While conventional technologies such as chilling and freezing are used to prevent deteriorative procedures like autolytic and microbial wasting of seafood, innovative technologies have actually also been developed as an action to economic and ecological needs. Innovative Technologies in Seafood Processing offers info on advances in chilling, freezing, thawing, and product packaging of seafood and also updates understanding of unique process innovations (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, unique thermal sanitation innovations, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Evaluations unique process technologies used in the seafood market Emphasizes processing results on item quality and safety of treated seafood Focuses on the development of safe and efficient natural antimicrobials and additives Evaluates alternative strategies to make use of fish discards and waste as high value items Further it highlights elements related to quality of seafood treated with these ingenious technologies, effect on food constituents, possible threat, security/safety both of seafood and customers, the environmental effect, and the legal elements.
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