By Ismail Yüksel Genç, Eduardo Esteves, Abdullah Diler
ISBN-10: 1634858239
ISBN-13: 9781634858236
Seafood and similar items have a tremendous position within the human nutrition; it presents for the protein wanted and has a dietary composition that has favorable well-being affects on people. contemplating the swift raise on this planet inhabitants and the call for when it comes to protein wishes which are supplied by way of seafood, the required have to guarantee the standard and protection of seafood items has been prioritized. because of dietary composition, impartial pH, excessive moisture content material, vulnerable connective tissue and residing atmosphere (fresh and seawater), seafood is especially perishable. holding the standard and safeguard of seafood wishes greater realization in comparison to different foodstuff items.
This guide compiles contemporary tools and functions, in addition to applied sciences applied to assure the standard and security of assorted forms of seafood from harvesting to the retail point. The prestige of rising and hurdle expertise purposes, genomic, mathematical and computer-based equipment, caliber economics including chemical, sensory and microbiological adjustments, and quality/safety of seafood items are reviewed and mentioned during this e-book. The emphasis on less-known or under-valued species from diversified locales used to be intentional. This guide is an abridged, streamlined yet rather entire reference for meals engineers and technologists, manufacturers from the undefined, and undergraduate and graduate scholars learning this box of academia. (Imprint: Nova)
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Additional info for Handbook of Seafood: Quality and Safety Maintenance and Applications
Example text
In general, the protocol includes a nonselective pre-enrichment step, followed by enrichment in selective medium and a subsequent plating on selective agar plates. Detection of suspicious strains requires further isolation and confirmation by biochemical and serological tests [75]. Quantitative microbial techniques also have the advantage of being adaptable to meet the specific needs of each sample, as well as requirements of target microorganisms [76]. As an example, the use of culture media of different composition and the incubation at various temperatures was the strategy used by Uddin et al.
These rapid techniques may also assist in monitoring and quantifying bacteria that produce metabolites responsible for off-flavors and cause sensory rejection of fish and fishbased products. Off-flavours are the main indicators used by consumers to evaluate fish freshness [92]. Compounds that produce such characteristic odors, for example trimethylamine (TMA), various nitrogen and sulfur compounds, aldehydes, ketones and esters are produced by a variety of microorganisms during the process of deterioration of fish [93, 94].
53-1–53-20), Boca Raton: CRC Press. [73] Ge, B. and Meng, J. 2009. Advanced technologies for pathogen and toxin detection in foods: current applications and future directions. Journal of the Association for Laboratory Automation, 14, 235–241. [74] Lee, R. , Rangdale, R. , Hervio-Heath, D. and Lozach, S. 2008. Bacterial Pathogens in Seafood. In T. ). Improving Seafood Products for the Consumer, (pp. 247–291). CRC Press. Boca Raton. , Rajkovic, A. and Uyttendaele, M. 2010. Alternative microbial methods: an overview and selection criteria.
Handbook of Seafood: Quality and Safety Maintenance and Applications by Ismail Yüksel Genç, Eduardo Esteves, Abdullah Diler
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