Seafood Safety, Processing, and BiotechnologyFereidoon Shahidi, Yvonne M. Jones, David Kitts CRC Press, 19.08.2020 - 278 Seiten Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs. |
Inhalt
| 1 | |
Formation of Potentially Toxic Products | 5 |
3 Assessment of Marine Toxins by Cell Bioassay | 11 |
4 A Serological Method for the Analysis of Domoic Acid in Shellfish Extracts and Biological Fluids | 17 |
5 Confirmation of Domoic Acid as an NFormylOMethyl Derivative in Shellfish Tissues by Gas ChromatographyMass Spectrometry | 25 |
6 HighPerformance Liquid Chromatographic Analysis of Antibiotics and Determination of WashOuttimes in Salmonids | 33 |
Potential of Biomagnetism | 41 |
8 The Possible Use of HACCP in the Prevention and Control of FoodBorne Trematode Infections in Aquacultured Fish | 53 |
15 Edible Films on Fish | 139 |
16 Use of Fish Oil in Food Products | 151 |
17 Innovative Strategies for Controlling Fresh Fish Texture Degradation during Postharvest Handling and Storage | 161 |
18 WaterSoluble Protein Preparations from UnderUtilized Fish Species | 181 |
19 Characterization of Several Fish Gelatins | 187 |
20 Determination of Quality Parameters for Pacific Whiting Surimi Using Three Different Computer Analyses | 199 |
21 Plant Protease Inhibitors as Food Processing Aids | 213 |
22 Biotechnological Methods for Concentrating Omega3 Fatty Acids from Marine Oils | 225 |
9 Development of Microbial Growth and Survival Models | 65 |
10 Mathematical Modeling used for Evaluation and Prediction of Microbial Fish Spoilage | 73 |
11 A Hitchhikers Guide to Predictive Microbiology | 91 |
12 Problems and Solutions in the Application of Predictive Microbiology | 101 |
13 Technical Strategies for Development of Formulated Seafood Products from Fish Mince | 119 |
14 Shellfish Discard Utilization | 131 |
23 Species Identification of Shellfish Using SDSPage Electrophoresis | 235 |
24 Functional Fish Protein Hydrolysates | 243 |
25 Enzyme Hydrolysis of Fish Waste for Animal Feed and Fertilizer | 249 |
| 259 | |
Andere Ausgaben - Alle anzeigen
Seafood Safety, Processing, and Biotechnology Fereidoon Shahidi,Yvonne M. Jones,David Kitts Eingeschränkte Leseprobe - 1997 |
Seafood Safety, Processing, and Biotechnology Fereidoon Shahidi,Yvonne M. Jones,David Kitts Eingeschränkte Leseprobe - 2020 |
Häufige Begriffe und Wortgruppen
activity addition analysis application bacteria Bloom caused cell changes Chem chemical concentration containing cooked described detection determined developed domoic acid effect enzymes Equation et al extraction factors fatty acids Figure fillets fish fish gelatin fish oil Fisheries flavor flesh Food frozen function Group growth human hydrolysis important increased industry infected inhibitors levels lipases lipid marine material means measured meat methods microbial microbiology mince muscle myosin obtained organisms oxidation Pacific Pacific whiting parasite plant potential predictive preparation present pressure problems processing properties protease protein proteinase reaction reduced relative reported Research response salmon samples seafood Shahidi shelf shellfish showed shown significant similar solubility species spoilage storage strength Table Technol Technology temperature texture tion tissue toxins treatment values variables various whiting yield