Handbook Of Seafood Quality, Safety And Health Applications

Description

Edited by Alasalvar Cesarettin; Edited by Miyashita Kazuo; Edited by Shahidi Fereidoon; Edited by Wanasundara Udaya

Short /annotation:
Edited by an international team of experts who are widely-published leaders in their fieldOffers a review of the latest thinking on safety and quality – particularly crucial in the seafood sectorExamines the latest commercial opportunities with regards to the nutritional benefits of marine-derived foods .

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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.

Table of contents:
Preface.

Contributors.

1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara)

1.1 Introduction.

1.2 Seafood quality.

1.3 Seafood safety.

1.4 Health applications of seafood.

1.5 Conclusions.

References.

PART I SEAFOOD QUALITY.

2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali)

2.1 Introduction.

2.2 Methods used for fish freshness and quality assessment: from source to the consumer.

2.3 Potential use of micro- and nanotechnologies.

2.4 Conclusions.

References.

3 Sensory evaluation of fish freshness and eating qualities (David P. Green).

3.1 Introduction.

3.2 Methods for sensory evaluation of fish.

3.3 Pre-harvest factors affecting freshness.

3.4 Post-harvest factors affecting freshness.

3.5 Environmental taints.

3.6 Extending freshness and shelf-life in fish.

3.7 Conclusions.

References.

4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima).

4.1 Introduction.

4.2 Sensometric approach to seafood flavour.

4.3 Chemometric approach to seafood flavour.

4.4 Conclusions.

References.

5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader).

5.1 Introduction.

5.2 Isolation of volatile flavour compounds.

5.3 Instrumental analysis of volatile flavour compounds.

5.4 Conclusions.

References.

6 Quality assessment of aq