Seafoods

Quality, Technology and Nutraceutical Applications
2002
ISBN: 978-3-540-42476-5
Verlag: Springer Berlin Heidelberg

Buch, Englisch, 224 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 580 g

This book was developed mainly from the selected presentations and contribu tions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applica tions. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) dis cusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Taylor, Tony

Alasalvar, Cesarettin

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Fischerei
• Naturwissenschaften Agrarwissenschaften Tierhaltung Fischerei, Fischzucht, Aquakultur
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1 Seafoods: Quality, Technology and Nutraceutical Applications — an Overview.- 2 The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh.- 3 Practical Evaluation of Fish Quality.- 4 Eating Quality of Deep-Water Fish Species and their Products.- 5 Quality Control by Instrumental Texture Measurements.- 6 Measurement of the Fish Content in Fish Products.- 7 Functional Properties of Fish Proteins.- 8 Binding and Texture Modification Using Transglutaminase.- 9 Histamine Toxicity and Scombroid Fish Poisoning: a Review.- 10 Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis.- 11 Improved Utilisation of Fish and Shellfish Waste.- 12 The Icelandic Way Towards Automation in Fish Processing.- 13 Reducing Water and Trade Effluent Costs in Fish Processing.- 14 Omega-3 Fatty Acid Concentrates: a Review of Production Technologies.- 15 Food and Health Applications of Marine Nutraceuticals: a Review.- 16 Marine Nutraceuticals and Functional Foods in Japan.