Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. Sections take a comprehensive approach to understanding the most recent advances in the field, while also analyzing the potentiality and sustainability of already commercialized processes and products. This resource could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry.Emphasis of fish production is given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and lifecycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products is given to industrial thawing of fish blocks, sources and functional properties of fish protein hydrolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels.
Covers recent advances in the field of fish production and processing over the last decade, following sustainability principles
Discusses the advantages and disadvantages of relevant processes from various perspectives to improve sustainability
Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products
Food and aquaculture scientists and technologists; Professionals working in the fish industry; Food engineers who work in the fish industry and are seeking to improve their by-products management by actively utilizing waste streams in effective applications; Food, chemical and environmental engineers; Researchers working in the edge of food and environmental field. Book could be used in any course dealing with aquaculture science and technology, food waste management, valorization and sustainability, especially in post graduated programs
Table of Contents
1. Fish production and food security 2. Large marine ecosystems and sustainable fisheries 3. Aquaculture genomics, genetics and breeding 4. Epigenetics in aquaculture 5. Proteomics for quality and safety in fishery products 6. Fish feeding systems 7. Post-harvest practices in small scale fisheries 8. Life cycle impact of industrial aquaculture systems 9. Industrial thawing of fish blocks 10. Sources and functional properties of fish protein hydolysates 11. Technologies for the recovery of proteins from fish processing by-products 12. Calcium phosphates from fish bones and their potential biomedical application 13. Ready-to-eat products elaborated with mechanically separated fish meat from waste processing 14. Fish waste for bacterial protease production 15. Fish waste for feeding 16. Lipid extraction from fish processing for biofuels
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles