{"product_id":"seafood-processing-9781118346211","title":"Seafood Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003ePart of the new \u003ci\u003eIFST Advances in Food Science\u003c\/i\u003e Series, \u003ci\u003eSeafood Processing: Technology, Quality and Safety\u003c\/i\u003e 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 (Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.  \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the IFST Advances in Food Science Book Series xiii\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eList of Contributors xv\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePreface xix\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIoannis S. Boziaris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Seafood spoilage 2\u003c\/p\u003e \u003cp\u003e1.3 Seafood hazards 2\u003c\/p\u003e \u003cp\u003e1.4 Getting the optimum quality of the raw material 3\u003c\/p\u003e \u003cp\u003e1.5 Seafood processing 4\u003c\/p\u003e \u003cp\u003e1.6 Quality, safety and authenticity assurance 6\u003c\/p\u003e \u003cp\u003e1.7 Future trends 6\u003c\/p\u003e \u003cp\u003eReferences 7\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Processing Technologies 9\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Shellfish Handling and Primary Processing 11\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYi-Cheng Su and Chengchu Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 11\u003c\/p\u003e \u003cp\u003e2.2 Shellfish harvesting 13\u003c\/p\u003e \u003cp\u003e2.3 Bivalve shellfish handling 18\u003c\/p\u003e \u003cp\u003e2.4 Shellfish primary processing 21\u003c\/p\u003e \u003cp\u003e2.5 Bivalve shellfish depuration 23\u003c\/p\u003e \u003cp\u003e2.6 Shellfish labelling 27\u003c\/p\u003e \u003cp\u003e2.7 Conclusion 27\u003c\/p\u003e \u003cp\u003eAcknowledgements 28\u003c\/p\u003e \u003cp\u003eReferences 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Chilling and Freezing of Fish 33\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFlemming Jessen, Jette Nielsen and Erling Larsen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 33\u003c\/p\u003e \u003cp\u003e3.2 Post-mortem changes at chilled storage temperatures 34\u003c\/p\u003e \u003cp\u003e3.3 Effect of freezing temperatures on quality-related processes 37\u003c\/p\u003e \u003cp\u003e3.4 Fresh fish chain 41\u003c\/p\u003e \u003cp\u003e3.5 Frozen fish chain 46\u003c\/p\u003e \u003cp\u003e3.6 Legislation 54\u003c\/p\u003e \u003cp\u003e3.7 Recommendations 54\u003c\/p\u003e \u003cp\u003eReferences 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Heat Processing of Fish 61\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDagbjørn Skipnes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 61\u003c\/p\u003e \u003cp\u003e4.2 Basic principles 61\u003c\/p\u003e \u003cp\u003e4.3 Best available technology for thermal processing of fish 62\u003c\/p\u003e \u003cp\u003e4.4 Quality changes during heat treatment of fish 63\u003c\/p\u003e \u003cp\u003eAcknowledgement 75\u003c\/p\u003e \u003cp\u003eReferences 75\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Irradiation of Fish and Seafood 83\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIoannis S. Arvanitoyannis and Persefoni Tserkezou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 83\u003c\/p\u003e \u003cp\u003e5.2 Quality of irradiated fish and fishery products and shelf life extension 84\u003c\/p\u003e \u003cp\u003e5.3 Microflora of irradiated fish and fishery products 101\u003c\/p\u003e \u003cp\u003e5.4 Conclusions 120\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Preservation of Fish by Curing 129\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 129\u003c\/p\u003e \u003cp\u003e6.2 Salting 130\u003c\/p\u003e \u003cp\u003e6.3 Marinating 143\u003c\/p\u003e \u003cp\u003e6.4 Smoking 146\u003c\/p\u003e \u003cp\u003eReferences 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Drying of Fish 161\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMinh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 