© 1994

Seafoods: Chemistry, Processing Technology and Quality

  • Fereidoon Shahidi
  • J. Richard Botta

Table of contents

  1. Front Matter
    Pages i-xiv
  2. N. F. Haard
    Pages 10-33
  3. R. G. Ackman
    Pages 34-48
  4. H. O. Hultin
    Pages 49-74
  5. R. C. Lindsay
    Pages 75-84
  6. B. Sun Pan, J.-M. Kuo
    Pages 85-114
  7. J. R. Botta
    Pages 140-167
  8. Z.E. Sikorski, B. Sun Pan
    Pages 168-195
  9. M. M. Wekell, R. Manger, K. Colburn, A. Adams, W. Hill
    Pages 196-219
  10. M.M. Wekell, J.M. Hungerford
    Pages 220-232
  11. R. K. York, L. M. Sereda
    Pages 233-262
  12. C. M. Lee
    Pages 263-287
  13. K. E. Spencer, M. A. Tung
    Pages 288-319
  14. F. Shahidi
    Pages 320-334
  15. Back Matter
    Pages 335-342

About this book


Seafoods are important sources of nutrients for humans. Proteins and non­ protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio­ vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro­ biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value­ added products.


Seafood bacteria chemistry food food processing food quality parasites processing toxin

Editors and affiliations

  • Fereidoon Shahidi
    • 1
  • J. Richard Botta
    • 2
  1. 1.Departments of Biochemistry and ChemistryMemorial University of NewfoundlandCanada
  2. 2.Canada Department of Fisheries and OceansInspection BranchCanada

Bibliographic information

  • Book Title Seafoods: Chemistry, Processing Technology and Quality
  • Authors Fereidoon Shahidi
    J.R. Botta
  • DOI
  • Copyright Information Chapman & Hall 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-7514-0218-6
  • Softcover ISBN 978-1-4613-5913-5
  • eBook ISBN 978-1-4615-2181-5
  • Edition Number 1
  • Number of Pages XIV, 342
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site