Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Editor(s): Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, Udaya Wanasundara

Published Online: 2 SEP 2010 04:10AM EST

Print ISBN: 9781405180702

Online ISBN: 9781444325546

DOI: 10.1002/9781444325546

About this Book

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.

This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Table of contents

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    1. You have free access to this content
    1. Chapter 1

      Seafood Quality, Safety, and Health Applications: An Overview (pages 1–10)

      Associate Professor Cesarettin Alasalvar, Professor Fereidoon Shahidi, Professor Kazuo Miyashita and Dr Udaya Wanasundara

  1. Part I: Seafood Quality

  2. Part II: Seafood Safety

  3. Part III: Health Applications of Seafood

    1. Chapter 31

      Value Addition to Seafood Processing Discards (pages 390–401)

      Sachindra M. Nakkarike, Bhaskar Narayan, Masashi Hosokawa and Professor Kazuo Miyashita

    2. Chapter 36

      Marine Oils and other Marine Nutraceuticals (pages 444–454)

      Professor Fereidoon Shahidi and Associate Professor Cesarettin Alasalvar

    3. Chapter 41

      Antioxidative Properties of Fish Protein Hydrolysates (pages 494–507)

      Sivakumar Raghavan, Hordur G. Kristinsson, Gudjon Thorkelsson and Ragnar Johannsson

    4. Chapter 42

      Functional and Nutraceutical Ingredients from Marine Macroalgae (pages 508–521)

      Tao Wang, Gu∂rún Ólafsdóttir, Rósa Jónsdóttir, Hordur G. Kristinsson and Ragnar Johannsson

    5. Chapter 43

      Seafood Enzymes and their Potential Industrial Application (pages 522–535)

      Swapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike and Bhaskar Narayan

    1. You have free access to this content
    1. You have free access to this content