Seafoods: Chemistry, Processing Technology and Quality

Häftad, Engelska, 2012

AvFereidoon Shahidi,J.R. Botta

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Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.

Produktinformation

Utgivningsdatum2012-10-20
Mått155 x 235 x 18 mm
Vikt546 g
FormatHäftad
SpråkEngelska
Antal sidor342
Upplaga1994
FörlagSpringer-Verlag New York Inc.
ISBN9781461359135

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Tillverkningsteknik inom Naturvetenskap och teknik

1 The chemistry, processing technology and quality of seafoods — an overview.- 1 The chemistry of seafood components.- 2 Seafood proteins and preparation of protein concentrates.- 3 Protein hydrolysis in seafoods.- 4 Seafood lipids.- 5 Oxidation of lipids in seafoods.- 6 Flavour of fish.- 7 Flavour of shellfish and kamaboko flavorants.- 8 Taste-active components of seafoods with special reference to umami substances.- 2 Quality of seafoods.- 9 Freshness quality of seafoods: a review.- 10 Preservation of seafood quality.- 11 Microbiological quality of seafoods: viruses, bacteria and parasites.- 12 Microbiological quality of seafoods: marine toxins.- 13 Sensory assessment of quality in fish and seafoods.- 3 Further processing of raw material.- 14 Surimi processing from lean fish.- 15 Surimi processing from fatty fish.- 16 Seafood processing by-products.

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