I. Boziaris – Seafood Processing

Автор: I. Boziaris
Название книги: Seafood Processing
Формат: PDF
Жанр: Пищевая промышленность
Страницы: 510
Качество: Изначально компьютерное, E-book

Demand for fish and seafood has consistently increased during recent years and fish
protein is the major animal protein consumed in many parts of the world. Seafood is a
very perishable product and the risk of contamination of seafood products by biological
hazards is very high. Processing is necessary to assure the prolonged shelf life and safety
of seafood.
The seafood processing industry currently has to face new challenges. Production has
increased and seafood products need to be transported over long distances. Increasing
demands from legislation and from the consumer for better quality and safer products
have to be taken into account. Seafood now has to be high quality, nutritious, safe and have
the convenience of an extended shelf life. To meet these criteria, seafood processing has
had to assimilate all the new advances in food science and technology and in quality and
safety assurance. Current technologies have evolved rapidly (e.g. modified atmosphere
packaging, minimal heat processing, rapid freezing, injection salting), while emerging
technologies such as high-pressure processing are beginning to be used. Advanced quality
and safety methods, such as modern and rapid techniques for assessing quality and safety,
species identification techniques and risk assessment tools, all have significant applications
in the seafood sector.
This book covers the whole range of technologies currently used for the main processing
of seafood. Quality and safety aspects are also dealt with. The first part of the book
covers primary processing, chilling and freezing, heat processing, irradiation, traditional
preservation methods (salting, smoking, acidification, drying and fermentation) as well
as packaging. Surimi production, fish waste treatment, sustainability and value-added
seafood product development is also covered in this section. The second part of the book
deals with the determination of seafood quality, microbiological examination, authenticity
and risk assessment.