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Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 1461521815
Category : Technology & Engineering
Languages : en
Pages : 356
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Book Description
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 1461521815
Category : Technology & Engineering
Languages : en
Pages : 356
Get Book
Book Description
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Author: Ioannis S. Boziaris
Publisher: John Wiley & Sons
ISBN: 1118346211
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Author: Cesarettin Alasalvar
Publisher: Springer Science & Business Media
ISBN: 3662098369
Category : Technology & Engineering
Languages : en
Pages : 224
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Book Description
Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..
Author: Cesarettin Alasalvar
Publisher: John Wiley & Sons
ISBN: 1444347764
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
Author: T. S. Gopalakrishna Iyer
Publisher:
ISBN: 9788190103817
Category : Fishery processing
Languages : en
Pages : 252
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Book Description
With special reference to India.
Author: Se-Kwon Kim
Publisher: CRC Press
ISBN: 1466595833
Category : Science
Languages : en
Pages : 606
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Book Description
This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption.
Author: Yesim Ozogul
Publisher: CRC Press
ISBN: 1000557014
Category : Science
Languages : en
Pages : 393
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Book Description
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Author: Nirmal K. Sinha
Publisher: John Wiley and Sons
ISBN: 0470049642
Category : Technology & Engineering
Languages : en
Pages : 2317
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Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author: George M. Hall
Publisher: Springer Science & Business Media
ISBN: 1461311136
Category : Technology & Engineering
Languages : en
Pages : 303
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Book Description
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
Author: Ismail Yüksel Genç
Publisher: Nova Science Publishers
ISBN: 9781634858526
Category : Technology & Engineering
Languages : en
Pages : 375
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Book Description
Editor Biography: ?smail Y�ksel Gen� is a Ph.D candidate in the Department of fishing and Processing Technology at the University of Suleyman Demirel where he has been faculty member since 2011. ?smail Y�ksel completed his M.Sc. at Suleyman Demirel University and he has been in Portugal for the research of his M.Sc. thesis. He has been in Denmark for his Ph.D thesis at Denmark Technical University (DTU) with a national grant that was provided by The Scientific and Technological Research Council of Turkey (TUBITAK). His research interests involve predictive modeling, shelf life prediction of seafood and interaction models to determine both the quality and safety of fishery products under different conditions. He has collaborated national and international projects on determination of quality and safety of seafood products, new product development and estimating the current situation of some fishery products to take precautions on quality and safety. He is still a member of scientific associations such as ISEKI-Food and International Association for Food Protection (IAFP). He has currently authored and co-authored seven peer-reviewed publications and attended more than twenty peer-reviewed national and international conferences. Book Description: Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary need to assure the quality and safety of seafood products has been prioritized. Due to nutritional composition, neutral pH, high moisture content, weak connective tissue and living environment (fresh and seawater), seafood is very perishable. Maintaining the quality and safety of seafood needs higher attention compared to other food products. This handbook compiles recent methods and applications, as well as technologies utilized to guarantee the quality and safety of various types of seafood from harvesting to the retail level. The status of emerging and hurdle technology applications, genomic, mathematical and computer-based methods, quality economics together with chemical, sensory and microbiological changes, and quality/safety of seafood products are reviewed and discussed in this book. The emphasis on less-known or under-valued species from different locales was intentional. This handbook is an abridged, streamlined but relatively comprehensive reference for food engineers and technologists, producers from the industry, and undergraduate and graduate students studying this field of academia. Target Audience: Undergraduate and graduate students from the departments of Food/seafood Engineers and technicians from food industry Academicians from the institutes and universities whose research interests lie on determination of seafood quality and safety
