Preface
This is the second volume of the 2-volume series. Except for the fi rst two
chapters, this volume deals with post harvest aspects of aquaculture,
pathogens associated with sea foods, bioremediation of fi sh waste
management and advalorization of fi sh waste products. In Chapter 1,
Pintado and his colleagues have broadly discussed the various strategies
such as formation of bio-fi lms, culture of microalgae and bacteriophages,
prebiotics and probiotics, biofi lters, etc and associated mechanisms for the
control of bacterial infections in marine larval rearing. Gomez-Gill and
his colleagues in Chapter 2 have dealt exclusively with the applications of
probiotics in larval culture.
In Chapter 3, Leroi and Joffraud have discussed the various spoilage
bacteria associated with fresh, preserved and processed fi sh and shrimp.
Bari and his colleagues in Chapter 4 have focused on sea food diseases
and illness, consumers’ perception of seafood safety and quality and
other health-related issues. Levin in Chapter 5 further elaborated the
conventional and molecular techniques available for detection and
enumeration of human infections and toxin producing bacteria that are
native to marine environments and that are found associated with sea
food.
In warm regions such as tropical countries, access to fresh fi sh can be
a problem mainly in rural areas owing to the shortage of ice and lack of
refrigeration. Fermentation is the most important way of preserving fi sh.
Fermented fi sh is used both as fl avouring and as a source of protein. Fish
fermentation in the Southeast Asian region normally lasts for 3-9 months
and the fi sh fl esh may be liquefi ed or turned into a sauce or paste. Some
of the products include Nuoc-mam of Vietnam and Cambodia, Nam-pla of
Thailand, Sushi of Japan and Patis of the Philippines. The fermented whole
fi sh products include Plaa som, Som-fug, Hoi Dorng from Thailand, Jeotkals
from Korea, Burong isda from the Philippines, Colombo cure and lona Ilishi
from India, Sri Lanka and Bangladesh.
In Chapter 6, Panda and her colleagues have given an overview of
the different types of fi sh sauces, fi sh pastes and fermented fi sh products
available globally with emphasis on the manufacturing processes,
microbiology and proximate and nutrient compositions.
This is the second volume of the 2-volume series. Except for the fi rst two
chapters, this volume deals with post harvest aspects of aquaculture,
pathogens associated with sea foods, bioremediation of fi sh waste
management and advalorization of fi sh waste products. In Chapter 1,
Pintado and his colleagues have broadly discussed the various strategies
such as formation of bio-fi lms, culture of microalgae and bacteriophages,
prebiotics and probiotics, biofi lters, etc and associated mechanisms for the
control of bacterial infections in marine larval rearing. Gomez-Gill and
his colleagues in Chapter 2 have dealt exclusively with the applications of
probiotics in larval culture.
In Chapter 3, Leroi and Joffraud have discussed the various spoilage
bacteria associated with fresh, preserved and processed fi sh and shrimp.
Bari and his colleagues in Chapter 4 have focused on sea food diseases
and illness, consumers’ perception of seafood safety and quality and
other health-related issues. Levin in Chapter 5 further elaborated the
conventional and molecular techniques available for detection and
enumeration of human infections and toxin producing bacteria that are
native to marine environments and that are found associated with sea
food.
In warm regions such as tropical countries, access to fresh fi sh can be
a problem mainly in rural areas owing to the shortage of ice and lack of
refrigeration. Fermentation is the most important way of preserving fi sh.
Fermented fi sh is used both as fl avouring and as a source of protein. Fish
fermentation in the Southeast Asian region normally lasts for 3-9 months
and the fi sh fl esh may be liquefi ed or turned into a sauce or paste. Some
of the products include Nuoc-mam of Vietnam and Cambodia, Nam-pla of
Thailand, Sushi of Japan and Patis of the Philippines. The fermented whole
fi sh products include Plaa som, Som-fug, Hoi Dorng from Thailand, Jeotkals
from Korea, Burong isda from the Philippines, Colombo cure and lona Ilishi
from India, Sri Lanka and Bangladesh.
In Chapter 6, Panda and her colleagues have given an overview of
the different types of fi sh sauces, fi sh pastes and fermented fi sh products
available globally with emphasis on the manufacturing processes,
microbiology and proximate and nutrient compositions.