Download Seafoods — Quality, Technology and Nutraceutical by Cesarettin Alasalvar (auth.), Dr. Cesarettin Alasalvar, PDF

By Cesarettin Alasalvar (auth.), Dr. Cesarettin Alasalvar, Professor Tony Taylor (eds.)

"Seafoods" covers chosen yet most crucial facets of fish processing with emphasis on caliber, expertise and nutraceutical purposes in an up to date survey. Seafood caliber is taken into account from the views of the impression of slaughter approaches, sensible review, texture, measuring of fish content material, protein performance, histamine toxicity and flavour. Fish processing expertise automation is mentioned including the issues of waste water remedy and attainable makes use of of fish waste. ultimately the resources, nutrients and well-being purposes of marine nutraceuticals and practical meals are mentioned. The ebook summarises the present kingdom of data within the chosen key examine parts and includes principles for destiny paintings. Researchers from varied nations who're good acknowledged of their respective components of craftsmanship have contributed to this booklet, hence supplying a various and international point of view of the problem of seafood caliber, expertise and nutraceutical applications.

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Extra resources for Seafoods — Quality, Technology and Nutraceutical Applications

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Other work includes: composition, polyunsaturated fatty acids, smoked fish, the effect of freeze-thaw cycles on quality, and the use of cryoprotectants to reduce freeze-thaw damage. Details are available from the authors. 4 Eating Quality of Deep-Water Fish Species and their Products 41 References 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Gregory H (1995) Deepwater species offer resource hope. Seafood Int 10:30-31 Monfort MC (1992) New species to the rescue. Seafood Int 7:33-35 Moustgaard P (1992) An industry under reconstruction.

It is a cost -effectivesystem and targets resources to critical areas of processing, so reducing the risk of manufacturing and selling unsafe products [1]. Traditional microbiological testing system methods are often slow, laborious and provide only retrospective data on finished product. There is, therefore, a need for quick, reliable and cost -effective methods to control organisms at the point of production and prevention. HACCP can be used systematically for assessing the freshness, quality and safety of fish and fish products.

The disadvantage is that these methods are not currently suitable for all types of quality attributes [4]. There are a number of assessment methods including chemical/biochemical, physical and microbiological (Fig. 3). 3 Systematic Methods Hazard Analysis Critical Control Point (HACCP) is a systematic approach to food safety and quality management [13]. It is a cost -effectivesystem and targets resources to critical areas of processing, so reducing the risk of manufacturing and selling unsafe products [1].

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