Improving Seafood Products for the Consumer

Improving Seafood Products for the Consumer
Author: Torger Børresen
Publsiher: Elsevier
Total Pages: 612
Release: 2008-05-09
ISBN 10: 1845694589
ISBN 13: 9781845694586
Language: EN, FR, DE, ES & NL

Improving Seafood Products for the Consumer Book Review:

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations. After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues. Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. Reviews the range of research into consumer attitudes towards seafood Discusses key issues in improving the safety, nutritional and sensory quality of seafood products Examines the range of technologies available to improve the quality and ensure animal welfare

Handbook of Seafood and Seafood Products Analysis

Handbook of Seafood and Seafood Products Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 928
Release: 2009-11-24
ISBN 10: 1420046357
ISBN 13: 9781420046359
Language: EN, FR, DE, ES & NL

Handbook of Seafood and Seafood Products Analysis Book Review:

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Shellfish Safety and Quality

Shellfish Safety and Quality
Author: Sandra E. Shumway,Gary E Rodrick
Publsiher: Woodhead Publishing
Total Pages: 612
Release: 2009-02-11
ISBN 10: 9781845691523
ISBN 13: 1845691520
Language: EN, FR, DE, ES & NL

Shellfish Safety and Quality Book Review:

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the key issues associated with microbial and biotoxin contamination. Parts two and three then address in more detail methods to improve molluscan shellfish and crustacean quality and safety. Chapters focus on detection of algal toxins, monitoring and mitigation of the effects of harmful algal blooms, metals and organic contaminants, biofouling, disease control and selective breeding. Part four reviews legislation, regulation, public confidence in shellfish and risk management. Chapters on post-harvest issues, such as depuration, storage and packaging complete the volume. With its distinguished editors and international team of experts, Shellfish safety and quality is an essential reference for those in the shellfish industry, managers, policymakers and academics in the field. Reviews the latest research on significant hazards such as microbial and biotoxin contamination Discusses effective management of shellfish safety and quality, including emerging methods Examines improved packaging methods

Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety
Author: Øyvind Lie
Publsiher: Elsevier
Total Pages: 648
Release: 2008-08-20
ISBN 10: 1845694929
ISBN 13: 9781845694920
Language: EN, FR, DE, ES & NL

Improving Farmed Fish Quality and Safety Book Review:

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling. With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

Seafood Processing By Products

Seafood Processing By Products
Author: Se-Kwon Kim
Publsiher: Springer Science & Business Media
Total Pages: 597
Release: 2014-04-08
ISBN 10: 1461495903
ISBN 13: 9781461495901
Language: EN, FR, DE, ES & NL

Seafood Processing By Products Book Review:

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

New Technologies in Aquaculture

New Technologies in Aquaculture
Author: Gavin Burnell,Geoff Allan
Publsiher: Woodhead Publishing
Total Pages: 1224
Release: 2009-08-13
ISBN 10: 9781845693848
ISBN 13: 1845693841
Language: EN, FR, DE, ES & NL

New Technologies in Aquaculture Book Review:

With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas. Part one focuses on the genetic improvement of farmed species and control of reproduction, with chapters on genome-based technologies in aquaculture research, selective breeding and the production of single sex and sterile populations, among other topics. Parts two and three review key issues in health, diet and husbandry, such as the control of viral and parasitic diseases, diet and husbandry techniques to improve disease resistance, advances in diets for particular fish species and the impact of harmful algal bloom on shellfisheries aquaculture. Chapters in Parts three and four then examine the design of different aquaculture production systems, including offshore technologies, tank-based recirculating systems and ponds, and key environmental issues, such as the prediction and assessment of the impact of aquaculture. Concluding chapters focus on farming new species. With its well-known editors and distinguished international team of contributors, New technologies in aquaculture is an essential purchase for professionals and researchers in the aquaculture industry. Reviews recent advances in improvements in aquaculture production Focuses on the genetic improvement and reproduction of farmed species, including genome-based technologies Discusses key health issues, including advances in disease diagnosis, vaccine development and other emerging methods to control pathogens in aquaculture

Safety and Quality Issues in Fish Processing

Safety and Quality Issues in Fish Processing
Author: H A Bremner
Publsiher: Elsevier
Total Pages: 520
Release: 2002-07-25
ISBN 10: 1855736780
ISBN 13: 9781855736788
Language: EN, FR, DE, ES & NL

Safety and Quality Issues in Fish Processing Book Review:

The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions. Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood. As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins

United States Code Congressional and Administrative News

United States Code Congressional and Administrative News
Author: United States
Publsiher: Unknown
Total Pages: 329
Release: 1987
ISBN 10:
ISBN 13: UOM:39015033555254
Language: EN, FR, DE, ES & NL

United States Code Congressional and Administrative News Book Review:

Contains laws, legislative history, administrative regulations, lists of committees, proclamations, executive messages and orders.

