Seafood Chilling, Refrigeration and Freezing – Science and Technology
John Wiley & Sons Inc (Hersteller)
978-1-118-51221-0 (ISBN)
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Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
Nalan Gokodlu is the Dean of the Fisheries Faculty at Akdeniz University in Turkey. She has worked as a researcher on fish processing, preservation and quality issues for almost 25 years, and also teaches in these subjects. Pinar Yerlykaya is in the Fisheries Faculty at Akdeniz University, Turkey, where she works on fish processing and quality issues.
Preface 1 Introduction 1.1 Spoilage of seafood 1.2 Preservation of seafood 1.2.1 Chilling 1.2.2 Refrigeration 1.2.3 Freezing 2 Chemical composition of fish 2.1 Proteins 2.1.1 Sarcoplasmic proteins 2.1.2 Myofibrillar proteins 2.1.3 Stroma proteins 2.1.4 Non?]protein nitrogen compounds 2.1.4.1 Free amino acids 2.1.4.2 Peptides 2.1.4.3 Nucleotides 2.1.4.4 Guanidine compounds 2.1.4.5 Trimethylamine oxide (TMAO) 2.1.4.6 Urea 2.1.4.7 Betaines 2.2 Lipids 2.2.1 Saturated fatty acids 2.2.2 Mono?]unsaturated fatty acids 2.2.3 Poly?]unsaturated fatty acids 2.3 Carbohydrates 2.4 Minerals 2.4.1 Macroelements 2.4.2 Microelements 2.5 Vitamins 2.5.1 Fat?]soluble vitamins 2.5.2 Water?]soluble vitamins 2.6 Conclusion References 3 Quality changes and spoilage of fish 3.1 Introduction 3.2 Factors affecting quality of fish 3.2.1 Species 3.2.2 Size 3.2.3 Distance to port 3.2.4 Diet of fish 3.2.5 Fishing grounds and methods 3.2.6 Sex 3.3 Post?]mortem changes in fish muscle 3.3.1 Rigor mortis 3.3.2 Chemical changes 3.3.3 Microbiological changes 3.3.4 Enzymatic changes 3.3.5 Sensory changes References 4 Chilling 4.1 Fundamentals of chilling 4.2 Chilling of fish 4.2.1 Chilling methods of fish: traditional and advanced 4.2.1.1 Chilling with ice 4.2.1.2 Chilling with water ice mix/slurry ice 4.2.1.3 Use of chilled /refrigerated sea water 4.2.1.4 Chilling with dry?]ice 4.2.1.5 Super?]chilling 4.3 Chilling on board 4.3.1 Icing on board 4.3.2 Bulk stowage 4.3.3 Shelved stowage 4.3.4 Boxed stowage 4.3.5 Quantity of ice needed on board 4.3.6 Use of refrigerated seawater 4.3.7 Use of chilled seawater 4.4 Combination of chilling with traditional and advanced preserving technologies References WorkFlow:CSW 5 Quality changes of fish during chilling 5.1 Introduction 5.2 Chemical changes 5.3 Microbiological changes 5.4 Enzymatic changes 5.5 Physical changes 5.6 Sensory changes References 6 Refrigeration 6.1 Introduction 6.2 Fundamentals of refrigeration 6.3 Refrigeration systems 6.3.1 Vapour?]compression system 6.3.2 Air?]cycle system 6.3.3 Absorption system 6.3.4 Thermoelectric system 6.3.5 Evaporative cooler 6.4 Refrigerants 6.4.1 Classification of refrigerants 6.4.1.1 Halocarbons 6.4.1.2 Hydrocarbons (HCs) 6.4.1.3 Inorganic compounds 6.4.1.4 Refrigerant blends 6.4.2 Ozone depletion potential 6.4.3 Global warming potential 6.4.4 Safety of refrigerants 6.5 Refrigeration of fish 6.6 Refrigeration on board 6.6.1 Refrigeration capacity 6.7 Combination of refrigeration with traditional and advanced preserving technologies References 7 Freezing technology 7.1 Principles of freezing 7.1.1 Water and ice 7.1.2 Nucleation in pure water 7.1.3 Freezing point depression 7.1.4 Crystallization and crystal growth 7.1.5 Recrystallization 7.1.6 Freezing time 7.1.7 Freezing velocity 7.2 Biological aspects of freezing 7.2.1 Cryopreservation of cells and other biomaterials 7.2.2 Biological ice nucleation 7.2.3 Antifreeze proteins 7.3 Freezing methods 7.3.1 Air blast freezing 7.3.2 Indirect contact freezing 7.3.3 Immersion freezing 7.3.4 Cryogenic freezing References 8 Freezing and frozen storage of fish 8.1 Effects of freezing and frozen storage on fish quality 8.1.1 Chemical and nutritional changes 8.1.2 Microbiological changes 8.1.3 Physical changes 8.1.4 Sensory changes 8.2 Shelf life of frozen fish 8.3 Freezing of fish on board 8.4 Transportation of frozen fish 8.5 Combination of freezing with traditional and advanced preserving technologies References 9 Thawing of fish 9.1 Quality changes of fish during thawing 9.2 Thawing methods of frozen fish 9.2.1 Thawing with air 9.2.2 Thawing with water 9.2.3 Thawing under vacuum 9.2.4 Thawing with electrical resistance 9.2.5 Dielectric thawing 9.2.6 Microwave thawing 9.2.7 Thawing with hydrostatic high pressure 9.2.8 Ultrasound?]assisted thawing 9.2.9 Summary 9.3 Recommendation for GMP in seafood thawing References Index
| Erscheint lt. Verlag | 20.6.2015 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 150 x 250 mm |
| Gewicht | 666 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-118-51221-9 / 1118512219 |
| ISBN-13 | 978-1-118-51221-0 / 9781118512210 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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