth and health of fish in varying climatic condition.- 17. Vulnerability and Mitigation Approach to Nutritional Pathology for Sustainable Fish Growth in Changing Climatic Conditions.- 18. Technology Prioritization For Climate-Resilient Nutritive Fish.- 19. Role of Dietary supplements in stress amelioration of teleost fishes.- 20. Dealing the hardship in aquaculture nutrition in a changing climatic condition.- 21. Strategies to mitigate climate change-imposed challenges in fish nutrition.- 22. Duckweed-based circular aquaculture for climate resilience and carbon foot-print reduction of fed Aquaculture.- 23. Nutraceuticals in aquaculture: a prospective climate change adaptation strategy.- 24. Broodstock development, induced breeding, and seed production of climbing perch Anabas testudineus: An alternative aquaculture species for changing environment.- 25. Effect of changing environmental factors on reproductive cycle and endocrinology of fishes.- 26. Impact of climate change on fish reproduction and climate-resilient broodstock management.- 27. Nutrition and environment interactions in aquaculture.- 28. Reproductive and maternal nutrition in changing climatic conditions.

Read more less

Book SynopsisBioadhesion is often defined as the state in which two materials, at least one of which is biological in nature, are held together for extended periods of time by interfacial forces. It is an area of active multidisciplinary research, where engineers, scientists—including chemists, physicists, biologists, and medical experts—materials’ producers, and manufacturers combine their knowledge. From the practical point of view, bioadhesive systems have been used for several years for medical applications such as dentistry and orthopedics and are now entering new fields, for example, tissue sealing and directed drug delivery systems. Understanding bioadhesion mechanisms is of prime importance while exploring desired adhesion for bioadhesion applications such as sealants as well as successful prevention of undesired adhesion of biomolecules, cells, or organisms. Controlling the occurrence of bioadhesion events is also an important problem in the design and use of medical devices, biosensors, membranes, ships, and oil rigs. This book provides a comprehensive view of bioadhesion and highlights different aspects of this phenomenon. The first section of the book presents fundamentals aspects of bioadhesion. It also summarizes various direct and indirect methods used to investigate and characterize bioadhesion. The second section describes studies of natural adhesives. These include "wet" adhesives that are produced and secreted by sessile marine organisms such as mussels and sand tubes and "dry" adhesives such as the one characterizing the gecko foot. The third section focuses on biomimetic adhesives. These man-made materials are fabricated on the basis of the lessons learned from nature emphasizing the correlation between nature understanding and biomimetics. Finally, the last section reviews medical applications of adhesive materials, which include surgical sealants, mucoadhesive drug delivery vehicles, and prevention of adhesion on medical devices.Table of ContentsIntroduction. Principles of Bioadhesion. Characterization of Bioadhesion. Natural Adhesives. Mussel adhesives. Gecko adhesion. From Sand Tube to Test-Tube: The Adhesive Secretion from Sabellariid TubeWorms. Biomimetic Adhesives. Adhesives and Coatings Inspired by Mussel Adhesive Proteins. Algae mimetics. Bio-inspired surfaces with directional adhesion. Medical Applications. Surgical sealants. Bioadhesive systems for drug delivery. Preventing adhesion on medical devices.

Read more less