Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products. Dealing specifically with the seafood packaging and quality aspects, the book is a complete resource for ensuring better quality of fish products.
Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.
Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
Table of Contents
Part I Seafood nutrition and quality1. Fish for health and prosperity
Part II Packaging options for seafood
2. Current trends and opportunities for packaging fishery products
3. Packaging technologies for low temperature preserved fish products
4. Packaging materials and technologies for novel fish preservation methods
5. Seafood packaging materials based on seafood waste
6. Edible and biodegradable packaging for fishery products
7. Packaging of fish and fishery products
Part III Quality of packaged fishery products
8. Biochemical quality and hazards associated with processed and packaged fishery products
9. Microbiological quality and safety of processed and packaged fish and fishery products
10. Physical and sensory quality of processed and packaged fish products
11. Testing methods for paper-based and petroleum-based packaging materials
12. Testing of packaging materials
