Quality Analysis and Packaging of Seafood Products

Häftad, Engelska, 2024

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Beskrivning

Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products. Dealing specifically with the seafood packaging and quality aspects, the book is a complete resource for ensuring better quality of fish products.

Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.

Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries.

Covers the packaging of fishery products and their effect on the quality of aquatic products
Explores the use of smart, edible, and biodegradable seafood packaging
Brings technical and scientific background of both conventional and advanced fish packaging technologies
Includes sustainability and legislative aspects of different packaging technologies which are useful for the seafood industry

Produktinformation

Utgivningsdatum:2024-12-13
Mått:152 x 229 x undefined mm
Vikt:450 g
Format:Häftad
Språk:Engelska
Antal sidor:436
Förlag:Elsevier Science
ISBN:9780443220821

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Mer om författaren

Dr. Shukla has obtained his B.Sc., M.Sc. and D. Phil. degrees from University of Allahabad, India. During his doctoral work he has focused on the Electron Spin Resonance spectroscopy and optical absorption spectroscopy to study the transition ion doped single crystals. In addition to his exposure to the available CW-ESR spectrometers at leading institutes of his own country, he is enriched with hands on experience with modern CW and pulsed ESR spectrometers at several leading and University of St. Andrew’s, Scotland; and Kazan State University, Kazan. He has shared his research in many international events focused on Electron Spin Resonance Spectroscopy, organized in U.S.A., U.K., Germany, Spain, and Russia. Dr. Shukla has a good number publications to his credit in this filed in peer reviewed journals and books. Dr. Shukla is currently serving as Physics faculty at Ewing Christian College, Allahabad, India. Dr. Ravishankar, C.N is the Director and Vice Chancellor of ICAR-Central Institute of Fisheries Education, under ICAR, Ministry of Agriculture and Farmers Welfare, Govt. of India. He has Bachelor Degree in Fisheries Sciences; Post-graduation in Industrial Fishery Technology and Ph.D in Fish Processing Technology from University of Agricultural Sciences, Bangalore. He has over 35 years of experience in food science research, post-harvest fisheries technologies, food safety, technology commercialization and business incubation. Handled many International and National Research projects and has participated in the First Indian Antarctic Expedition. Successfully established India’s first Fisheries Business Incubation Centre, and is the Chair of Scientific panel on Fish and Fish Products, FSSAI, Ministry of Health and Family Welfare, Govt of India. Published 180 research papers in peer reviewed journals, 78 book chapters, 54 technical articles, authored/edited 11 books; Guided 8 PhD and 30 masters students.

Innehållsförteckning

Part I Seafood nutrition and quality1. Fish for health and prosperityPart II Packaging options for seafood2. Current trends and opportunities for packaging fishery products3. Packaging technologies for low temperature preserved fish products4. Packaging materials and technologies for novel fish preservation methods5. Seafood packaging materials based on seafood waste6. Edible and biodegradable packaging for fishery products7. Packaging of fish and fishery productsPart III Quality of packaged fishery products8. Biochemical quality and hazards associated with processed and packaged fishery products9. Microbiological quality and safety of processed and packaged fish and fishery products 10. Physical and sensory quality of processed and packaged fish products11. Testing methods for paper-based and petroleum-based packaging materials12. Testing of packaging materials