Chapter 17. Novel Approaches in Seafood Preservation Techniques

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Fatih Özogul,
  2. Yesim Özogul,
  3. Esmeray Kuley Boga

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch17

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Özogul, F., Özogul, Y. and Boga, E. K. (2010) Novel Approaches in Seafood Preservation Techniques, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch17

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Seafood Processing Technology, Faculty of Fisheries, University of Çukurova, Adana, Turkey

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • novel approaches in seafood preservation techniques;
  • seafood, role in human diet - not only a reliable source of protein;
  • modified atmosphere packaging (MAP);
  • MAP, together with refrigeration - extending shelf-life of fish and shellfish;
  • food irradiation, an old-food preservation technique;
  • irradiation with high-energy beams - breakdown of chemical bonds and formation of free radicals and ions;
  • ozone (O3) preservation technique;
  • pulsed electric fields (PEF) - nonthermal food processing technique, receiving increased interest;
  • oscillatory magnetic fields (OMF) - nonthermal physical processes;
  • food preservation techniques, extending shelf-life of products - maintaining food safety and quality

Summary

This chapter contains sections titled:

  • Introduction

  • Seafood preservation techniques

  • Conclusions

  • References

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