Seafood Safety, Processing, and Biotechnology: 1st Edition (Hardback) book cover

Seafood Safety, Processing, and Biotechnology

1st Edition

Edited by Fereidoon Shahidi, Yvonne M. Jones, David Kitts

CRC Press

278 pages

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Hardback: 9781566765732
pub: 1997-05-23
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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.

Preface

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

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science