Evaluation of Seafood Freshness Quality

Evaluation of Seafood Freshness Quality

Written by an expert in the field, who has nearly twenty years of experience in evaluating the quality of seafood. This volume is ideal for researchers in government, academia, industry and workers in seafood processing plants.

Author: J. R. Botta

Publisher: John Wiley & Sons

ISBN: 0471185809

Category: Science

Page: 192

View: 565

Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their appropriate implementation. This book meets the need. Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood. Written by an expert in the field, who has nearly twenty years of experience in evaluating the quality of seafood. This volume is ideal for researchers in government, academia, industry and workers in seafood processing plants.
Categories: Science

Seafood Quality and Safety

Seafood Quality and Safety

Fish processing plants would have a better tool to measure freshness and thereby the possibility to control the freshness stage of their raw material . QIM - evaluation of raw material kept on ice will provide accurate and precise ...

Author: Fereidoon Shahidi

Publisher: DEStech Publications, Inc

ISBN: 0968322026

Category: Technology & Engineering

Page: 381

View: 731

New research and development in biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This new book provides extensive new information on these developments, as well as research directions and challenges for the future.
Categories: Technology & Engineering

Seafoods

Seafoods

3.5 Conclusions Freshness, quality and safety are the three important words in seafoods to be considered. ... Whatever nonsensory methods are being used for assessing the quality of fish, sensory evaluation should be conducted to ensure ...

Author: Cesarettin Alasalvar

Publisher: Springer Science & Business Media

ISBN: 9783662098363

Category: Technology & Engineering

Page: 224

View: 761

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..
Categories: Technology & Engineering

Quality of fish from catch to consumer

Quality of fish from catch to consumer

Evaluation of Seafood Freshness Quality, New York, VCH Publishers Inc. 180 p. Bremner HA. 1985. A convenient easy to use system for estimating the quality of chilled seafood. In: Scott D N and Summers C editors. Proceedings of the fish ...

Author: J.B. Luten

Publisher: Wageningen Academic Publishers

ISBN: 9789086865109

Category: Technology & Engineering

Page: 456

View: 740

In this book, for the first time, scientists from various disciplines and all partners in the fishery chain address the important issues of quality labelling, monitoring and traceability of fish. The complexity of the European fishery sector, the attitudes towards quality labelling GMP and the needs for quality information are presented. The progress of implementing traceability (schemes) from catch to consumer is covered. Fishermen give their view on GMP on board of their vessels. New tools for measuring the quality of the catch and the experience with quality grading of the landed fish by QIM are described. Attention is paid to recent developments of E-commerce of fish via the auctions. The possibilities of combining various instrumental methods for measuring fish quality are highlighted. A range of contributions on labelling systems, industrial standards, awards and certification procedures for the quality of fish are included. An overview on consumer research on fish in Europe is presented. In addition papers are covering consumer's responses to fresh fish, the evaluation of a promotion campaign for seafood consumption and consumer's opinions towards farmed fish, health and food safety. The implications of quality labels for the consumers and the influence on their buying decision process are addressed. Two papers discussing labelling, price and packaging as value indicators and the product differentiation for shellfish complete the book.
Categories: Technology & Engineering

Shelf Life Evaluation of Foods

Shelf Life Evaluation of Foods

Botta , J.R. ( 1995 ) Evaluation of Seafood Freshness Quality , VCH Publishing Inc. , New York , NY . Branch , A.C. and Vail , A.M.A. ( 1985 ) Bringing fish inspection into the computer age . Food Technol . Aust . , 37 , 352-355 .

Author: Dominic Man

Publisher: Springer Science & Business Media

ISBN: 0834217821

Category: Technology & Engineering

Page: 272

View: 490

The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Categories: Technology & Engineering

Handbook of Seafood and Seafood Products Analysis

Handbook of Seafood and Seafood Products Analysis

Ozogul, Y., Ozyurt, G., Ozogul, F., Kuley, E., and Polat, A., Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological ... Hanna, J., Rapid microbial methods and fresh fish quality assessment.

Author: Leo M.L. Nollet

Publisher: CRC Press

ISBN: 9781420046359

Category: Technology & Engineering

Page: 928

View: 852

Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t
Categories: Technology & Engineering

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set

Chemical methods of evaluating freshness quality. In: Evaluation of seafood freshness quality. New York: VCH. p. 9-33. Chevalier D, Sentissi M, Havet M, LeBail A. 2000. Comparison of air-blast and pressure shift freezing on Norway ...

Author: Nirmal Sinha

Publisher: John Wiley and Sons

ISBN: 9780470049648

Category: Technology & Engineering

Page: 2308

View: 434

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Categories: Technology & Engineering

Safety and Quality Issues in Fish Processing

Safety and Quality Issues in Fish Processing

Proceedings of the Final Meeting of the concerted Action ' Evaluation of Fish Freshness ' AIR3CT942283 , Nantes Conference , Nov 12–14 , Paris , International Institute of Refrigeration , 333–8 . ANON .

Author: H. Allan Bremner

Publisher: CRC Press

ISBN: 0849315409

Category: Technology & Engineering

Page: 507

View: 235

Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
Categories: Technology & Engineering

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control

Development of a quality index method to evaluate freshness in mediterranean hake (Merluccius merluccius). ... Can we incorporate consumer perceptions, in Kramer DE and Liston J, Seafood Quality Determination, Proceedings of the ...

Author: David Kilcast

Publisher: Elsevier

ISBN: 9781845699512

Category: Technology & Engineering

Page: 400

View: 214

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Categories: Technology & Engineering

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality

this purpose, QIM Eurofish advises the following re- lation between the QI scores and EU classification. ... Proceedings of the Final Meeting of the Concerted Action “Evaluation of Fish Freshness” AIR 3CT942283, Nantes Conference, ...

Author: Leo M. L. Nollet

Publisher: John Wiley & Sons

ISBN: 9780470276549

Category: Technology & Engineering

Page: 719

View: 201

Categories: Technology & Engineering