Seafood Quality & Safety

Advances in the New Millennium

Editors:
Fereidoon Shahidi, Memorial University
Benjamin K. Simpson, McGill University

ISBN: 0-9683220-2-6, ©2004, 391 pages, 6×9, Hardcover

  • The most recent advances in seafood quality and safety techniques
  • Technological and economic impact in seafood production, processing, and consumption
  • Includes more than 25 edited reports by food scientists specializing in seafood

New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future.

Fereidoon Shahidi and Benjamin K. Simpson, well-known authorities on food safety and science, have compiled in one volume a complete state-of-the-industry review that includes new processes and emerging technologies in seafood quality and safety. The 28 contributors discuss recent advances in:

  • Food processing techniques, preservation and storage
  • New and improved products for both food and non-food purposes
  • Profitability enhancement and risk assessment
  • By-products technology and marine-based bioactives
  • Innovations in shipping, marketing and handling aquatic food products
  • Quality preservation

Preface

  • Seafood Quality and Safety: An Overview
  • Emerging Food Processing Technologies: Food Safety and Quality
  • Technical Possibilities for Introducing Traceability in the Seafood Industry
  • Food Quality and Global Traceability for E-Commerce Through Automatic Data Capture Process: New Bar Code and RFID Technologies
  • Enhancement of Profitability Perspectives of an Aquaculture Production by the Extraction of High Commercial Value Biomolecules: Evaluation of the Potential of Wolffish Cultivation
  • Comparison of Deheaded Gutted and Ungutted Mackerel (Scomber Scombrus) Preserved at -30 degrees C Under Optimal Conditions
  • QIM – A Tool for Determination of Fish Freshness
  • High Pressure Processing of Seafood
  • Interaction Between Raw Material Characteristics and Smoking Process on Smoked Salmon Quality
  • Modeling Heat and Moisture Transfer During Shrimp Cooking
  • Effect of Pressure-Shift Freezing of Carp (Cyprinus carpio) vs Air-Blast Freezing: A Storage Study
  • Biogenic Amines and E-Nose Devices: Indicators of Seafood Quality
  • Study of Cold-Soluble Methylated Agars
  • Use of Chitosan for Storage of Mangoes: Comparison with Other Fungicides
  • Shrimp Enhancement Potential
  • Heavy Metal Contaminated Leachate Regeneration with Chitosan Flakes
  • Chitosan Film in Seafood Quality Preservation
  • Emulsion Stabilizing Properties of Chitosan
  • Chitosan Modifications for Pharmaceutical Applications
  • Economics of Chitin, Chitosan and Caroteno-Protein Production from Shrimp Waste
  • Chromatographic Method for Simultaneous Quantitation of N-Acetylglucosamine, Glucosamine and its Oligomers
  • Modelling the Effect of Temperature on Shelf-Life and on the Interaction between the Spoilage Microflora and Listeria Mono-Cytogenes in Cold-Smoked Salmon
  • An Overview of Postharvest Treatments to Reduce Vibrio in Oysters
  • Microbial Quality of Cultured Newfoundland Mussells and Scallops
  • High Pressure Destruction Kinetics of Microorganisms in Trout and Shrimp
  • Identification of Spoilage Micro-Organisms and Research on Quality Indices for Cold-Smoked Salmon
  • Isolation of Bacteriocin-Producing Lactic Acid Bacteria from Refrigerated Smoked Salmon, Mussels and Shrimp
  • Aqua Feed: Research Challenges and Future Trends

ISBN: 0-9683220-2-6, ©2004, 391 pages, 6×9, Hardcover

USD Price: $50.00

$50.00
ISBN: 0-9683220-2-6 Categories: ,