This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.
Table of Contents
Introduction. Resources and Their Availability. The Nutritive Composition of the Major Groups of Marine Food Organisms. Postharvest Biochemical and Microbial Changes. The Preparation of the Catch for Preservation and Marketing. Chilling of Fresh Fish. Freezing of Marine Foods. Drying and Dried Fish Products. Salting and Marinating of Fish. Smoking. Canning of Marine Foods. Minced Fish Technology. Sanitation in Marine Food Industry. Index.