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Full Description
The high market demand based on consumers' trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry.
It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.
Contents
Series Preface
Preface
Series Editor
Editors
Contributors
Introduction
Chapter 1 Recent Advances in Seafood Technology: An Overview
Chapter 2 Minimal Heat Processing Applied in Fish Processing
Chapter 3 High-Pressure Processing of Seafood
Chapter 4 Processing of Low-Value Fish, Coproducts, and By-Catch
Chapter 5 Advances in Surimi Processing
Chapter 6 Reformulation of Preserved Fish Products
Chapter 7 New Product Development
Chapter 8 Clean Fish Processing Technologies
Chapter 9 Innovative Fish Packaging Solutions
Chapter 10 Achieving Adequate Protection and Suitable Food Safety Indicators
Chapter 11 Food Safety Management in Fish Processing Units
Chapter 12 Quality and Quality Changes Assessment of Processed Fish
Chapter 13 Molecular Methods for Assessment of Fish and Fish Product Integrity
Chapter 14 Adulteration and Misbranding of Fish Products
Chapter 15 Traceability of Fish Products
Chapter 16 Fish Trade Regulations
Index
