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Trends in Fish Processing Technologies

By: (Edited by) Anca I. Nicolau , (Edited by) Daniela Borda , (Edited by) Peter Raspor

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Ksh 34,200.00

Format: Hardback or Cased Book

ISBN-10: 1498729177

ISBN-13: 9781498729178

Series: Contemporary Food Engineering

Publisher: Taylor & Francis Inc

Imprint: CRC Press Inc

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Oct 26th, 2017

Print length: 331 Pages

Weight: 644 grams

Dimensions (height x width x thickness): 16.40 x 24.40 x 2.80 cms

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This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation techniques.

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 processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry.

It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.


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