Seafood Processing

Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

Buch | Hardcover

504 Seiten

2005
Crc Press Inc (Verlag)
978-1-57444-622-7 (ISBN)

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The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. What the consumer wants is easy-to-prepare or ready-to-eat value added products. This title considers issues that need to be addressed to bring items profitably to market, including product development, processing, packaging and storage.

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries develop their international seafood trade.

Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry.

Concentrating on the most modern and efficient techniques available for value addition, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods is a comprehensive and informative book that presents both the merits and limitations of these techniques, giving future direction in process developments for seafood processing.

Vazhiyil Venugopal

Availability, Consumption Pattern, Trade, and Need for
Value Addition. Postharvest Quality Changes and Safety Hazards. Bulk Handling and Chilling. Quick Freezing and Individually Quick Frozen Products. Cook-Chill Processing.
Modified-Atmosphere Packaging. Retort Pouch Packaging.
Mince and Mince-Based Products. Coated Products. Radiation Processing. High Pressure Processing. Value Addition of Freshwater and Aquacultured Fishery
Products. Gel Formation of Fish Structural Proteins by pH Changes and Its Applications. Applications of Enzymes in Fish Processing and Quality Control. Nutritional Value and Processing Effects. Appendix. Index.

Erscheint lt. Verlag	1.11.2005
Reihe/Serie	Food Science and Technology
Zusatzinfo	52 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	152 x 229 mm
Gewicht	800 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-57444-622-3 / 1574446223
ISBN-13	978-1-57444-622-7 / 9781574446227
Zustand	Neuware