Details

Autor(en) / Beteiligte

• Verrez-Bagnis, Véronique

Titel

Current Challenges for the Aquatic Products Processing Industry

Auflage

1st ed

Ort / Verlag

Newark : John Wiley & Sons, Incorporated,

Erscheinungsjahr

2024

Link zum Volltext

• Wiley Online Library - AutoHoldings Books

Beschreibungen/Notizen

• Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1. Consumer Perceptions of "Fish" Food -- 1.1. Introduction -- 1.2. Thinking about fish -- 1.2.1. Naming the unknown -- 1.2.2. The imaginary of the marine world: permanence and metamorphosis -- 1.2.3. The representations associated with marine foods: the historical legacy -- 1.3. Eating fish -- 1.3.1. Dealing with animality -- 1.3.2. Fish today, between pleasure and nutrition -- 1.4. Reconnecting with the fish animal? -- 1.4.1. A culinary exoticism: raw fish -- 1.4.2. The local distribution channels of fish -- 1.5. Conclusion -- 1.6. References -- Chapter 2. Fish Quality and Freshness -- 2.1. Introduction -- 2.2. Factors that affect the sensory quality -- 2.2.1. Genetic -- 2.2.2. Age -- 2.2.3. Time of year -- 2.2.4. Environment and aquaculture -- 2.2.5. Feed -- 2.2.6. Catch handling and slaughter -- 2.2.7. Temperature and storage -- 2.2.8. Processing and products -- 2.3. The use of sensory measurements in the quality control in the fish industry -- 2.3.1. Sensory methods used for measuring freshness and sensory quality -- 2.4. References -- Chapter 3. Nutritional Value of Finfish -- 3.1. Introduction -- 3.2. Nutritional value of finfish -- 3.2.1. Proximate composition -- 3.2.2. Fatty acids -- 3.2.3. Amino acids -- 3.2.4. Vitamins -- 3.2.5. Minerals -- 3.3. Future trends -- 3.4. References -- Chapter 4. Fish Traceability and Authenticity -- 4.1. Introduction -- 4.2. Seafood traceability -- 4.2.1. Food safety and traceability legal requirements -- 4.2.2. Definitions of traceability -- 4.2.3. Traceability main features -- 4.2.4. Traceability systems -- 4.2.5. Why is full seafood chain traceability not more common? -- 4.2.6. Implementing a traceability system -- 4.2.7. Example of data gathering and information exchange in the seafood sector -- 4.2.8. The way forward.
• 4.3. Analytical methods for the control of seafood traceability and authenticity -- 4.3.1. Species identification tools -- 4.3.2. Identification of geographic origin in seafood -- 4.3.3. Wild and farmed seafood discrimination -- 4.3.4. Detection of water addition, frozen-thawing and discoloration -- 4.4. Needs and developments to improved traceability and authenticity for fish industries -- 4.4.1. Standardization -- 4.4.2. Online iTool FISH-FIT -- 4.5. References -- Chapter 5. Bacterial Risks and Biopreservation of Seafood Products -- 5.1. Introduction -- 5.2. Microbiota, microbial risk and product quality -- 5.2.1. Methods for studying the microbiota of seafood -- 5.2.2. Pathogenic bacteria and microbiological risks -- 5.2.3. Seafood spoilage bacteria -- 5.3. Biopreservation of seafood products -- 5.3.1. Bacterial interactions -- 5.3.2. Selection of bioprotective microorganisms -- 5.3.3. Examples of the application of protective cultures in seafood -- 5.3.4. Regulatory aspects -- 5.4. Conclusion -- 5.5. References -- Chapter 6. Fish Parasites and Associated Risks -- 6.1. Introduction -- 6.2. Prevalence and significance of parasitosis for the sector -- 6.2.1. Protists -- 6.2.2. Microsporidia and mesomycetozoea -- 6.2.3. Stramenopiles -- 6.2.4. Metazoans -- 6.3. Emerging parasitosis -- 6.4. The special case of aquaculture species -- 6.5. Allergies related to the presence of parasites -- 6.6. The legislative framework for consumer protection or regulatory requirements for parasites in aquatic products -- 6.7. Methods for the detection of parasites and mainly nematode larvae -- 6.8. Identification of parasites -- 6.8.1. Identification of nematode larvae -- 6.8.2. Identification of other parasite species -- 6.9. Prevention and control of parasite risk -- 6.10. Future perspectives and approaches -- 6.11. References -- Chapter 7. Microplastics.
