While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry.
Features
Reviews novel process technologies applied in the seafood industry
Highlights processing effects on product quality and safety of treated seafood
Focuses on the development of safe and effective natural antimicrobials and additives
Assesses alternative techniques to utilize fish discards and waste as high value products
Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
- Advances in Chilling
- Advances in Freezing and Thawing
- Advances in Packaging
- Advances in Edible Films and Coatings in Aquatic Foods
- High-Pressure Processing of Seafood
- Irradiation Technology
- Application of Ultrasonication in Seafood Processing
- Pulsed Electric Field Processing
- Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood
- Ozone Application in Seafood Processing
- Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods
- Application of Natural Antimicrobial Strategies in Seafood Preservation
- Sous Vide Technology
- Nanotechnology Applications
- Novel Thermal Sterilization Technologies in Seafood Processing
- Advances in Discard and By-Product Processing
- Other Innovative Technologies in Seafood Processing
Vida Šimat* and Ivana Generalić Mekinić
Torstein Skåra, Svein Kristian Stormo, Heidi N. Nilsen*
Esmeray Kuley*, Fatih Özoğul, Abdurahman Polat
Pınar YERLİKAYAa, Hanife Aydan YATMAZ b, Osman Kadir TOPUZ*
İlknur Ucak, Stefan Toepfl
Zafer Ceylan and Yesim Ozogul
Soottawat Benjakul*, Ali Muhammed Moula Ali and Avtar Singh
Amin Shavandi, Pouya Saeedi, Alaa El-Din A Bekhit*
Ferruh Erdogdu*, Ozan Altin, Ozan Karatas and Huseyin Topcam
Alex Augusto Gonçalves*
Santiago P. Aubourg
Giulia Tabanelli, Federica Barbieri, Chiara Montanari, Fausto Gardini
Elena Gonzalez-Fandos* and Alba Martinez Laorden
Yesim Ozogul, David Julian McClements, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar
Bahar Tokur, Koray Korkmaz
Gülsün Özyurt, A. Serhat Özkütük
Piotr KULAWIK
Biography
About the Author
Dr. Yesim Ozogul is a Professor at the Department of Seafood Processing and Technology, Faculty of Fisheries at Cukurova University, Adana, Turkey. Professor Ozogul earned her MSc (1998) from Hull University, Hull, England, and her PhD (2002) from Lincoln University, Lincoln, England. She has worked in seafood processing technology for more than 20 years. Ozogul has extensive teaching experience related to seafood processing, biotechnology, and recently, the application of nanotechnology on seafood and has led more than 75 presentations in international conferences and workshops. Ozogul has published over 90 research articles, four invited reviews, two book chapters, and as a reviewer, she has contributed to a multitude of food science journals.
Professor Ozogul’s research interests include seafood quality and control, application of additives in fish and fish products, seafood safety issues, nanotechnological application on seafood, and the effects of nanoemulsions (containing essential oils) on food-borne pathogens and spoilage microorganisms.
