Evaluation of Seafood Freshness Quality PDF Download

Author: J. R. Botta
Publisher: John Wiley & Sons
ISBN: 9780471185802
Category : Science
Languages : en
Pages : 200

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Book Description
Durch den Anwuchs internationaler Märkte für Frischfisch und andere Meeresfrüchte und der einhergehenden Zunahme der verarbeitenden Industrie ist die Bestimmung und die Vorhersage der Qualität von Seefisch und anderen Meeresfrüchten ein ganz aktuelles Thema. Immer häufiger wird Fisch auf langen Transportwegen verfrachtet, bei denen die permanenten Qualitätskontrollen eine wichtige Rolle spielen. Der Autor des Buches hat fast zwei Jahrzehnte Erfahrung in der Qualitätsbestimmung und faßt in diesem Werk das wichtigste Wissen praxisorientiert zusammen. Das Buch ist für alle die nützlich, die in Verwaltung, Wissenschaft und Industrie mit den Qualitätsuntersuchungen von Meeresfrüchten konfrontiert sind.

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: Hans Henrik Huss
Publisher: Food & Agriculture Org.
ISBN: 9789251034460
Category : Medical
Languages : en
Pages : 184

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Book Description
This document is primarily focused on the application of the Hazard Analysis Critical Control Point (HACCP) system to the fish industry. The document reviews in detail the potential hazards related to public health and spoilage related to fish and fish products, and discuss the utilization of HACCP in different type of fish industries. It contains a chapter making clear the limitations of classical fish inspection and quality control methods based solely on the analysis of final samples. A brief introduction about the relationship between the HACCP system and the ISO 9000 series is also included. The document is completed with chapters related to cleaning and sanitation and establishments for seafood processing, primarily seen from the HACCP point of view.

Author: Cesarettin Alasalvar
Publisher: Springer Science & Business Media
ISBN: 3662098369
Category : Technology & Engineering
Languages : en
Pages : 242

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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: H A Bremner
Publisher: Elsevier
ISBN: 1855736780
Category : Technology & Engineering
Languages : en
Pages : 520

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Book Description
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions.Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. - Addresses how to provide fish products which are safe and also meet consumers' increasingly demanding requirements for quality - Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins - Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins

Author: A. M. Pearson
Publisher: Springer
ISBN: 146152167X
Category : Technology & Engineering
Languages : en
Pages : 521

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Book Description
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

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: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1420046357
Category : Technology & Engineering
Languages : en
Pages : 928

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Book Description
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Author: Saleena Mathew
Publisher: Springer Nature
ISBN: 9813295740
Category : Technology & Engineering
Languages : en
Pages : 456

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Book Description
This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.

Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739

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Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.