Handbook of Seafood: Quality and Safety Maintenance and Applications

İsmail Yüksel Genç (Editor)
Suleyman Demirel University Fisheries Faculty, Fishing and Processing Technology Department, Çünür, Isparta, Turkey

Eduardo Esteves (Editor)
Instituto Superior de Engenharia, Universidade do Algarve, Portugal

Abdullah Diler (Editor)
Suleyman Demirel University, Fisheries Faculty, Fishing and Processing Technology Department, Turkey

Series: Food Science and Technology
BISAC: TEC012000

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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. (Imprint: Nova)

Chapter 1. General Introduction to Seafood Quality and Safety Maintenance and Applications
Eduardo Esteves, Abdullah Diler and Ýsmail Yüksel Genç (Instituto Superior de Engenharia (ISE DEA), Universidade do Algarve and CCMAR Centro de Ciências do Mar, Faro, Portugal, and others)

Chapter 2. Microbiology of Fish and Fish Products and Its Implications on Public Health
Regine Helena Silva dos Fernandes Vieira, Francisca Gleire Rodrigues de Menezes, and Oscarina Viana de Sousa (Department of Fisheries Engineering (DFE), Federal University of Ceará (UFC), Brazil, and others)

Chapter 3. Relating Sensory and Instrumental Analyses of Well-Known and Emerging Fish and Seafood Products
Eduardo Esteves (Instituto Superior de Engenharia (ISE DEA), Universidade do Algarve and CCMAR Centro de Ciências do Mar, Faro, Portugal)

Chapter 4. Measurement of Visual Attributes of Fresh and Processed Seafood
Murat O. Balaban and Zayde Ayvaz (Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand, and others)

Chapter 5. Proteomics and Application in the Seafood Industry
Jinru Zhou, Linglin Fu, Yan Zhang, and Yanbo Wang (Key Laboratory for Food Microbial Technology of Zhejiang Province, Food Quality and Safety Department of Zhejiang Gongshang University, China)

Chapter 6. Quality Changes in Freshwater Fish and Crustacean Species
Irineu Batista and Carla Pires (Instituto Português do Mar e da Atmosfera (IPMA), Av. Brasília, Lisbon, Portugal)

Chapter 7. Quality Changes in Crustaceans during and after Processing
Aygül Küçükgülmez, Mehtap Baykal, Ali Eslem Kadak and Mehmet Çelik (Cukurova University, Faculty of Fisheries, Department of Fishing and Fish Processing Technology, Adana, Turkey)

Chapter 8. Trace Elements and Stable Isotopes Analysis as Seafood Quality Indicators
Jaime Aníbal and Cristina Veiga Pires (CIMA-Centro de Investigação Marinha e Ambiental, Universidade do Algarve, Portugal, and others)

Chapter 9. Safety and Quality Issues in Global Fish Trade
Shalini Amnee Neeliah, Dayawatee Goburdhun and Harris Neeliah (Sustainable Agri-Food Systems, Quatre-Bornes, Mauritius, and others)

Chapter 10. Elimination and Control of Pathogens by Novel and Hurdle Technologies
Alex Augusto Gonçalves and Adriene Rosceli Menezes de Oliveira (Laboratory of Seafood Technology and Quality Control (LAPESC), Animal Sciences Department (DCAN), Federal Rural University of Semi-Arid (UFERSA), Mossoró, RN, Brazil)

Chapter 11. Packaging Technologies and Material Type for the Maintenance of Seafood Safety
Ana Augusto, Maria Manuel Gil and Susana Filipa Jesus Silva (MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal)

Chapter 12. Quantitative Risk Assessment in Seafood
Violeta Trinidad Pardío Sedas, Karla María López Hernández and Argel Flores Primo (Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Avenida Miguel Ángel de Quevedo s/n esquina Yáñez, Colonia Unidad Veracruzana, Veracruz, Veracruz, México)

Chapter 13. Computer-Based Applications for Monitoring the Quality and Safety of Seafood
Ýsmail Yüksel Genç and Eduardo Esteves (Department of Fishing and Processing Technology, Faculty of Fisheries, University of Suleyman Demirel, Isparta, Turkey, and others)

Chapter 14. Rapid Detection of Foodborne Bacterial Pathogens in Seafood
Kitiya Vongkamjan, Siyun Wang and Andrea I. Moreno Switt (Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand, and others)

Chapter 15. Application of Natural Antimicrobials in Seafood
Celso Alves, Susete Pinteus, Rui Pedrosa, and Maria Manuel Gil (MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal)

Chapter 16. Biological Hazards and Natural Antimicrobials for Seafood Preservation
Susete Pinteusa, Calso Alvesa, Rui. Pedrosa, and Maria Manuel Gil (MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal)

Chapter 17. HACCP Economics in Seafood Processing Plants
Aurora Zugarramurdi, María Amelia Parin and Héctor Mateo Lupin (College of Engineering, National University of Mar del Plata, Argentina, and others)

Chapter 18. Hygiene and Sanitation Applications in Seafood Industry
Abdullah Diler and František Vácha (Suleyman Demirel University, Fisheries Faculty, Fishing and Processing Technology Department, Isparta, Turkey, and others)

Chapter 19. Basics of Seafood Quality Indices
František Vácha and Abdullah Diler (Faculty of Agriculture, Department of Agricultural Product Quality, University of South Bohemia, Czech Republic, and others)

Index

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