Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide

Md. Hannan is now serving as an assistant professor in the Dept. of Aquatic Animal Health Management, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka–1207, Bangladesh. He is now conducting his PhD research under Dr. Mohammad Bodrul Munir at Universiti Malaysia Sarawak (UNIMAS).Dr. Habib is now serving as a professor and chairman of the Dept. of Fisheries Biology and Genetics, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka–1207, Bangladesh.Dr. Shahabuddin is now serving as a professor and chairman of the Dept. of Aquaculture, Faculty of Fisheries, Aquaculture and Marine Science, Sher-e-Bangla Agricultural University, Dhaka–1207, Bangladesh.Md. Haque is now serving as an executive at W and M Ventures (Fish and Shellfish Quality Control), Khulna in Bangladesh.Dr. Munir is one ofthe academic faculty members (teaching and research) in the aquatic science program at the Faculty of Resource Science and Technology of Universiti Malaysia Sarawak (UNIMAS) since 2017. He obtained his PhD in aquatic animal nutrition from Universiti Sains Malaysia (USM) in 2016. He has practical experiences in developing guidelines of hazard analysis critical control point (HACCP) for frozen food products.

• Chapter 1. General Discussion.- Chapter 2. Product Description.- Chapter 3. Processing of Shrimp.- Chapter 4. Food Additives and Soaking.- Chapter 5. Defects of Shrimp.- Chapter 6. Traceability in Shrimp.- Chapter 7. Plant Sanitation and Hygiene.- Chapter 8. Packaging, Labeling and Storage.- Chapter 9. Inspection of Frozen Shrimp.- Chapter 10. Laboratory Analysis.- Chapter 11. Shipment and Shipping Documents.- Chapter 12. Audit, Certification and Payment.- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products.- Chapter 14. Recommendation and Conclusion.-