Seafoods: Chemistry, Processing Technology and Quality
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascula...
| Main Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1994, 1994
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| Edition: | 1st ed. 1994 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 The chemistry, processing technology and quality of seafoods — an overview
- 1 The chemistry of seafood components
- 2 Seafood proteins and preparation of protein concentrates
- 3 Protein hydrolysis in seafoods
- 4 Seafood lipids
- 5 Oxidation of lipids in seafoods
- 6 Flavour of fish
- 7 Flavour of shellfish and kamaboko flavorants
- 8 Taste-active components of seafoods with special reference to umami substances
- 2 Quality of seafoods
- 9 Freshness quality of seafoods: a review
- 10 Preservation of seafood quality
- 11 Microbiological quality of seafoods: viruses, bacteria and parasites
- 12 Microbiological quality of seafoods: marine toxins
- 13 Sensory assessment of quality in fish and seafoods
- 3 Further processing of raw material
- 14 Surimi processing from lean fish
- 15 Surimi processing from fatty fish
- 16 Seafood processing by-products