Fish handling, preservation, and processing in the tropics: part 1

Contents: 1) world fisheries; 2) fish as a food material: chemical aspects; 3) fish as a food material: nutritional aspects; 4) the physical structure and chemical composition of fish; 5) introduction to post-mortem changes in fish and the nature of spoilage; 6) preservation and processing: broad aims; 7) fish processing: the broad aims and socio-economic aspects; 8) instruments; 9) wet fish handling and preparation; 10) handling raw material: good practice; 11) live carriage of fish; 12) chilling: the manufacture of ice; 13) chilling: the use of ice; 14) chilling: some alternatives to direct icing; 15) freezing; 16) design of freezing plants; 17) how to make good frozen products; 18) cold store design; 19) the use of chill and cold store; 20) storage and distribution of chilled and frozen products; 21) design and construction of fish working premises; 22) factory hygiene and sanitation; 23) modern packaging methods.