Seafood Safety, Processing, and Biotechnology  book cover
1st Edition

Seafood Safety, Processing, and Biotechnology

ISBN 9781566765732
Published May 23, 1997 by CRC Press
278 Pages

FREE Standard Shipping
USD $375.00

Prices & shipping based on shipping country


Book Description

Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments.
The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.

Table of Contents

All chapters end with a section of references. For some chapters, condensed or selected sub-topics listed here.

Seafood Safety, Processing and Biotechnology: An Overview
Overview of Current Seafood Nutritional Issues: Formation of Potentially Toxic Products
Assessment of Marine Toxins by Cell Bioassay
A Serological Method for the Analysis of Domoic Acid in Shellfish Extracts and Biological Fluids
Confirmation of Domoic Acid as an N-Formyl-O-Methyl Derivative in Shellfish Tissues by Gas Chromatography/Mass Spectrometry
High-Performance Liquid Chromatographic Analysis of Antibiotics and Determination of Wash-Out Times in Salmonids
Fish Parasite Detection: Potential of Biomagnetism
The Possible Use of HACCP in the Prevention and Control of Food-Borne Trematode Infections in Aquacultured Fish
Development of Microbial Growth and Survival Models
Mathematical Modeling Used for Evaluation and Prediction of Microbial Fish Spoilage
A Hitchhiker's Guide to Predictive Microbiology
Problems and Solutions in the Application of Predictive Microbiology
Technical Strategies for Development of Formulated Seafood Products from Fish Mince
Shellfish Discard Components
Edible Films on Fish
Use of Fish Oil in Food Products
Innovative Strategies for Controlling Fresh Fish Texture Degradation during Post-harvest Handling and Storage
Water-Soluble Protein Preparations from Under-Utilized Fish Species
Characterization of Several Fish Gelatins
Determination of Quality Parameters for Pacific Whiting Surimi Using Three Different Computer Analyses
Plant Protease Inhibitors as Food Processing Aids
Biotechnological Methods for Concentrating Omega-3 Fatty Acids from Marine Oils
Species Identification of Shellfish Using SDS-Page Electrophoresis
Functional Fish Protein Hydrolysates
Enzyme Hydrolysis of Fish Waste for Animal Feed and Fertilizer


View More