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Improving Seafood Products For The Consumer

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Improving Seafood Products for the Consumer

Improving Seafood Products for the Consumer Book
Author : Torger Børresen
Publisher : Elsevier
Release : 2008-05-09
ISBN : 1845694589
Language : En, Es, Fr & De

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Book Description :

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 Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2009-11-24
ISBN : 9781420046359
Language : En, Es, Fr & De

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Book Description :

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. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Handbook of Seafood and Seafood Products Analysis brings together the work of 75 experts who focus on the chemistry and biochemistry of postmortem seafood to offer the very latest methods for testing nutritional and sensory qualities, as well as safety aspects related to processing and preservation of seafood. After providing a general introduction, this handbook offers six sections that detail all areas of consequence to those concerned with delivering quality seafood products: Chemistry and Biochemistry focuses on the analysis of the main chemical and biochemical compounds of seafood Processing Control describes the analysis of technological quality and includes various methods to differentiate between farmed and wild seafood, to check freshness, and to evaluate smoke flavoring Nutritional Quality deals with the analysis of nutrients in muscle foods such as essential amino acids, omega fatty acids, antioxidants, vitamins, minerals, and trace elements Sensory Quality covers the main analytical tools to evaluate color, texture, and flavor Safety looks at tools used for the detection of pathogens, parasites, viruses, marine toxins, antibiotics, adulterations, and chemical toxic compounds from the environment generated during processing or intentionally added This cutting-edge work also deals with the analysis of genetically modified ingredients in fish feed. It essentially covers processes from all of the seven seas used to assure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.

Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety Book
Author : Øyvind Lie
Publisher : Elsevier
Release : 2008-08-20
ISBN : 1845694929
Language : En, Es, Fr & De

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Book Description :

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

New Technologies in Aquaculture

New Technologies in Aquaculture Book
Author : Gavin Burnell,Geoff Allan
Publisher : Elsevier
Release : 2009-07-30
ISBN : 1845696476
Language : En, Es, Fr & De

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Book Description :

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

Consumer Driven Innovation in Food and Personal Care Products

Consumer Driven Innovation in Food and Personal Care Products Book
Author : S R Jaeger,Hal MacFie
Publisher : Elsevier
Release : 2010-08-30
ISBN : 1845699971
Language : En, Es, Fr & De

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Book Description :

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Fish Processing

Fish Processing Book
Author : George M. Hall
Publisher : John Wiley & Sons
Release : 2011-06-13
ISBN : 1444348027
Language : En, Es, Fr & De

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Book Description :

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

Shellfish Safety and Quality

Shellfish Safety and Quality Book
Author : Sandra E. Shumway,Gary E Rodrick
Publisher : Woodhead Publishing
Release : 2009-02-11
ISBN : 9781845691523
Language : En, Es, Fr & De

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Book Description :

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

Safety and Quality Issues in Fish Processing

Safety and Quality Issues in Fish Processing Book
Author : H A Bremner
Publisher : Elsevier
Release : 2002-07-25
ISBN : 1855736780
Language : En, Es, Fr & De

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Book Description :

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

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

Second International Congress on Seafood Technology on Sustainable  Innovative and Healthy Seafood Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org
Release : 2012
ISBN :
Language : En, Es, Fr & De

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Book Description :

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.

Applied Studies in Climate Adaptation

Applied Studies in Climate Adaptation Book
Author : Jean P. Palutikof,Sarah L. Boulter,Jon Barnett,David Rissik
Publisher : John Wiley & Sons
Release : 2014-10-27
ISBN : 111884503X
Language : En, Es, Fr & De

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Book Description :

The book advances knowledge about climate change adaptationpractices through a series of case studies. It presents importantevidence about adaptation practices in agriculture, businesses, thecoastal zone, community services, disaster management, ecosystems,indigneous populations, and settlements and infrastructure. Inaddition to 38 case studies across these sectors, the book containshorizon-scoping essays from international experts in adaptationresearch, including Hallie Eakin, Susanne Moser, Jonathon Overpeck,Bill Solecki, and Gary Yohe. Australia’s social-ecological systems have a long historyof adapting to climate variability and change, and in recentdecades has been a world-leader in implementing and researchingadaptation, making this book of universal relevance to all thoseworking to adapt our environment and societies to climatechange.

Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fisheries Products

Public Health Risks of Histamine and Other Biogenic Amines from Fish and Fisheries Products Book
Author : Food and Agriculture Organization (Fao)
Publisher : Food & Agriculture Organization of the UN (FAO)
Release : 2013-11-30
ISBN : 9789251078495
Language : En, Es, Fr & De

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Book Description :

Histamine formation in fish is dependent on the time/temperature conditions under which the fish is handled, and therefore time/temperature control needs to be taken into consideration from harvest through consumption. There are many fish harvesting methods used throughout the world, employing hooks, nets and traps. These may involve small vessels, large vessels or be shore based. In all cases, live retrieval of the fish, cooling as quickly as possible to temperatures which do not promote bacterial growth, and maintaining at cool temperatures are critical both to discourage histamine formation and to preserve quality.

Seafood Processing

Seafood Processing Book
Author : Vazhiyil Venugopal
Publisher : CRC Press
Release : 2005-11-01
ISBN : 1420027395
Language : En, Es, Fr & De

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Book Description :

With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer demand for processed fishery products but also enhanc

Quality Parameters in Canned Seafoods

Quality Parameters in Canned Seafoods Book
Author : Ana G. Cabado,Juan M. Vieites
Publisher : Nova Science Pub Incorporated
Release : 2008
ISBN : 9781604567748
Language : En, Es, Fr & De

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Book Description :

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.

Biennial Report

Biennial Report Book
Author : University of California (System). Sea Grant College Program
Publisher :
Release : 1982
ISBN :
Language : En, Es, Fr & De

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Book Description :

                                                Book
Author : N.A
Publisher :
Release : 1989
ISBN :
Language : En, Es, Fr & De

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Book Description :