Seafoods: Chemistry, Processing Technology, and Quality

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This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.

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Overview

This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered.

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Product Details

  • ISBN-13: 9780751402186
  • Publisher: Aspen Publishers, Inc.
  • Publication date: 1/28/1995
  • Pages: 342
  • Product dimensions: 6.54 (w) x 9.51 (h) x 1.10 (d)

Table of Contents

1 The chemistry, processing technology and quality of seafoods - an overview 1
2 Seafood proteins and preparation of protein concentrates 3
3 Protein hydrolysis in seafoods 10
4 Seafood lipids 34
5 Oxidation of lipids in seafoods 49
6 Flavour of fish 75
7 Flavour of shellfish and kamaboko flavorants 85
8 Taste-active components of seafoods with special reference to umami substances 115
9 Freshness quality of seafoods: a review 140
10 Preservation of seafood quality 168
11 Microbiological quality of seafoods: viruses, bacteria and parasites 196
12 Microbiological quality of seafoods: marine toxins 220
13 Sensory assessment of quality in fish and seafoods 233
14 Surimi processing from lean fish 263
15 Surimi processing from fatty fish 288
16 Seafood processing by-products 320
Index 335
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