161\u003c\/p\u003e \u003cp\u003e7.2 Principles of drying 161\u003c\/p\u003e \u003cp\u003e7.3 Drying methods 163\u003c\/p\u003e \u003cp\u003e7.4 Changes in fish muscle during drying 166\u003c\/p\u003e \u003cp\u003e7.5 Packing and storage of dried fish products 169\u003c\/p\u003e \u003cp\u003eReferences 170\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Fish Fermentation 177\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSomboon Tanasupawat and Wonnop Visessanguan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Definition of the term fermentation in food technology 177\u003c\/p\u003e \u003cp\u003e8.2 Fermented foods worldwide 178\u003c\/p\u003e \u003cp\u003e8.3 Lactic acid fermentation 179\u003c\/p\u003e \u003cp\u003e8.4 Traditional salt\/fish fermentation 180\u003c\/p\u003e \u003cp\u003e8.5 Future trends in fish fermentation technology 197\u003c\/p\u003e \u003cp\u003eReferences 199\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Frozen Surimi and Surimi-based Products 209\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eEmiko Okazaki and Ikuo Kimura\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Fish material for frozen surimi 209\u003c\/p\u003e \u003cp\u003e9.2 Principles and process of frozen surimi production 209\u003c\/p\u003e \u003cp\u003e9.3 Characteristics of fish material and manufacturing technology 219\u003c\/p\u003e \u003cp\u003e9.4 Denaturation of fish protein by freezing and its prevention 223\u003c\/p\u003e \u003cp\u003e9.5 Evaluation of surimi quality 228\u003c\/p\u003e \u003cp\u003e9.6 Surimi-based products 231\u003c\/p\u003e \u003cp\u003e9.7 Future prospective 232\u003c\/p\u003e \u003cp\u003eReferences 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Packaging of Fish and Fishery Products 237\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 237\u003c\/p\u003e \u003cp\u003e10.2 MAP principles and importance for packaging fresh fish 238\u003c\/p\u003e \u003cp\u003e10.3 Non-microbial effects of MAP 242\u003c\/p\u003e \u003cp\u003e10.4 Effects of MAP on fish spoilage 243\u003c\/p\u003e \u003cp\u003e10.5 Effects of MAP on the microbial safety of fish products 248\u003c\/p\u003e \u003cp\u003e10.6 Application of MAP on fish and fishery products 250\u003c\/p\u003e \u003cp\u003e10.7 Packaging materials and future developments 253\u003c\/p\u003e \u003cp\u003eReferences 255\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Fish Waste Management 263\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIoannis S. Arvanitoyannis and Persefoni Tserkezou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 263\u003c\/p\u003e \u003cp\u003e11.2 Treatment methods 265\u003c\/p\u003e \u003cp\u003e11.3 Uses of fish waste 291\u003c\/p\u003e \u003cp\u003e11.4 Inputs and outputs in fisheries 296\u003c\/p\u003e \u003cp\u003eReferences 304\u003c\/p\u003e \u003cp\u003eElectronic Sources 309\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Fish Processing Installations: Sustainable Operation 311\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGeorge M. Hall and Sevim K¨ose\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 311\u003c\/p\u003e \u003cp\u003e12.2 Assessment tools 313\u003c\/p\u003e \u003cp\u003e12.3 Process operations 319\u003c\/p\u003e \u003cp\u003e12.4 Production efficiency 333\u003c\/p\u003e \u003cp\u003e12.5 On-board processing 334\u003c\/p\u003e \u003cp\u003e12.6 Conclusions 338\u003c\/p\u003e \u003cp\u003eReferences 339\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Value-added Seafood 343\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMichael Morrissey and Christina DeWitt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 343\u003c\/p\u003e \u003cp\u003e13.2 Value-added product development 344\u003c\/p\u003e \u003cp\u003e13.3 Market-driven 345\u003c\/p\u003e \u003cp\u003e13.4 Values-driven 347\u003c\/p\u003e \u003cp\u003e13.5 Health-driven 348\u003c\/p\u003e \u003cp\u003e13.6 Resource-driven 350\u003c\/p\u003e \u003cp\u003e13.7 Technology-driven 350\u003c\/p\u003e \u003cp\u003e13.8 Conclusions 354\u003c\/p\u003e \u003cp\u003eReferences 354\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Quality and Safety Issues 359\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Seafood Quality Assessment 361\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJ¨org Oehlenschl¨ager\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Why is quality assessment of aquatic animals multifarious and complex? 