Nova Science Pub Inc, 2016. — 360 p.During the last decade, the consumption of seafood and related products increased as they are increasingly considered one of the recommended food items by health organizations due to their nutritional composition. In this context, the need to assure the quality and safety of the seafood and related products is equally important compared the other food products’ categories (meat, dairy and poultry products). Quality is considered the main parameter determining seafood acceptability by consumers. Marine and freshwater systems are quite diverse both in terms of environmental conditions as well as the number and diversity of aquatic organisms. Thus, the observable changes in the quality characteristics of seafood processed and/or stored under various conditions (temperature, processing and packaging procedures, additives and/or preservatives, etc.) are also different. The quality assessment method is expectedly species- or groupspecific. The quality loss in seafood is initially caused by autolytic enzymes and later thru microbial-induced changes. New and emerging methodologies, and hurdle and traditional technologies to retain the quality as well as methodologies to assess the changes observed in several seafood products under different conditions (chilled fresh, packaged under different conditions, with added preservatives, etc.) are reviewed and discussed in chapters 2 to 11. Moreover, the assurance of safety is increasingly more important as seafood may contain several chemical compounds and biological agents, such as biotoxins, biogenic amines, heavy metals, pathogenic bacteria, and virus that are reasonably likely to cause illness or injury in the absence of control. Qualitative and quantitative detection methods, application areas and risk assessment methodologies pertaining to fishery products are compiled and reviewed in chapters 11 to 19. This book, edited by 5 editors affiliated to institutions in 3 different countries, is expected to constitute a reference manual for academia and industry. Contributors are experts in their fields of research and are from more than 10 countries in 3 continents, thus providing comprehensive perspectives on the subjects. The book’s detailed chapters on a varied set of topics dealing with seafood quality and safety applications, with an intended focus on lessknown or undervalued species from different locales, constitute an excellent and notable reference for university libraries, seafood processing technology departments, industry assessors and professionals, and government inspectors.
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