Processing and Preservation of Aquatic Products

doi:10.3390/books978-3-0365-7895-8

Download Url(s)

https://mdpi.com/books/pdfview/book/7498

Contributor(s)

Yin, Tao (editor)

Shi, Liu (editor)

Language

English

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Abstract

Aquatic products are an important type of food, mainly including fish, shrimp, shellfish, crab, seaweed, etc. They provide human beings with high-quality protein, fatty acids, minerals, and other nutritional elements. Generally, aquatic raw materials need to go through transportation, processing, and preservation from the water area to the dining table. This Special Issue covers papers in the following areas: Advanced live fish transportation and quality change of aquatic products during transportation; New methods of processing on quality of aquatic products; New methods of preservation on shelf life and quality of aquatic products; Improvement of shelf life, nutrition, and quality of aquatic products; New detection, analysis, and management technology involved in transportation, processing, and preservation of aquatic products.

URI

https://directory.doabooks.org/handle/20.500.12854/101401

Keywords

surimi gels; EGCG; gel quality; storage properties; freeze-thaw cycle; pickling; fish; sensory profile; organic acids; chemical composition; lipid oxidation; microbiological safety; high hydrostatic pressure; sous-vide; sensory; storage; largemouth; Trachinotus ovatus; golden pompano; modified atmosphere packaging; superchilling storage; physicochemical properties; principal component analysis; blunt snout bream; respite time; live transportation; texture; cell structure; sweet orange essential oil; antibacterial activity; porous starch; microcapsule; crawfish; crayfish; ozone water; ultrasound; 16S rRNA gene sequencing; washing times; silver carp surimi; quality characteristics; protein oxidation; cold plasma; tilapia fillet; microbiological; quality; oregano essential oil; clove leaf essential oil; melanosis ratio; protein degradation; TCA-soluble peptides; mechanism; Eriocheir sinensis; aquaculture; fatty acid; free amino acid; fermented fish product; lactic acid bacteria; inoculated fermentation; quality improvement; flavor characteristics; electron-beam irradiation; silver carp chunks; water distribution; muscle quality; fish choice parameters; attitudes; socio-economic features; consumer-seller determinants; large yellow croaker; calcium lactate; surimi; low-field nuclear magnetic resonance; Raman spectroscopy; fish cutting; fish processing; waterjet cutting; machine vision; artificial intelligence; growth environment; snakehead fish; fish soup; amino acid composition; fatty acid composition; sous vide; scallop; volatile compounds; chilled storage; green algae; Ulva intestinalis; cookies; sensory evaluation; physicochemical and nutritional properties; functional food; food safety; nanozyme; fish freshness; platinum nanocube; hypoxanthine; silver carp (Hypophthalmichthys molitrix); pH-shifting process; muddy off-odor; gelling properties; cathepsin; retained water; catfish; proximate composition; water content; processing; bacterial load; n/a