Fereidoon Shahidi

Seafoods

Chemistry, Processing Technology and Quality
Herausgeber: Shahidi, F.; Botta, J R

• Gebundenes Buch

Produktbeschreibung

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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Produktdetails

• Verlag: Springer
• Seitenzahl: 360
• Erscheinungstermin: 31. Dezember 1995
• Englisch
• Abmessung: 241mm x 160mm x 25mm
• Gewicht: 705g
• ISBN-13: 9780751402186
• ISBN-10: 0751402184
• Artikelnr.: 67443901

Inhaltsangabe

The Chemistry Of Seafood Components. An Overview. Seafood Proteins and
Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods.
Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of
Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with
Special Reference to Unami Substances. Quality of Seafoods: A Review.
Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality.
Microbiological Quality of Seafoods: Viruses, Bacteria, Parasites.
Microbiological Quality of Seafoods. Marine Toxins. Sensory Assessment
Quality in Fish and Seafoods. Further Processing of Raw Materials. Surimi
Processing from Lean Fish. Surimi Processing from Fatty Fish. Seafood
Processing By-Products. References. Index