Description
Trends in Fish Processing Technologies
Contemporary Food Engineering Series
Coordinators: Borda Daniela, Nicolau Anca I., Raspor Peter
Language: English
Subject for Trends in Fish Processing Technologies:
Keywords
Food Business Operators; Off-shore fish processing; Fish Processing Industry; high pressure processing; DNA Barcoding; novel primary fish packaging; QIM; quality indicators for processed fish; Fish Supply Chain; primary and secondary fish processing; Log10 CFU; fish preservation; GFSI; Javier Borderías; Myofibrillar Proteins; Helena M; Moreno; LF NMR; Jan Thomas Rosnes; Fish Muscle; Dagbjørn Skipnes; Frozen Storage; Livia Patraşcu; HACCP; Iuliana Aprodu; DNA Barcode Sequence; Ausra Sipailiene; PEF Treatment; Loreto M; Valenzuela; Fishery Products; Allison Leyton; Surimi Wash Water; M; Elena Lienqueo; Fish Protein Concentrates; Eirin M; Skjøndal Bar; Hp Treatment; Sunniva Hoel; Fish Substitution; Jørgen Lerfall; Related Environmental Aspects; Sanja Vidak; HACCP System; Rafael Soro; Surimi Processing; Iulia Bleoanca; Thyme Eo; Maria Turtoi; European Plaice; Johannes Pucher; Seaweed Extracts; Christian Schlechtriem; Anca Ioana Nicolau; Olafur Oddgeirsson; Mercedes Careche; Isabel Shez-Alonso; Mette S.R; Fachmann; Jeffrey Hoorfar; Marjolein van der Spiegel; Joop van der Roest; Maitri Thakur; Isabelle Metaxa
· 15.6x23.4 cm · Hardback
Description
/li>Contents
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/li>Biography
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The high market demand based on consumers? trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry.
It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.
Series Preface
Preface
Series Editor
Editors
Contributors
Introduction
Chapter 1 Recent Advances in Seafood Technology: An Overview
Chapter 2 Minimal Heat Processing Applied in Fish Processing
Chapter 3 High-Pressure Processing of Seafood
Chapter 4 Processing of Low-Value Fish, Coproducts, and By-Catch
Chapter 5 Advances in Surimi Processing
Chapter 6 Reformulation of Preserved Fish Products
Chapter 7 New Product Development
Chapter 8 Clean Fish Processing Technologies
Chapter 9 Innovative Fish Packaging Solutions
Chapter 10 Achieving Adequate Protection and Suitable Food Safety Indicators
Chapter 11 Food Safety Management in Fish Processing Units
Chapter 12 Quality and Quality Changes Assessment of Processed Fish
Chapter 13 Molecular Methods for Assessment of Fish and Fish Product Integrity
Chapter 14 Adulteration and Misbranding of Fish Products
Chapter 15 Traceability of Fish Products
Chapter 16 Fish Trade Regulations
Index
Daniela Borda graduated in 1993 from the Faculty of Food Technology; in 1999, she obtained an MSc degree and, in 2005, acquired a PhD degree in Industrial Engineering at the “Dunarea de Jos” University of Galati, Romania (UGAL). She is currently a professor at UGAL, giving lectures in Food Quality and Safety, Dairy Technology, for bachelor and master students. Her main research interests are related with high-pressure processing, dairy science, gas-chromatography, and edible coat-ings and films.She was an internal and external examiner for several PhD theses. Daniela Borda has served as a reviewer for the Journal of Dairy Science (ADSA), Journal of Food Processing and Preservation ( Wiley), Food Chemistry (Elsevier), Food and Chemical Toxicology (Elsevier), and other scientific publications. As food safety expert, Daniela Borda is involved in third-party audits with the Romanian National Accreditation Body–RENAR. Daniela Borda is the director of Romanian Academica Publishing House, with more than 100 scientific books published and over 50 titles in food science. Two of the books coauthored by Daniela Borda and published by Academica Publishing House have received national awards from the “Gh. Ionescu-Şişeşti” Academy of Agricultural and Forestry Sciences in Romania.
Anca Ioana Nicolau graduated as food technologist (1985) and obtained her PhD title in Biotehnology (1999) at the “Dunarea de Jos” University of Galati, Romania. She is currently professor of Food Microbiology, Rapid Methods, and Automation in Microbiology and Hygiene for