Trends in fish processing technologies

by Borda, Daniela Nicolau, Anca I. Raspor, Peter

Type Book

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"This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation techniques. It provides references to food safety and quality indicators for processed fish and explores innovative packaging solutions detailing the use of, among other things, freshness and time tem…

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Title Statements

Full title :Trends in fish processing technologies / Daniela Borda, Anca I. Nicolau, Peter Raspor.

Summary

Edition Statements

Publication Date:2017.
Edition:First edition

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton, FL
Language:eng
Publication Date:2017.

The Physical Object

Description:1 online resource : : text file, PDF

Edition Identifiers

ISBN:9781315120461, 1315120461, 9781498729185, 1498729185, 9781351646796, 1351646796
oclc:ocn994610239
LC Classification:SH335
Dewey Decimal:664/.94

Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Series Preface -- Contemporary Food Engineering -- Preface -- Series Editor -- Editors -- Contributors -- Introduction -- Fish and Technology for the Future -- Chapter 1: Recent Advances inÂ Seafood Technology -- 1.1 Introduction -- 1.2 Processing Technologies -- 1.2.1 Heat Processing -- 1.2.1.1 Thermal-Assisted Processes -- 1.2.2 Curing -- 1.2.2.1 Salting -- 1.2.2.2 Smoking -- 1.2.3 Drying -- 1.2.4 Chilling -- 1.2.5 Freezing

1.2.5.1 Pressure Shift Freezing 1.2.5.2 Impingement Freezing -- 1.2.5.3 Magnetic Freezing -- 1.2.5.4 Hydrofluidization Freezing -- 1.2.6 Frozen Storage -- 1.2.7 Thawing -- 1.2.7.1 High-Power Ultrasound Method -- 1.2.7.2 Low-Frequency Acoustic Thawing -- 1.2.7.3 Pressure-Assisted Thawing -- 1.2.8 Packaging -- 1.2.8.1 Active Packaging -- 1.2.8.2 Intelligent Packaging -- 1.2.8.3 Edible Coatings and Films -- 1.2.9 Seafood Proteins -- 1.2.9.1 Surimi Gelation -- 1.2.9.2 Hydrolysates and Peptides -- 1.3 Quality Assessment

1.3.1 Sensory Methods 1.3.2 Chemical Methods -- 1.3.3 Physical Methods -- 1.3.3.1 Image Analysis -- 1.3.3.2 VIS/NIR Spectroscopy -- 1.3.3.3 Nuclear Magnetic Resonance -- …