UID:
almahu_9949880480002882
Format:
1 online resource :
,
text file, PDF
Edition:
First edition.
ISBN:
9781315120461
,
1315120461
,
9781498729185
,
1498729185
,
9781351646796
,
1351646796
Series Statement:
Contemporary food engineering
Content:
"This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation techniques. It provides references to food safety and quality indicators for processed fish and explores innovative packaging solutions detailing the use of, among other things, freshness and time temperature indicators, antimicrobial bio-nanocomposite packaging materials, and biodegradable edible films."--Provided by publisher.
Note:
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Series Preface -- Contemporary Food Engineering -- Preface -- Series Editor -- Editors -- Contributors -- Introduction -- Fish and Technology for the Future -- Chapter 1: Recent Advances in Seafood Technology -- 1.1 Introduction -- 1.2 Processing Technologies -- 1.2.1 Heat Processing -- 1.2.1.1 Thermal-Assisted Processes -- 1.2.2 Curing -- 1.2.2.1 Salting -- 1.2.2.2 Smoking -- 1.2.3 Drying -- 1.2.4 Chilling -- 1.2.5 Freezing
,
1.2.5.1 Pressure Shift Freezing 1.2.5.2 Impingement Freezing -- 1.2.5.3 Magnetic Freezing -- 1.2.5.4 Hydrofluidization Freezing -- 1.2.6 Frozen Storage -- 1.2.7 Thawing -- 1.2.7.1 High-Power Ultrasound Method -- 1.2.7.2 Low-Frequency Acoustic Thawing -- 1.2.7.3 Pressure-Assisted Thawing -- 1.2.8 Packaging -- 1.2.8.1 Active Packaging -- 1.2.8.2 Intelligent Packaging -- 1.2.8.3 Edible Coatings and Films -- 1.2.9 Seafood Proteins -- 1.2.9.1 Surimi Gelation -- 1.2.9.2 Hydrolysates and Peptides -- 1.3 Quality Assessment
,
1.3.1 Sensory Methods 1.3.2 Chemical Methods -- 1.3.3 Physical Methods -- 1.3.3.1 Image Analysis -- 1.3.3.2 VIS/NIR Spectroscopy -- 1.3.3.3 Nuclear Magnetic Resonance -- 1.3.4 Microbiological Examination -- 1.3.4.1 Electrical Methods -- 1.3.4.2 Respiratory Activity -- 1.3.4.3 Inmuno-Based Techniques -- 1.3.4.4 Molecular Methods -- References -- Chapter 2: Minimal Heat Processing Applied in Fish Processing -- 2.1 Introduction -- 2.2 Minimal Processing Technologies -- 2.2.1 Categories of Minimally Processed Fish Products
,
2.2.2 Microbiological Safety Issues Related to Fish Products 2.3 Examples of Mildly Heat-Treated Fish -- 2.3.1 Hot Smoking of Fish Products -- 2.3.2 Pasteurization and Sous Vide -- 2.4 Strategies To Reduce The Heat Load -- 2.4.1 Agitated Heat Processing -- 2.4.2 Surface Treatment and Inactivation -- 2.5 Validation of Heat Treatment -- 2.5.1 Timeâ#x80;#x93;Temperature Integrators -- 2.5.2 Online Measurement and End-Point Setting of Temperature -- 2.6 Combination Effects -- 2.6.1 MW and RF Processing of Fish -- 2.6.1.1 Implementation of Industrial MW Production
,
2.6.1.2 Tempering 2.6.1.3 Pasteurization -- 2.6.1.4 Novel Applications of MW and RF for Fish -- 2.6.1.5 Overpressure MW Processing -- 2.6.1.6 Subatmospheric Pressure MW Processing -- 2.6.1.7 MW Combination Heating -- 2.6.1.8 Water Immersed RF Processing -- 2.6.1.9 Design and Validation of Thermal Processes -- 2.6.1.10 Temperature Measurement -- 2.7 PEF Treatment -- 2.7.1 Principle of PEF -- 2.7.2 Advantages and Application in Foods -- 2.7.3 Challenges of PEF Technology Applied for Food Production -- 2.7.4 PEF Used in Fish Products
Additional Edition:
ISBN 9781315120461
Additional Edition:
ISBN 9781498729185
Language:
English
URL:
https://www.taylorfrancis.com/books/9781315120461
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