1st Edition

Innovative Technologies in Seafood Processing

Edited By Yesim Ozogul Copyright 2020
    392 Pages 70 B/W Illustrations
    by CRC Press

    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.


     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.

    1. Advances in Chilling
    2. Vida Šimat* and Ivana Generalić Mekinić

    3. Advances in Freezing and Thawing
    4. Torstein Skåra, Svein Kristian Stormo, Heidi N. Nilsen*

    5. Advances in Packaging
    6. Esmeray Kuley*, Fatih Özoğul, Abdurahman Polat

    7. Advances in Edible Films and Coatings in Aquatic Foods
    8. Pınar YERLİKAYAa, Hanife Aydan YATMAZ b, Osman Kadir TOPUZ*

    9. High-Pressure Processing of Seafood
    10. İlknur Ucak, Stefan Toepfl

    11. Irradiation Technology
    12. Zafer Ceylan and Yesim Ozogul

    13. Application of Ultrasonication in Seafood Processing
    14. Soottawat Benjakul*, Ali Muhammed Moula Ali and Avtar Singh

    15. Pulsed Electric Field Processing
    16. Amin Shavandi, Pouya Saeedi, Alaa El-Din A Bekhit*

    17. Innovative Dielectric Applications (Microwave and Radio Frequency) for Seafood
    18. Ferruh Erdogdu*, Ozan Altin, Ozan Karatas and Huseyin Topcam

    19. Ozone Application in Seafood Processing
    20. Alex Augusto Gonçalves*

    21. Effect of natural Preservatives on Chemical Changes Related to Quality and Shelf-Life in Processed Aquatic Foods
    22. Santiago P. Aubourg

    23. Application of Natural Antimicrobial Strategies in Seafood Preservation
    24. Giulia Tabanelli, Federica Barbieri, Chiara Montanari, Fausto Gardini

    25. Sous Vide Technology
    26. Elena Gonzalez-Fandos* and Alba Martinez Laorden

    27. Nanotechnology Applications
    28. Yesim Ozogul, David Julian McClements, Ali Rıza Kosker, Mustafa Durmus, Yılmaz Ucar

    29. Novel Thermal Sterilization Technologies in Seafood Processing
    30. Bahar Tokur, Koray Korkmaz

    31. Advances in Discard and By-Product Processing
    32. Gülsün Özyurt, A. Serhat Özkütük

    33. Other Innovative Technologies in Seafood Processing

              Piotr KULAWIK



    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.