• 7.1. What are microplastics? -- 7.1.1. Different chemical compositions -- 7.1.2. Importance of the notion of size -- 7.1.3. A diversity of forms within microplastics -- 7.1.4. Carrying of chemical and biological contaminants by microplastics -- 7.2. Analysis of microplastics in seafood -- 7.2.1. Isolation of microplastics -- 7.2.2. Identification of the polymeric nature -- 7.2.3. Contamination management -- 7.2.4. A problem that is beginning to emerge -- 7.3. Contamination status in consumed marine species -- 7.3.1. Shellfish -- 7.3.2. Crustaceans -- 7.3.3. Fish -- 7.3.4. Cephalopods -- 7.3.5. Other species consumed -- 7.4. Contamination status in processed products containing fish -- 7.5. Importance of risk assessment in the context of microplastic contamination -- 7.5.1. Human exposure -- 7.5.2. Toxicological impact -- 7.6. Concluding remarks -- 7.7. Acknowledgements -- 7.8. Appendix: List of consumed species for which microplastic contamination has been documented -- 7.9. References -- Chapter 8. Smoking: A Flavoring and Preservation Technique -- 8.1. Introduction -- 8.2. Role of the main manufacturing steps -- 8.3. Factors influencing conservation -- 8.3.1. Factors influencing alteration -- 8.3.2. Factors influencing sanitary quality -- 8.3.3. Other manufacturing steps that may affect preservation -- 8.4. The different technologies of salting - drying - smoking -- 8.4.1. Salting -- 8.4.2. Drying -- 8.4.3. Smoking -- 8.5. Conclusion -- 8.6. Acknowledgements -- 8.7. References -- Chapter 9. Surimi and Derived Products -- 9.1. Introduction -- 9.2. Surimi sources -- 9.2.1. Alaska pollock -- 9.2.2. Pacific whiting -- 9.2.3. Southern blue whiting and hoki -- 9.2.4. Northern blue whiting -- 9.2.5. Tropical fish -- 9.3. Manufacture of surimi -- 9.3.1. Stages of surimi manufacture from lean species -- 9.3.2. Stages of surimi manufacture from fatty species.
• 9.3.3. Surimi stabilization, use of additives for preservation -- 9.4. pH shift process -- 9.4.1. pH shift process in fish -- 9.4.2. pH shift process in cephalopods -- 9.5. Mechanism of gel formation -- 9.5.1. Heating methods for gel formation -- 9.5.2. Gelation of fish protein isolate with pH shift processing -- 9.6. Waste management, food-grade coproducts and other materials -- 9.6.1. Main types of by-products generated in surimi manufacture -- 9.7. Surimi seafood products -- 9.7.1. Types of products -- 9.7.2. Ingredients for surimi products -- 9.8. References -- Chapter 10. Little or Underutilized Marine Resources -- 10.1. What resources are not or hardly used in the fishing industry? -- 10.1.1. What are marine co-products? -- 10.1.2. What are the volumes of co-products? -- 10.2. The opportunities -- 10.3. Products and processes -- 10.3.1. Production of fishmeal and fish oil -- 10.3.2. Production of hydrolysates -- 10.3.3. Fish pulp -- 10.3.4. Ingredients for nutraceuticals and health nutrition -- 10.4. Synthesis of extracted products from marine co-products -- 10.5. Conclusion -- 10.6. References -- Chapter 11. Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology -- 11.1. Introduction -- 11.2. Multiple-product blue biorefinery -- 11.3. pH-shift technology and its fractionation principles as a biorefinery tool -- 11.4. Isolation of functional proteins using the pH-shift technology -- 11.5. Cold extraction of fish oil parallel with gel-forming proteins -- 11.6. Collagen extraction using the pH-shift technology -- 11.7. Conclusions and future prospects -- 11.8. References -- List of Authors -- Index -- EULA.
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