361\u003c\/p\u003e \u003cp\u003e14.2 Fish composition 362\u003c\/p\u003e \u003cp\u003e14.3 Fish freshness 365\u003c\/p\u003e \u003cp\u003e14.4 Sensory methods 367\u003c\/p\u003e \u003cp\u003e14.5 Chemical methods 370\u003c\/p\u003e \u003cp\u003e14.6 Physical methods 374\u003c\/p\u003e \u003cp\u003e14.7 Instrumental methods and automation 374\u003c\/p\u003e \u003cp\u003e14.8 Imaging technologies and machine vision 380\u003c\/p\u003e \u003cp\u003e14.9 Conclusion 380\u003c\/p\u003e \u003cp\u003eReferences 381\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Microbiological Examination of Seafood 387\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIoannis S. Boziaris and Foteini F. Parlapani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 387\u003c\/p\u003e \u003cp\u003e15.2 Seafood microbiology 388\u003c\/p\u003e \u003cp\u003e15.3 Microbiological parameters of seafood analysis 389\u003c\/p\u003e \u003cp\u003e15.4 Microbiological analysis using conventional culture techniques 392\u003c\/p\u003e \u003cp\u003e15.5 Microbiological examination using indirect rapid methods 399\u003c\/p\u003e \u003cp\u003e15.6 Microscopy based rapid methods 401\u003c\/p\u003e \u003cp\u003e15.7 Immuno-based techniques 402\u003c\/p\u003e \u003cp\u003e15.8 Molecular methods for microbial determination 402\u003c\/p\u003e \u003cp\u003e15.9 Conclusions 408\u003c\/p\u003e \u003cp\u003eReferences 408\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Fish and Seafood Authenticity – Species Identification 419\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eF´atima C. Lago, Mercedes Alonso, Juan M. Vieites and Montserrat Espi˜neira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Molecular techniques applied to seafood authentication 419\u003c\/p\u003e \u003cp\u003e16.2 Molecular techniques based on protein analysis 423\u003c\/p\u003e \u003cp\u003e16.3 Molecular techniques based on DNA analysis 430\u003c\/p\u003e \u003cp\u003eReferences 440\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Assuring Safety of Seafood – Risk Assessment 453\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJohn Sumner, Catherine McLeod and Tom Ross\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 453\u003c\/p\u003e \u003cp\u003e17.2 Differentiating risk from hazard 454\u003c\/p\u003e \u003cp\u003e17.3 Hazards, risks and food safety risk assessment 456\u003c\/p\u003e \u003cp\u003e17.4 Hazard Identification\/Risk Profile 458\u003c\/p\u003e \u003cp\u003e17.5 Exposure assessment 459\u003c\/p\u003e \u003cp\u003e17.6 Hazard Characterization 462\u003c\/p\u003e \u003cp\u003e17.7 Risk Characterization 465\u003c\/p\u003e \u003cp\u003e17.8 Qualitative Risk Assessment 466\u003c\/p\u003e \u003cp\u003e17.9 Semi-quantitative Risk Assessment 466\u003c\/p\u003e \u003cp\u003e17.10 Quantitative Risk Assessment 468\u003c\/p\u003e \u003cp\u003e17.11 Reality check 468\u003c\/p\u003e \u003cp\u003e17.12 Uncertainty and variability 469\u003c\/p\u003e \u003cp\u003e17.13 Data gaps 470\u003c\/p\u003e \u003cp\u003e17.14 Risk management approaches 470\u003c\/p\u003e \u003cp\u003e17.15 Final thoughts 473\u003c\/p\u003e \u003cp\u003eReferences 474\u003c\/p\u003e \u003cp\u003eIndex 479\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406854529367,"sku":"9781118346211","price":131.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118346211.jpg?v=1730497351","url":"https:\/\/bookcurl.com\/products\/seafood-processing-9781118346211","provider":"Book Curl","version":"1.0","type":"link"}