Handbook of Seafood Quality, Safety and Health Applications
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Beschreibung
The global market for seafood products continues to increase year by year, with their perceived health benefits playing a significant part in their popularity. Seafood products are highly nutritious and provide a wide range of health-promoting compounds. Safety and quality are especially crucial when dealing with seafoods: they are highly perishable products and so special attention must be paid to the factors that influence safety and quality, from the time of the catch to the time they are prepared for food and consumed. The safety and freshness/ quality of seafoods can be measured by sensory, non-sensory (chemical/biochemical, physico-chemical, and microbiological/biological), and statistical methods. During the last decade, there has been marked progress in the development of all three types of technique, some of which are rapid and non-destructive in nature.
Marine-based nutraceuticals and functional foods are gaining attention due to their unique features, which are not found in terrestrial-based bioresources. For example, fish, marine mammals, and algae are the richest sources of long-chain omega-3 polyunsaturated fatty acids, which play an important role in health promotion and disease risk reduction.
This volume is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, safety, and health applications. The first section describes different aspects of seafood quality, the second section covers the safety of seafoods, and the final section discusses the health applications of seafood products - particularly marine nutraceuticals and functional foods.
The 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 will be especially valuable for food scientists and technologists, biochemists, nutritionists and marine technologists based in academia, government laboratories, and the food manufacturing industry. Although the book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching advanced undergraduate and post-graduate courses.
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.
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Cesarettin Alasalvar
Themen in »Handbook of Seafood Quality, Safety and Health Applications«
Aquaculture Aquaculture, Fisheries & Fish Science Aquakultur Aquakultur, Fischereiwesen u. Fischforschung Fischerei Fischereiwesen Fisheries Fleisch, Fisch, Geflügel Food Science & Technology Lebensmittelforschung u. -technologie Lebensmittelsicherheit Meat, Fish & Poultry Meeresfrüchte Qualitätssicherung