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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, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products. Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production. With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. Learn how to devise strategies for the full utilisation of the catch Understand the importance of marine by-products to human health Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production