The global market for seafood products continues to increase year
by year. Food safety considerations are as crucial as ever in this
sector, and higher standards of quality are demanded even as
products are shipped greater distances around the world. The
current global focus on the connection between diet and health
drives growth in the industry and offers commercial opportunities
on a number of fronts. There is great interest in the beneficial
effects of marine functional compounds such as omega-3
polyunsaturated fatty acids. Seafoods are well-known as low calorie
foods, and research continues into the nutritional effects on, for
example, obesity and heart disease. In addition, by-products of
marine food processing can be used in nutraceutical applications.
This book is a resource for those interested in the latest
advances in the science and technology of seafood quality and
safety as well as new developments in the nutritional effects and
applications of marine foods. It includes chapters on the practical
evaluation of seafood quality; novel approaches in preservation
techniques; flavour chemistry and analysis; textural quality and
measurement; packaging; the control of food-borne pathogens and
seafood toxins. New research on the health-related aspects of
marine food intake are covered, as well as the use of seafoods as
sources of bioactives and nutraceuticals. The book is directed at
scientists and technologists in academia, government laboratories
and the seafood industries, including quality managers, processors
and sensory scientists.
About the author
Associate Professor Cesarettin Alasalvar, TÜBITAK
Marmara Research Centre, Food Institute, Turkey
Professor Fereidoon Shahidi, Department of Biochemistry,
Memorial University of Newfoundland, Canada
Professor Kazuo Miyashita, Faculty of Fisheries Sciences,
Hokkaido University, Japan
Dr Udaya Wanasundara, POS Pilot Plant Corporation,
Canada
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