chapter 1 Availability, Consumption Pattern, Trade, and Need for Value Addition -- chapter 2 Postharvest Quality Changes and Safety Hazards -- chapter 3 Bulk Handling and Chilling -- chapter 4 Quick Freezing and Individually Quick Frozen Products -- chapter 5 Cook-Chill Processing -- chapter 6 Modified-Atmosphere Packaging -- chapter 7 Retort Pouch Packaging -- chapter 8 Mince and Mince-Based Products -- chapter 9 Coated Products -- chapter 10 Radiation Processing -- chapter 11 High Pressure Processing -- chapter 12 Value Addition of Freshwater and Aquacultured Fishery Products -- chapter 13 Gel Formation of Fish Structural Proteins by pH Changes and Its Applications -- chapter 14 Applications of Enzymes in Fish Processing and Quality Control -- chapter 15 Nutritional Value and Processing Effects.