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

Chapter I-General discussion (Page No. 01-07): The chapter includes general discussion about shrimps and shrimp business. Contents are-

1.1. Factors affecting seafood business in international seafood market. 1.2. Taxonomic classification of shrimps. 1.3. Morphometric identification of shrimp.

Chapter II -Product description (Page No. 08-45): The chapter includes the details of product description (types, diversification, grading, freezing method, packing of shrimp, uniformity ratio, glazing and hardening etc. Contents are-

2.1. Type of product. 2.2. Diversification of Shrimp Product. 2.3. Freezing Method. 2.3.1. Individual Quick Freezing (IQF). 2.3.2. Block Frozen. 2.3.3. Semi-IQF. 2.4. Packing of Shrimp. 2.4.1. Packing of Block Product. 2.4.2. Packing of Semi-IQF Product. 2.4.3. Packing of IQF Product. 2.4.3.1. Regular Packing (10×1 kg). 2.4.3.2. Bulk Packing (1×10 kg).  2.5. Weight Declaration. 2.6. Brand Selection. 2.7. Size/Grade of Shrimps. 2.7.1. Grading Method. 2.8. Uniformity of Shrimps. 2.9. Count of Shrimp. 2.9.1. Frozen Count (FC). 2.9.2. Real Count (RC). 2.10. Individual Weight of Shrimp. 2.11. Glazing & Hardening of Shrimp.

Chapter III-Processing of shrimp (Page No. 46-70): The chapter includes all aspects of shrimp processing inside the processing industries. Contents are-

3.1. Receiving of Raw Materials. 3.2. Sensory Assessment. 3.3. Color Separation. 3.4. De-heading of Shrimp. 3.4.1. De-heading Method. 3.4.1.1. Manual De-heading. 3.4.1.2. Mechanical De-heading. 3.5. Peeling of Shrimp. 3.6. Deveining of Shrimp. 3.7. Washing of Shrimp. 3.8. Chilled Storage of Shrimp.

Chapter IV- Food additives and soaking of frozen shrimp (Page No. 71-85): The chapter highlighted the topics food additives, its application and soaking effects, E-numbers and determination of soaking gain (%). Contents are-

4.1. Food Additives. 4.2. Soaking of Shrimp. 4.2.1. Soaking Method. 4.2.2. Determination of soaking gain (%). 4.3. E-numbers.

Chapter V-Defects of shrimp (Page No. 86-99): The chapter highlighted different types of defects during post-harvest processing of shrimps. Contents are-

5.1. Defects of Shrimp. 5.2. Description of Defects in Shrimp. 5.3. Causes of Defects. 5.3.1. Calculation of Defects (%).

Chapter VI- Traceability in shrimp (Page No. 100-115): The chapter includes the details of traceability of shrimp and sanitation procedure. Contents are-

6.1. Traceability. 6.1.1. Importance of traceability. 6.1.2. Traceability in Culture Area. 6.1.3. Traceability in Depot. 6.1.4. Traceability in Processing Industry.

Chapter VII- Plant sanitation & hygiene (116-120): 

7.1. Sanitation Procedure. 7.2. Sanitation Guideline for Processing Industries. 7.3. Doses of sanitizer. 7.4. Guidelines for washing hand

Chapter VIII-Packaging, labeling and storage (Page No. 121-145): The chapter includes the details of packaging, packaging materials, specifications, labeling information and storage details. Contents are-

8.1. Packaging. 8.2. Packaging Materials of Frozen Shrimp. 8.3. Description of Artwork/Label. 8.4. Inner Bag/Ploy Bag (IQF). 8.4.1. Properties of Inner Bag/Poly Bag. 8.4.2. Rider Card. 8.5. Inner Box (Block and Semi-IQF). 8.5.1. Properties of Inner Box for Block Products. 8.5.2. Properties of Inner Box for Semi-IQF Products. 8.6. Master Carton (MC). 8.6.1. Properties of Master Carton (MC). 8.6.2. Procedure of Master Carton Preparation. 8.7. Pallet. 8.7.1. Pallet Calculation. 8.8. Barcode Scanning.

Chapter IX-Inspection of frozen shrimp (Page No. 146-165): The chapter includes the details of inspection procedure. Contents are-

9.1. Importance of Inspection. 9.2. Types of Inspection. 9.2.1. Regular Inspection procedure. 9.2.2. Final Inspection Procedure. 9.2.2.1. Inspection of Internal Environment. 9.2.2.2. Inspection of Sanitation Standard. 9.2.2.3. Inspection of Packaging. 9.2.2.4. Inspection of Final Product. 9.2.2.5. Rejection Policy.

Chapter X- Laboratory analysis (Page No. 166-177): The chapter includes all aspects of sample collection and laboratory analysis before going to export. Contents are-

10.1. Procedure of Sample Collection. 10.2. Testing/Analysis.

Chapter XI-Shipment and shipping documents (Page No. 178-194): The chapter covers the details of loading, loading supervision and shipping documents. Contents are-

11.1. Loading and Loading Supervision. 11.1.1. Loading Supervision at Factory Premises. 11.1.2. Supervision at Port Area. 11.2. Loading Report. 11.2.1. Loading Plan. 11.2.2. Loading Pictures. 11.3. Description of Shipping Documents. 11.3.1. Technical Documents of Frozen Goods. 11.3.2. Technical Specification/Guidance. 11.3.3. Suppliers Checklist. 11.3.4. Stock Intake.

Chapter XII-Audit, certification and payment (Page No. 195-204): The chapter includes different types of audit, certification and payment system used in international seafood business. Contents are-

12.1. Audit and Certification. 12.2. Inquiry Procedure. 12.3. Payment Terms. 12.3.1. Cash-in-Advance. 12.3.2. TT Payment. 12.3.3. Letter of Credit (LC).

Chapter XIII- Frozen shrimp and other seafood based value-added products (Page No. 205-219): The chapters highlighted some value added products and byproducts. Contents are-

13.1. Introduction with some Value-Added Products. 13.1.1. Tempura & Torpedo Shrimp. 13.1.2. Filo Shrimp. 13.1.3. Marinated Butterfly Shrimp. 13.1.4. Shusi. 13.1.5. Value Added Crab. 13.2. Value added Fish and Fish Products. 13.3. Other value added Seafood.

Chapter XIV-Recommendation and Conclusion (Page No. 220-230): The chapter highlighted the problems, solutions and recommends.