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Fish and Fishery Products Analysis

A Theoretical and Practical Perspective

  • Saleena Mathew
  • Maya Raman
  • Manjusha Kalarikkathara Parameswaran
  • Dhanya Pulikkottil Rajan
Book

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 1-62
  3. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 63-144
  4. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 145-201
  5. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 203-261
  6. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 263-360
  7. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 361-377
  8. Saleena Mathew, Maya Raman, Manjusha Kalarikkathara Parameswaran, Dhanya Pulikkottil Rajan
    Pages 379-443

About this book

Introduction

This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.


Keywords

Seafood Fish product food science fishery product food safety

Authors and affiliations

  • Saleena Mathew
    • 1
  • Maya Raman
    • 2
  • Manjusha Kalarikkathara Parameswaran
    • 3
  • Dhanya Pulikkottil Rajan
    • 4
  1. 1.School of Industrial FisheriesCochin University of Science and TechnologyKochiIndia
  2. 2.Department of Food Science and Technology, School of Ocean Science and TechnologyKerala University of Fisheries and Ocean StudiesKochiIndia
  3. 3.School of Industrial FisheriesCochin University of Science and TechnologyKochiIndia
  4. 4.Department of AquacultureM.E.S Asmabi CollegeKochiIndia

Bibliographic information