Handbook of Seafood.
ISBN:
9781634858526
Title:
Handbook of Seafood.
Author:
Genç, İsmail Yüksel.
Personal Author:
Physical Description:
1 online resource (360 pages)
Series:
Food Science and Technology
Contents:
Intro -- Contents -- Preface -- Chapter 1 -- General Introduction to Seafood Quality and Safety Maintenance and Applications -- 1Instituto Superior de Engenharia (ISE DEA), -- Universidade do Algarve and CCMAR Centro de Ciências do Mar, -- Faro, Portugal -- 2Suleyman Demirel University Fisheries Faculty, Fishing and Processing Technology Department, Isparta, Turkey -- Abstract -- Seafood Production and Utilization -- Fisheries and Aquaculture -- Fish and Seafood Products Utilization -- Social and Economical Importance -- Seafood Quality -- Seafood Safety -- Biological Hazards -- Chemical Hazards -- Conclusion -- References -- Chapter 2 -- Microbiology of Fish and Fish Products and Its Implications on Public Health -- Abstract -- Introduction -- Bacterial Decomposition in Fish -- Bacteria that may Cause Harm to the Consumer -- Group 1: Bacteria Normally Present in Fish Habitats -- Group 2: Bacteria Generally Present in the Environment -- Group 3: Bacteria that Usually Have Man and Other Warm-Bloodied, Terrestrial Animals as Their Natural Habitat -- Other Contaminant Bacteria in Fish and Fishery Products -- Risk Classification in a Dietary Fish Consumption -- Bacteria with Specific Restrictions and Recommendations Worldwide -- Detection Methods for Pathogens and Spoilage Agents in Fish -- Culture-Dependent Methods -- Rapid Methods -- Conclusion -- References -- Chapter 3 -- Relating Sensory and Instrumental Analyses of Well-Known and Emerging Fish and Seafood Products -- Abstract -- Introduction -- Methods to Assess Seafood Freshness and Quality -- Sensory Analysis -- US Seafood Inspection Program -- EU Grading Scheme -- Quality Index Method -- Torry Scale -- Physicochemical and Instrumental Methods -- K-value -- Biogenic Amines -- Total Volatile Basic Nitrogen -- Lipid Oxidation -- Torrymeter, Fischtester, Freshtester -- Texture Analysis.
Machine Vision System -- Electronic Nose and Tongue -- Vis/NIR Spectroscopy -- Multi-sensor data fusion and the Artificial Quality Index -- Relationships Between Instrumental and Sensory Traits -- 'Successes' in Well-Known, Recognized Species -- Applications Pertaining to Less-Know, Emerging Species -- Conclusion -- References -- Chapter 4 -- Measurement of Visual Attributes of Fresh and Processed Seafood -- Abstract -- Introduction -- Importance of Color and Appearance -- Machine Vision -- Visual Attributes -- Color -- Shine -- Length, Width -- Area and Volume, Weight -- Defects, Grading, Quality -- Species -- Applications to Raw Seafood -- Skin and Meat -- Eyes, Gills -- Applications to Processed Seafood -- Cooked -- Minced Fish -- Salted and Smoked -- CO Treatment -- High Hydrostatic Pressure -- Conclusion -- References -- Chapter 5 -- Proteomics and Application in the Seafood Industry -- Abstract -- Introduction -- Art of Proteomics -- Two-Dimensional (2D) Gel Electrophoresis -- Free-Flow Electrophoresis -- Mass Spectrometry -- Data Compression -- Applications of Proteomics in the Seafood Industry -- Fish -- Shellfish -- Conclusion -- Acknowledgments -- References -- Chapter 6 -- Quality Changes in Freshwater Fish and Crustacean Species -- Abstract -- Introduction -- Post Mortem Quality Changes -- Cyprinidae -- Grass Carp (Ctenopharyngodon idella) -- Silver Carp (Hypophthalmichthys molitrix) -- Common Carp (Cyprinus carpio) -- Bighead Carp (Hypophthalmichthys nobilis) -- Other Carp Species -- Cichlidae -- Tilapia (Oreochromis niloticus) -- Salmonidae -- Atlantic Salmon (Salmo salar) -- Rainbow Trout (Oncorhynchus mykiss) -- Other Freshwater Species -- Conclusion -- References -- Chapter 7 -- Quality Changes in Crustaceans during and after Processing -- Cukurova University, Faculty of Fisheries,.
