Chapter 84. Processing Frozen Seafoods

  1. Y. H. Hui Senior Scientist
  1. Shann-Tzong Jiang1,2,
  2. Tung-Ching Lee3

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch84

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Jiang, S.-T. and Lee, T.-C. (2006) Processing Frozen Seafoods, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch84

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Department of Food and Nutrition, Providence University, Taichung, Taiwan

  2. 2

    Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan

  3. 3

    Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • processing frozen seafoods;
  • frozen fish physicochemical changes;
  • biochemical changes in frozen seafoods

Summary

This chapter contains sections titled:

  • Introduction

  • Nature of Fish Muscle

  • Preparation of Seafood Before Freezing

  • Freezing

  • Packaging

  • Storage

  • Thawing

  • Physicochemical Changes of Frozen Fish

  • Biochemical Changes in Frozen Seafoods

  • Microbiological Aspects during Freezing

  • Effects of Freezing Conditions on the Quality

  • Conclusion

  • References

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