This book encompasses the expedient information regarding the biochemical
techniques pertinent to fish processing. First chapter reviews the general principles of
separation of micro and macro molecules and outlines of common techniques involved
in biochemical analysis. The second chapter deals with the centrifugation technique, is
typically used to segregate various essential and non-essential components in the fish
processing industry. It can also be utilized for separating continuous protein and lipid
recovery system, and also segregate fish oil and fish meal from process water. The third
chapter explains various filtration techniques used in fish processing industry as a part
of waste water treatment and also covers the application of hybrid membrane
technologies for treating brine concentrates. The fourth chapter provides a deeper
insight to the reader on spectroscopic technique. With the assistance of collected
spectral information the cooking quality of fish can be obtained using the spectroscopic
technique.
The fifth chapter elaborates the working principles of electrophoretic techniques,
and its classification in the separation of protein from a mixture based on size of protein
in an applied electric field. The sixth chapter deals with common chromatographic

techniques and quantifies its usage in fish quality analysis. It also briefs about types of
chromatography and their working principle in the separation of a chemical mixture.
The chapter seven and eight elucidates the theoretical concepts and the
instruments required for the gas chromatography techniques and high-performance
liquid chromatography techniques respectively. Moreover, the chapter eight discusses
about the quantitative and qualitative application of the high-performance liquid
chromatography technique in the pharmaceutical, environmental, forensics, food and
flavour and clinical fields.
It is hoped that the reader gains the complete knowledge from the very basics of the
modelling, execution and process of a quality analysis program in seafood processing
operations. The author believes that the book can also takes place as a desk reference
for the students and researchers of seafood processing operations. Each chapter is
developed in such a way that each unit is capable of solely makes the reader enriched
with the particular concept related to the quality assurance discipline using biochemical
techniques.