Handbook of Seafood Quality, Safety and Health Applications

The global market for seafood products continues to increase yearby year. Food safety considerations are as crucial as ever in thissector, and higher standards of quality are demanded even asproducts are shipped greater distances around the world. Thecurrent global focus on the connection between diet and healthdrives growth in the industry and offers commercial opportunitieson a number of fronts. There is great interest in the beneficialeffects of marine functional compounds such as omega-3polyunsaturated fatty acids. Seafoods are well-known as low caloriefoods, and research continues into the nutritional effects on, forexample, obesity and heart disease. In addition, by-products ofmarine food processing can be used in nutraceutical applications.
This book is a resource for those interested in the latestadvances in the science and technology of seafood quality andsafety as well as new developments in the nutritional effects andapplications of marine foods. It includes chapters on the practicalevaluation of seafood quality; novel approaches in preservationtechniques; flavour chemistry and analysis; textural quality andmeasurement; packaging; the control of food-borne pathogens andseafood toxins. New research on the health-related aspects ofmarine food intake are covered, as well as the use of seafoods assources of bioactives and nutraceuticals. The book is directed atscientists and technologists in academia, government laboratoriesand the seafood industries, including quality managers, processorsand sensory scientists.