Download Seafood Chilling, Refrigeration and Freezing: Science and by Nalan Gokoglu, Pinar Yerlikaya PDF

By Nalan Gokoglu, Pinar Yerlikaya

Fish and seafood are hugely perishable, and has to be preserved instantly after being stuck or harvested. it is important to either to keeping its caliber and to make sure that it doesn't pose any dangers to human health and wellbeing upon intake. Chilling, refrigeration and freezing are the foremost maintenance tools used with seafood and fish items, all 3 tactics aiming to maintain the freshness and flavour of the fish. customer call for for fish is still excessive regardless of escalating costs within the final ten years that have obvious the retail rate of the preferred breeds (cod, haddock, salmon) greater than double for unfrozen fish. many patrons seem to be keen to pay a top rate for freshness and caliber, either one of that are heavily associated in consumers’ minds with the effective chilling and refrigeration of the fish alongside the provision chain. whilst, frozen fish and seafood has additionally grown extra well liked by consumers, as a less expensive, simpler replacement to refrigerated clean fish and seafood.

Seafood Chilling, Refrigeration and Freezing offers the technological know-how in the back of the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and actual adjustments which occur in the course of maintenance, and contemplating the recent applied sciences that are used, highlighting their merits and their fiscal implications. The publication takes account of the various necessities for various breeds of fish and seafood, and contains either conventional and novel applied sciences, offering either present and destiny views. it will likely be required analyzing for meals scientists, fish processors and shops in addition to fish experts, researchers and procedure designers.

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Extra info for Seafood Chilling, Refrigeration and Freezing: Science and Technology

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Liver, kidney and brain contain high concentrations of ascorbic acid. 6 Conclusion Knowledge of the chemical composition of fish is important in order to find out nutritional properties, their usage, storage stabilities and the applied processing technology. 5, respectively. 12 Cultured meagre *Luzzana et al. (2003); Gökog˘lu et al. (2004b); Periago et al. (2005); Cakli et al. (2006); Fernandes et al. (2014). Meagre, genus Argyrosomus. 10 Yellow perch *Mai et al. (1980); Bandarra et al. (2009); Sharma & Katz (2013); Oluwaniyi et al.

The final pH of cod flesh has some influence over the rate at which deterioration occurs during frozen storage. Those species of fish caught in warm waters keep longer on ice than those caught in cooler waters. The reason for this is bacterial flora growing on the surface of fish. Another species effect is related to migratory routes. Those species migrating for long distances prior to capture will, in all probability, not be in as good physical condition as those species or specimens of the same species that follow shorter routes (Wheaton &Lawson 1985).

A preliminary study of the distribution of non‐protein nitrogen in some marine fishes and invertebrates. Proceedings of the Indian Academy of Sciences, 47 (4): 202–209. Venugopal, V. (2006). Nutritional value and processing effects. In: Seafood Processing, pp. 425–446, CRC Press, Boca Raton. Venugopal V. (2009). Polyunsaturated fatty acids and their therapeutic functions. In: Marine Products for Healthcare, pp. 51–101, CRC Press, Boca Raton. , et al. (2003). Effects of fatty acids on meat quality: a review.

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