Description
Book SynopsisWhile conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.
Features
Reviews novel process technologies applied in the seafood industry
Highlights processing effects on product quali
Table of Contents
1. Advances in Chilling 2. Advances in Freezing and Thawing 3. Advances in Packaging 4. Advances in Edible Films and Coatings in Aquatic Foods 5. High-Pressure Processing of Seafood 6. Irradiation Technology 7. Application of Ultrasonication in Seafood Processing 8. Pulsed Electric Field Processing 9. Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood 10. Ozone Application in Seafood Processing 11. Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods 12. Application of Natural Antimicrobial Strategies in Seafood Preservation 13. Sous Vide Technology 14. Nanotechnology Applications 15. Novel Thermal Sterilization Technologies in Seafood Processing 16. Advances in Discard and By-Product Processing 17. Other Innovative Technologies in Seafood Processing
