Ebook: Seafoods — Quality, Technology and Nutraceutical Applications

"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 of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

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"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 of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

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"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 of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.
Content:
Front Matter....Pages I-XIV
Seafoods: Quality, Technology and Nutraceutical Applications — an Overview....Pages 1-5
The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh....Pages 7-16
Practical Evaluation of Fish Quality....Pages 17-31
Eating Quality of Deep-Water Fish Species and their Products....Pages 33-41
Quality Control by Instrumental Texture Measurements....Pages 43-57
Measurement of the Fish Content in Fish Products....Pages 59-71
Functional Properties of Fish Proteins....Pages 73-82
Binding and Texture Modification Using Transglutaminase....Pages 83-87
Histamine Toxicity and Scombroid Fish Poisoning: a Review....Pages 89-103
Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis....Pages 105-121
Improved Utilisation of Fish and Shellfish Waste....Pages 123-136
The Icelandic Way Towards Automation in Fish Processing....Pages 137-142
Reducing Water and Trade Effluent Costs in Fish Processing....Pages 143-156
Omega-3 Fatty Acid Concentrates: a Review of Production Technologies....Pages 157-174
Food and Health Applications of Marine Nutraceuticals: a Review....Pages 175-204
Marine Nutraceuticals and Functional Foods in Japan....Pages 205-220
Back Matter....Pages 221-224

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"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 of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.
Content:
Front Matter....Pages I-XIV
Seafoods: Quality, Technology and Nutraceutical Applications — an Overview....Pages 1-5
The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh....Pages 7-16
Practical Evaluation of Fish Quality....Pages 17-31
Eating Quality of Deep-Water Fish Species and their Products....Pages 33-41
Quality Control by Instrumental Texture Measurements....Pages 43-57
Measurement of the Fish Content in Fish Products....Pages 59-71
Functional Properties of Fish Proteins....Pages 73-82
Binding and Texture Modification Using Transglutaminase....Pages 83-87
Histamine Toxicity and Scombroid Fish Poisoning: a Review....Pages 89-103
Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis....Pages 105-121
Improved Utilisation of Fish and Shellfish Waste....Pages 123-136
The Icelandic Way Towards Automation in Fish Processing....Pages 137-142
Reducing Water and Trade Effluent Costs in Fish Processing....Pages 143-156
Omega-3 Fatty Acid Concentrates: a Review of Production Technologies....Pages 157-174
Food and Health Applications of Marine Nutraceuticals: a Review....Pages 175-204
Marine Nutraceuticals and Functional Foods in Japan....Pages 205-220
Back Matter....Pages 221-224
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