Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products. Dealing specifically with the seafood packaging and quality aspects, the book is a complete resource for ensuring better quality of fish products.
Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.
Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries.
1. Quality Analysis and Packaging of Seafood Products - p. i 2. Cover - p. i 3. Title page - p. ii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. List of contributors - p. xi 7. Preface - p. xiii 8. Chapter one Fish for health and prosperity - p. 1 9. Chapter two Current trends and opportunities for packaging fishery products - p. 47 10. Chapter three Packaging technologies for low-temperature preserved fish products - p. 75 11. Chapter four Packaging materials and technologies for novel fish preservation methods - p. 155 12. Chapter five Seafood packaging materials based on seafood waste - p. 181 13. Chapter six Edible and biodegradable packaging for fishery products - p. 201 14. Chapter seven Packaging of fish and fishery products - p. 261 15. Chapter eight Biochemical quality and hazards associated with processed and packaged fishery products - p. 281 16. Chapter nine Microbiological quality and safety of processed and packaged fish and fishery products - p. 305 17. Chapter ten Physical and sensory quality of processed and packaged fish products - p. 335 18. Chapter eleven Testing methods for paper-based and petroleum-based packaging materials - p. 357 19. Chapter twelve Testing of packaging materials - p. 383 20. Index - p. 407
Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products. Dealing specifically with the seafood packaging and quality aspects, the book is a complete resource for ensuring better quality of fish products.
Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.
Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries.
1. Quality Analysis and Packaging of Seafood Products - p. i 2. Cover - p. i 3. Title page - p. ii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. List of contributors - p. xi 7. Preface - p. xiii 8. Chapter one Fish for health and prosperity - p. 1 9. Chapter two Current trends and opportunities for packaging fishery products - p. 47 10. Chapter three Packaging technologies for low-temperature preserved fish products - p. 75 11. Chapter four Packaging materials and technologies for novel fish preservation methods - p. 155 12. Chapter five Seafood packaging materials based on seafood waste - p. 181 13. Chapter six Edible and biodegradable packaging for fishery products - p. 201 14. Chapter seven Packaging of fish and fishery products - p. 261 15. Chapter eight Biochemical quality and hazards associated with processed and packaged fishery products - p. 281 16. Chapter nine Microbiological quality and safety of processed and packaged fish and fishery products - p. 305 17. Chapter ten Physical and sensory quality of processed and packaged fish products - p. 335 18. Chapter eleven Testing methods for paper-based and petroleum-based packaging materials - p. 357 19. Chapter twelve Testing of packaging materials - p. 383 20. Index - p. 407
