Practical Evaluation of Fish Quality
The quality of raw material arriving at the processor’s door is of vital importance to the quality perception by the consumer of the product when eaten. Fish are a highly perishable food due to their biological composition. Therefore, they should be handl
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Springer-Verlag Berlin Heidelberg GmbH ONLINE LIBRARY http://www.springer.de/engine/
Cesarettin Alasalvar Tony Taylor (Eds.)
SeafoodsQuality, Technology and Nutraceutical Applications With 56 Figures and 38 Tables
Springer
Dr. Cesarettin Alasalvar Professor Tony Taylor University of Lincoln Faculty of Health and Life Sciences Food Research Centre Brayford Pool Lincoln, LN6 7TS United Kingdom
ISBN 978-3-642-07635-0
Die Deutsche Bibliothek - CIP-Einheitsaufnahme Alasalvar, Cesarettin: Seafoods - Quality, Technology and Nutraceutical Applications : With 56 Figures and 38 Tables I Cesarettin Alasalvar ; Tony Taylor. ISBN 978-3-642-07635-0 ISBN 978-3-662-09836-3 (eBook) DOI 10.1007/978-3-662-09836-3
This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer-Verlag Berlin Heidelberg GmbH. Violations are liable for prosecution under the German Copyright Law. http://www.springer.de © Springer-Verlag Berlin Heidelberg 2002 Originally published by Springer-Verlag Berlin Heidelberg New York in 2002 Softcover reprint of the hardcover I st edition 2002
The use of general descriptive names, registered names, trademarks, etc. in this publication does not imly, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Typesetting: Fotosatz-Service Kohler GmbH, Wiirzburg Cover Design: Design & Production, Heidelberg Printed on acid-free paper
SPIN: 10762086
51/3020/kk- 54 3 2 I 0
Preface
This book was developed mainly from the selected presentations and contributions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applications. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) discusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspecti
