Seafood Processing

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety coversthe whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservationmethods (salting, drying, smoking, fermentation, etc), frozensurimi and packaging. The subjects of waste management andsustainability issues of fish processing are also covered. In thesecond part ('Quality and Safety Issues'), quality andsafety analysis, fish and seafood authenticity and risk assessmentare included.