Quality Analysis and Packaging of Seafood Products provides information on the basics of packaging and novel packaging technologies and their potential application for fishery products. Sections deal with seafood nutrition and quality and packaging options, including new technologies and smart, edible, and biodegradable packages and quality aspects such as biochemical quality and hazards associated with the processing and packaging of fishery products. Content also includes standard guidelines and regulations on the use of packaging materials for fishery products and sustainability aspects. 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 indicated to all researchers and specialists in seafood processing and technology.
Table of Contents
Part I Seafood nutrition and quality 1. Fish for health and prosperity 2. Importance of quality for fishery products Part II Packaging options for seafood 3. Current trends and opportunities for packaging fishery products (Confirmed) 4. Packaging technologies for low-temperature preserved fish products 5. Packaging options for shelf stable for Fishery products 6. Packaging materials and technologies for novel fish preservation methods 7. Smart packaging of fishery products 8. Application of Smart packaging technologies for fishery products 9. Edible and biodegradable packaging for fishery products Part III Quality of Packaged fishery products 10. Biochemical quality and hazards associated with processing and packaging of fishery products 11. Microbiological quality and hazards associated with processed and packaged fish products 12. Physical and sensory quality of processed and packaged fish products 13. Testing methods for paper-based packaging materials 14. Testing methods for flexible petroleum-based packaging materials 15. Standard guidelines and Regulations on use of Packaging materials for fishery products
