Improving Seafood Products For The Consumer
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Improving Seafood Products For The Consumer
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Author : Torger Børresen
language : en
Publisher: Elsevier
Release Date : 2008-05-09
Improving Seafood Products For The Consumer written by Torger Børresen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-09 with Technology & Engineering categories.
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
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Author : Fidel Toldrá
language : en
Publisher: CRC Press
Release Date : 2024-03-08
Handbook Of Seafood And Seafood Products Analysis written by Fidel Toldrá and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-08 with Technology & Engineering categories.
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.
Seafood Safety
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Author : United States. General Accounting Office
language : en
Publisher:
Release Date : 1988
Seafood Safety written by United States. General Accounting Office and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Consumer protection categories.
Abstract: This GAO report gathers information on the nature, extent, and seriousness of seafood safety problems; identifies the governmental activities that address the issue; and collects expert views on the need for changes, such as the need for a mandatory seafood inspection system or other changes in existing programs. The report concluded that about 5 percent of all food-borne illness cases were seafood related and that, although the seafood industry is not subject to 100 percent product inspection by the federal government, many experts said that seafood safety problems do not reflect the need for major changes in federal programs.
Handbook Of Seafood And Seafood Products Analysis
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2009-11-24
Handbook Of Seafood And Seafood Products Analysis written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-24 with Technology & Engineering categories.
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, t
Improving Farmed Fish Quality And Safety
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Author : Øyvind Lie
language : en
Publisher: Elsevier
Release Date : 2008-08-20
Improving Farmed Fish Quality And Safety written by Øyvind Lie and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-20 with Technology & Engineering categories.
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
Seafood Choices
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2007-04-09
Seafood Choices written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-09 with Medical categories.
The fragmented information that consumers receive about the nutritional value and health risks associated with fish and shellfish can result in confusion or misperceptions about these food sources. Consumers are therefore confronted with a dilemma: they are told that seafood is good for them and should be consumed in large amounts, while at the same time the federal government and most states have issued advisories urging caution in the consumption of certain species or seafood from specific waters. Seafood Choices carefully explores the decision-making process for selecting seafood by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits. The book prioritizes the potential for adverse health effects from both naturally occurring and introduced toxicants in seafood; assesses evidence on the availability of specific nutrients in seafood compared to other food sources; determines the impact of modifying food choices to reduce intake of toxicants on nutrient intake and nutritional status within the U.S. population; develops a decision path for U.S. consumers to weigh their seafood choices to obtain nutritional benefits balanced against exposure risks; and identifies data gaps and recommendations for future research. The information provided in this book will benefit food technologists, food manufacturers, nutritionists, and those involved in health professions making nutritional recommendations.
Analysis Of Consumer Perspectives On Fish And Seafood
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Author :
language : en
Publisher:
Release Date : 1991
Analysis Of Consumer Perspectives On Fish And Seafood written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Consumer behavior categories.
The purpose of this study was to update the 1988 research conducted by the National Fish and Seafood Promotional Council into the role of fish and seafood in consumer's diets.
Microbiology Of Marine Food Products
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Author : Donn R. Ward
language : en
Publisher: Aspen Publishers
Release Date : 1991
Microbiology Of Marine Food Products written by Donn R. Ward and has been published by Aspen Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Nature categories.
Over the last decade, interest in seafood products has grown dramatically. The increasing level of consumer interest has resulted in a proliferation of research initiatives to understand the unique properties of seafoods. Microbiology is only one of the scientific disciplines involved in seafood research, but it is fundamental to understanding the quality and safety issues that are important to the seafood industry and consumers. The purpose of this book is to survey the microbiological characteristics associated with many of the major seafood commodities and the changes in the microflora as a result of processing, distribution and storage.
Handbook Of Seafood Quality Safety And Health Applications
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Author : Cesarettin Alasalvar
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-15
Handbook Of Seafood Quality Safety And Health Applications written by Cesarettin Alasalvar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-15 with Technology & Engineering categories.
The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.
New Technologies In Aquaculture
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Author : Gavin Burnell
language : en
Publisher: Elsevier
Release Date : 2009-07-30
New Technologies In Aquaculture written by Gavin Burnell and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-30 with Technology & Engineering categories.
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