ENGLISH

Seafood Research From Fish To Dish: Quality, Safety and Processing of Wild and Farmed Fish

By J. B. Luten , C. Jacobsen , K. Bekaert , A. Saebo , J. Oehlenschlager

Book information

Publisher
Wageningen Academic Publishers
Year
2006
ISBN
9086860052, 9789086860050
DOI
10.3920/978-90-8686-581-9
Language
english
Format
PDF
Filesize
13 MB (13494208 bytes)
Pages
567\569
Time added
2014-04-10 04:00:00

Description

In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer's knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer

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