Fathom

Fathom
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: UVA:35007002706095
Language: EN, FR, DE, ES & NL

Fathom Book Review:

Aspects of Small scale Fisheries Development

Aspects of Small scale Fisheries Development
Author: Michael T. Morrissey,Richard B. Pollnac
Publsiher: Unknown
Total Pages: 152
Release: 1989
ISBN 10:
ISBN 13: UVA:35007000307748
Language: EN, FR, DE, ES & NL

Aspects of Small scale Fisheries Development Book Review:

Fish and Seafood in Wisconsin Restaurants and Retail Outlets

Fish and Seafood in Wisconsin Restaurants and Retail Outlets
Author: Anonim
Publsiher: Unknown
Total Pages: 181
Release: 1977
ISBN 10:
ISBN 13: WISC:89038480893
Language: EN, FR, DE, ES & NL

Fish and Seafood in Wisconsin Restaurants and Retail Outlets Book Review:

Great Lakes Horizons 2000

Great Lakes Horizons 2000
Author: Anonim
Publsiher: Unknown
Total Pages: 60
Release: 1992
ISBN 10:
ISBN 13: WISC:89058747536
Language: EN, FR, DE, ES & NL

Great Lakes Horizons 2000 Book Review:

Second International Congress on Seafood Technology on Sustainable Innovative and Healthy Seafood

Second International Congress on Seafood Technology on Sustainable  Innovative and Healthy Seafood
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org
Total Pages: 238
Release: 2012
ISBN 10:
ISBN 13: MINN:31951D03582238D
Language: EN, FR, DE, ES & NL

Second International Congress on Seafood Technology on Sustainable Innovative and Healthy Seafood Book Review:

These proceedings contain the manuscripts from the Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood held in Anchorage, the United States of America from 10 to 13 May 2010. The meeting included a range of views regarding the opportunities and the recent developments in sustainable, innovative and healthy seafood. These included thoughts from government officials, business representatives and academia and highlighted that the seafood industry is in a position to take advantage of the many positive aspects that consumption of seafood offers to consumers, while recognizing that there are still challenges ahead to realize fully the potential that seafood can achieve in international and national trade and in meeting consumer expectations.

Improving the Performance of Full service Retail Seafood Departments

Improving the Performance of Full service Retail Seafood Departments
Author: Michael George Haby
Publsiher: Unknown
Total Pages: 166
Release: 1999
ISBN 10:
ISBN 13: WISC:89073685133
Language: EN, FR, DE, ES & NL

Improving the Performance of Full service Retail Seafood Departments Book Review:

Compendium of Current Marine Studies in the Pacific Northwest

Compendium of Current Marine Studies in the Pacific Northwest
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1980
ISBN 10:
ISBN 13: UCSD:31822009380189
Language: EN, FR, DE, ES & NL

Compendium of Current Marine Studies in the Pacific Northwest Book Review:

Annual Report

Annual Report
Author: Maryland. Board of Natural Resources
Publsiher: Unknown
Total Pages: 329
Release: 1962
ISBN 10:
ISBN 13: OSU:32435068431980
Language: EN, FR, DE, ES & NL

Annual Report Book Review:

Seafood Marketing Councils Act

Seafood Marketing Councils Act
Author: United States. Congress. Senate. National Ocean Policy Study
Publsiher: Unknown
Total Pages: 95
Release: 1986
ISBN 10:
ISBN 13: UCAL:B5176634
Language: EN, FR, DE, ES & NL

Seafood Marketing Councils Act Book Review:

Meat Poultry

Meat   Poultry
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1992
ISBN 10:
ISBN 13: CORNELL:31924060495623
Language: EN, FR, DE, ES & NL

Meat Poultry Book Review:

Quality Parameters in Canned Seafoods

Quality Parameters in Canned Seafoods
Author: Ana G. Cabado,Juan M. Vieites
Publsiher: Nova Science Pub Incorporated
Total Pages: 173
Release: 2008
ISBN 10: 9781604567748
ISBN 13: 1604567740
Language: EN, FR, DE, ES & NL

Quality Parameters in Canned Seafoods Book Review:

This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical parameters in canned seafood, genetic test in order to determine the authenticity of canned species and current legal regulations are evaluated in the book.

Virginia Agricultural Economics

Virginia Agricultural Economics
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1971
ISBN 10:
ISBN 13: PSU:000056216875
Language: EN, FR, DE, ES & NL

Virginia Agricultural Economics Book Review: