Venugopal Seafood Processing

Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling
Erscheinungsjahr 2005
ISBN: 978-1-4200-2739-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 504 Seiten

Reihe: Food Science and Technology

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhance the acceptability of aquacultured fishery products and help many countries develop their international seafood trade. Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry. Concentrating on the most modern and efficient techniques available for value addition, Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods is a comprehensive and informative book that presents both the merits and limitations of these techniques, giving future direction in process developments for seafood processing.

Zielgruppe

Industry professionals and university researchers worldwide; food science students, both graduate and undergraduate; food scientists and fisheries; food engineers in the seafood industry; and graduate students in these areas.

Autoren/Hrsg.

Venugopal, Vazhiyil

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Availability, Consumption Pattern, Trade, and Need for

Value Addition

Postharvest Quality Changes and Safety Hazards

Bulk Handling and Chilling

Quick Freezing and Individually Quick Frozen Products

Cook-Chill Processing

Modified-Atmosphere Packaging

Retort Pouch Packaging

Mince and Mince-Based Products

Coated Products

Radiation Processing

High Pressure Processing

Value Addition of Freshwater and Aquacultured Fishery

Products

Gel Formation of Fish Structural Proteins by pH Changes

and Its Applications

Applications of Enzymes in Fish Processing and Quality

Control

Nutritional Value and Processing Effects

Appendix Index