Seafoods - Technology, Quality and Nutraceutical Applications

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists.."Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, texture, measuring of fish content, protein functionality, histamine toxicity and flavour. Fish processing technology automation is discussed together with the problems of waste water treatment and possible uses of fish waste. Finally the sources, food and health applications of marine nutraceuticals and functional foods are discussed. The book summarises the current state of knowledge in the selected key research areas and contains ideas for future work. Researchers from different countries who are well recognised in their respective areas of expertise have contributed to this book, thus providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.