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Seafoods de Fereidoon Shahidi

Seafoods

Autor Fereidoon Shahidi Editat de F. Shahidi, J. R. Botta
en Limba Engleză Hardback
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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Specificații

ISBN-13: 9780751402186
ISBN-10: 0751402184
Pagini: 342
Dimensiuni: 166 x 242 x 28 mm
Greutate: 0.85 kg

Cuprins

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