Trends in Fish Processing Technologies

• Main Authors: Borda, Daniela, Nicolau, Anca I, Raspor, Peter
• Format: eBook
• Language: English
• Published: Milton Routledge 2017; CRC Press; Taylor & Francis Group
• Edition: 1
• Series: Contemporary Food Engineering
• Subjects: Allison Leyton; Anca Ioana Nicolau; Ausra Sipailiene; Christian Schlechtriem; Dagbjørn Skipnes; Eirin M. Skjøndal Bar; fish preservation; Fishery processing; Fishery technology; Food Engineering; FOODnetBASE; Helena M. Moreno; high pressure processing; Isabel Shez-Alonso; Isabelle Metaxa; Iulia Bleoanca; Iuliana Aprodu; Jan Thomas Rosnes; Javier Borderías; Jeffrey Hoorfar; Johannes Pucher; Joop van der Roest; Jørgen Lerfall; Livia Patraşcu; Loreto M. Valenzuela; M. Elena Lienqueo; Maitri Thakur; Maria Turtoi; Marjolein van der Spiegel; Mercedes Careche; Mette S.R. Fachmann; novel primary fish packaging; Off-shore fish processing; Olafur Oddgeirsson; Processing; SCI-TECHnetBASE; Seafood; STMnetBASE; Fish Protein Concentrates; HACCP; Fishery Products; Fish Muscle; Frozen Storage; Surimi Wash Water; DNA Barcoding; Log10 CFU; GFSI; Fish Processing Industry; LF NMR; Fish Substitution; Thyme Eo; Myofibrillar Proteins; PEF Treatment; Related Environmental Aspects; DNA Barcode Sequence; HACCP System; Seaweed Extracts; QIM; European Plaice; Fish Supply Chain; Food Business Operators; Surimi Processing; Hp Treatment

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish proce...