Fish and Fish Product Biotechnology. Textbook for Vocational Education

Biotechnology studies the methods and technology of obtaining valuable substances from fish and seafood using biologically active substances, enzymatic, and microbiological processes. The main goal of biotechnology is the rational use of the potential of fish raw materials in the interests of creating balanced, high-quality, high-protein food products. The textbook includes diverse material on the technology of fishing methods and fish species. It covers material on aquatic bioresources. It presents the chemical composition and factors influencing the quality of fish meat. It examines morphological and biochemical changes in fish tissues after fishing and during storage. Technological techniques for processing fish raw materials are described in detail: refrigeration treatment of fish, salting, smoking, and new biotechnological techniques for processing fish and seafood.
It complies with the modern requirements of the Federal State Educational Standard for secondary vocational education and professional qualification requirements.
The textbook is intended for students of technical schools and colleges.