Department of Fishing and Fish Processing Technology, -- Adana, Turkey -- Abstract -- Introduction -- Quality Changes in Crustaceans -- Shrimp -- Crab -- Lobster -- Crayfısh -- Conclusion -- References -- Chapter 8 -- Trace Elements and Stable Isotopes Analysis as Seafood Quality Indicators -- Abstract -- Introduction -- Trace Elements as Toxicity and Geographic Origin Indicators -- Stable Isotopes as Indicators of Seafood Quality -- Conclusion -- References -- Chapter 9 -- Safety and Quality Issues in Global Fish Trade -- 1Sustainable Agri-Food Systems, Quatre-Bornes, Mauritius, 2University of Mauritius, Reduit, Mauritius -- Abstract -- Introduction -- The Importance of the Fish Industry -- The Global Trade in Fish and Fishery Products -- Commercially Important Fish Species -- Safety and Quality Issues in Global Fish Trade -- International Framework Governing Safety and Quality of Fishery Products -- Role of WTO in Fish Trade -- National Regulatory Systems -- Features in Fish Safety Management -- Assessment and Management of Seafood Safety and Quality -- Codex Standards Governing Fish and Fishery Products -- SPS Measures and Fish Trade -- Effect of SPS Measures on the Fish Export Sector -- Findings from EU Food and Veterinary Office Missions to Third Countries -- Rapid Alert System for Food and Feed -- Private Standards in Fish Trade -- Conclusion -- References -- Chapter 10 -- Elimination and Control of Pathogens by Novel and Hurdle Technologies -- Abstract -- Introduction -- General Aspects of Seafood Microbiology Quality and Safety -- General Aspects of Hurdle Technology -- Non-Thermal Technologies -- Active Packaging (Antimicrobial Packaging) -- Modified Atmosphere Packaging -- Emerging Technologies -- Advanced Oxidation Processes -- Electrolyzed Oxidized Water -- Acidic Electrolyzed Water (AEW) -- Basic Electrolyzed Water (BEW).
Biopreservation through Antimicrobial Systems -- Irradiation -- Ultra High Pressure -- Conclusion -- References -- Chapter 11 -- Packaging Technologies and Material Type for the Maintenance of Seafood Safety -- Abstract -- Introduction -- Seafood -- Packaging Technologies -- Seafood Packaging Technologies -- Vacuum and Modified Atmosphere Packaging -- Edible Films and Coatings -- Active and Intelligent Packaging Systems -- Conclusion -- References -- Chapter 12 -- Quantitative Risk Assessment in Seafood -- Abstract -- Introduction -- Food Safety and Public Health Risks Associated with Seafood -- Seafood-Borne Microbiological Hazards -- Chemical Hazards -- General Principles of the Risk Analysis -- Risk Assessment Process -- Quantitative Microbiological Risk Assessment (QMRA) -- Conclusion -- References -- Chapter 13 -- Computer-Based Applications for Monitoring the Quality and Safety of Seafood -- Abstract -- Introduction -- Software and Applications in Predictive Microbiology -- Food Spoilage and Safety Predictor (FSSP™) -- Predictive Models in FSSP™ -- ComBase -- Risk Ranger -- Microbial Responses Viewer (MRV) -- MicroHibro -- Pathogen Modeling Program (PMP) -- Software Applications Based on Literature Data -- Predictions of Growth for Spoilage Microorganisms in FSSP™ -- Prediction of Heat Inactivation Kinetics for Pathogenic Microorganisms Using the Pathogen Modeling Program (PMP) -- Risk Assessment Models -- Conclusion -- References -- Chapter 14 -- Rapid Detection of Foodborne Bacterial Pathogens in Seafood -- 1Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand -- 2Food, Nutrition and Health, Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada -- 3Escuela de Medicina Veterinaria, Facultad de Ecología y Recursos Naturales, -- Republica 440, Santiago, Chile.
Abstract -- Introduction -- Rapid Detection Methods -- Molecular-Based Techniques -- Polymerase Chain Reaction (PCR) and Multiplex-PCR Assays -- Real Time-PCR Assays -- Isothermal Amplification Methods -- Antibody-Based Methods -- Enzyme-Linked Immunosorbent Assay (ELISA) and Enzyme-Linked Fluorescent Assay (ELFA) -- Lateral Flow Devices (LFD) -- Phage-Based Detection Systems -- Conclusion -- References -- Chapter 15 -- Application of Natural Antimicrobials in Seafood -- Abstract -- Introduction -- Seafood Applications of Natural Antimicrobial Compounds -- Direct Application of Natural Antimicrobial Compounds -- Edible Coatings and Films with Natural Antimicrobial Compounds -- Nanoparticles and Their Potential Application as Antimicrobials -- Conclusion -- References -- Chapter 16 -- Biological Hazards and Natural Antimicrobials for Seafood Preservation -- MARE - Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, Peniche, Portugal -- Abstract -- Introduction -- Biological Hazards in Seafood -- Natural Antimicrobials -- Sources of Natural Antimicrobial Active Compounds Applied to Seafood Products -- Microorganisms -- Plants -- Essential Oils -- Plant By-Products -- Macrofungi -- Animal -- Algae -- Emerging Natural Antimicrobial Compounds for Seafood Preservation - Case of Phenolic Compounds -- Conclusion -- References -- Chapter 17 -- HACCP Economics in Seafood Processing Plants -- Abstract -- Introduction -- Determination of Total Quality Costs (TQC) -- Model Validation: Fish Salting Plants -- Conclusion -- References -- Chapter 18 -- Hygiene and Sanitation Applications in Seafood Industry -- 1Suleyman Demirel University, Fisheries Faculty, -- Fishing and Processing Technology Department, Isparta, Turkey -- 2İzmir Katip Çelebi University, Fisheries Faculty,.
Fishing and Processing Technology Department, İzmir, Turkey.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Subject Term:
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2016
Publication Information:
Hauppauge :
Nova Science Publishers, Incorporated,
2016.
©2016.