Seafood research from fish to dish - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Seafood research from fish to dish write by J.B. Luten. This book was released on 2023-08-28. Seafood research from fish to dish available in PDF, EPUB and Kindle. In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer’s knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer.
Handbook of Seafood and Seafood Products Analysis
Handbook of Seafood and Seafood Products Analysis - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Seafood and Seafood Products Analysis write by Leo M.L. Nollet. This book was released on 2009-11-24. Handbook of Seafood and Seafood Products Analysis available in PDF, EPUB and Kindle. 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
Seafood Research from Fish to Dish
Seafood Research from Fish to Dish - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Seafood Research from Fish to Dish write by Joop B. Luten. This book was released on 2006. Seafood Research from Fish to Dish available in PDF, EPUB and Kindle. Inactivation of micro organisms or biopreservation of seafood are included.
Improving Seafood Products for the Consumer
Improving Seafood Products for the Consumer - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Improving Seafood Products for the Consumer write by Torger Børresen. This book was released on 2008-05-09. Improving Seafood Products for the Consumer available in PDF, EPUB and Kindle. It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. - Reviews the range of research into consumer attitudes towards seafood - Discusses key issues in improving the safety, nutritional and sensory quality of seafood products - Examines the range of technologies available to improve the quality and ensure animal welfare
Seafood Chilling, Refrigeration and Freezing
Seafood Chilling, Refrigeration and Freezing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Seafood Chilling, Refrigeration and Freezing write by Nalan Gokoglu. This book was released on 2015-05-12. Seafood Chilling, Refrigeration and Freezing available in PDF, EPUB and Kindle. Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
