β Scribed by F. Shahidi (auth.), Fereidoon Shahidi, J. Richard Botta (eds.)
No coin nor oath required. For personal study only.
Seafoods are important sources of nutrients for humans. Proteins and nonΒ protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardioΒ vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, microΒ biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of valueΒ added products.
Front Matter....Pages i-xiv
The chemistry, processing technology and quality of seafoods β an overview....Pages 1-2
Seafood proteins and preparation of protein concentrates....Pages 3-9
Protein hydrolysis in seafoods....Pages 10-33
Seafood lipids....Pages 34-48
Oxidation of lipids in seafoods....Pages 49-74
Flavour of fish....Pages 75-84
Flavour of shellfish and kamaboko flavorants....Pages 85-114
Taste-active components of seafoods with special reference to umami substances....Pages 115-139
Freshness quality of seafoods: a review....Pages 140-167
Preservation of seafood quality....Pages 168-195
Microbiological quality of seafoods: viruses, bacteria and parasites....Pages 196-219
Microbiological quality of seafoods: marine toxins....Pages 220-232
Sensory assessment of quality in fish and seafoods....Pages 233-262
Surimi processing from lean fish....Pages 263-287
Surimi processing from fatty fish....Pages 288-319
Seafood processing by-products....Pages 320-334
Back Matter....Pages 335-342
Food Science
π SIMILAR VOLUMES
This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.
<p>Seafoods are important sources of nutrients for humans. Proteins and nonΒ protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardioΒ vasc
Part of the new <i>IFST Advances in Food Science</i> Series, <i>Seafood Processing: Technology, Quality and Safety</i> covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (βProcessing Technologiesβ) covers primar
<p>"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring
<p>"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring
<P>This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health