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[null,"1.","Record Nr.",null,"UNINA9911019518003321"]
[null,null,"Autore",null,"Verrez-Bagnis Véronique"]
[null,null,"Titolo",null,"Current Challenges for the Aquatic Products Processing Industry"]
[null,null,"Pubbl/distr/stampa",null,"Newark : , : John Wiley & Sons, Incorporated, , 2024"]
[{"$nulls":4},"©2024"]
[null,null,"ISBN",null,"9781394264728"]
[{"$nulls":4},"1394264720"]
[{"$nulls":4},"9781394264704"]
[{"$nulls":4},"1394264704"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (348 pages)"]
[null,null,"Disciplina",null,"338.3727"]
[null,null,"Soggetti",null,"Fishery processing"]
[{"$nulls":4},"Seafood"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1. Consumer Perceptions of \"Fish\" Food -- 1.1. Introduction -- 1.2. Thinking about fish -- 1.2.1. Naming the unknown -- 1.2.2. The imaginary of the marine world: permanence and metamorphosis -- 1.2.3. The representations associated with marine foods: the historical legacy -- 1.3. Eating fish -- 1.3.1. Dealing with animality -- 1.3.2. Fish today, between pleasure and nutrition -- 1.4. Reconnecting with the fish animal? -- 1.4.1. A culinary exoticism: raw fish -- 1.4.2. The local distribution channels of fish -- 1.5. Conclusion -- 1.6. References -- Chapter 2. Fish Quality and Freshness -- 2.1. Introduction -- 2.2. Factors that affect the sensory quality -- 2.2.1. Genetic -- 2.2.2. Age -- 2.2.3. Time of year -- 2.2.4. Environment and aquaculture -- 2.2.5. Feed -- 2.2.6. Catch handling and slaughter -- 2.2.7. Temperature and storage -- 2.2.8. Processing and products -- 2.3. The use of sensory measurements in the quality control in the fish industry -- 2.3.1. Sensory methods used for measuring freshness and sensory quality -- 2.4. References -- Chapter 3. Nutritional Value of Finfish -- 3.1. Introduction -- 3.2. Nutritional value of finfish -- 3.2.1. Proximate composition -- 3.2.2. Fatty acids -- 3.2.3. Amino acids -- 3.2.4. Vitamins -- 3.2.5. Minerals -- 3.3. Future trends -- 3.4. References -- Chapter 4. Fish Traceability and Authenticity -- 4.1. Introduction -- 4.2. Seafood traceability -- 4.2.1. Food safety and traceability legal "]
[{"$nulls":4},"requirements -- 4.2.2. Definitions of traceability -- 4.2.3. Traceability main features -- 4.2.4. Traceability systems -- 4.2.5. Why is full seafood chain traceability not more common? -- 4.2.6. Implementing a traceability system -- 4.2.7. Example of data gathering and information exchange in the seafood sector -- 4.2.8. The way forward."]
[{"$nulls":4},"4.3. Analytical methods for the control of seafood traceability and authenticity -- 4.3.1. Species identification tools -- 4.3.2. Identification of geographic origin in seafood -- 4.3.3. Wild and farmed seafood discrimination -- 4.3.4. Detection of water addition, frozen-thawing and discoloration -- 4.4. Needs and developments to improved traceability and authenticity for fish industries -- 4.4.1. Standardization -- 4.4.2. Online iTool FISH-FIT -- 4.5. References -- Chapter 5. Bacterial Risks and Biopreservation of Seafood Products -- 5.1. Introduction -- 5.2. Microbiota, microbial risk and product quality -- 5.2.1. Methods for studying the microbiota of seafood -- 5.2.2. Pathogenic bacteria and microbiological risks -- 5.2.3. Seafood spoilage bacteria -- 5.3. Biopreservation of seafood products -- 5.3.1. Bacterial interactions -- 5.3.2. Selection of bioprotective microorganisms -- 5.3.3. Examples of the application of protective cultures in seafood -- 5.3.4. Regulatory aspects -- 5.4. Conclusion -- 5.5. References -- Chapter 6. Fish Parasites and Associated Risks -- 6.1. Introduction -- 6.2. Prevalence and significance of parasitosis for the sector -- 6.2.1. Protists -- 6.2.2. Microsporidia and mesomycetozoea -- 6.2.3. Stramenopiles -- 6.2.4. Metazoans -- 6.3. Emerging parasitosis -- 6.4. The special case of aquaculture species -- 6.5. Allergies related to the presence of parasites -- 6.6. The legislative framework for consumer protection or regulatory requirements for parasites in aquatic products -- 6.7. Methods for the detection of parasites and mainly nematode larvae -- 6.8. Identification of parasites -- 6.8.1. Identification of nematode larvae -- 6.8.2. Identification of other parasite species -- 6.9. Prevention and control of parasite risk -- 6.10. Future perspectives and approaches -- 6.11. References -- Chapter 7. Microplastics."]
[{"$nulls":4},"7.1. What are microplastics? -- 7.1.1. Different chemical compositions -- 7.1.2. Importance of the notion of size -- 7.1.3. A diversity of forms within microplastics -- 7.1.4. Carrying of chemical and biological contaminants by microplastics -- 7.2. Analysis of microplastics in seafood -- 7.2.1. Isolation of microplastics -- 7.2.2. Identification of the polymeric nature -- 7.2.3. Contamination management -- 7.2.4. A problem that is beginning to emerge -- 7.3. Contamination status in consumed marine species -- 7.3.1. Shellfish -- 7.3.2. Crustaceans -- 7.3.3. Fish -- 7.3.4. Cephalopods -- 7.3.5. Other species consumed -- 7.4. Contamination status in processed products containing fish -- 7.5. Importance of risk assessment in the context of microplastic contamination -- 7.5.1. Human exposure -- 7.5.2. Toxicological impact -- 7.6. Concluding remarks -- 7.7. Acknowledgements -- 7.8. Appendix: List of consumed species for which microplastic contamination has been documented -- 7.9. References -- Chapter 8. Smoking: A Flavoring and Preservation Technique -- 8.1. Introduction -- 8.2. Role of the main manufacturing steps -- 8.3. Factors influencing conservation -- 8.3.1. Factors influencing alteration -- 8.3.2. Factors influencing sanitary quality -- 8.3.3. Other manufacturing steps that may affect preservation -- 8.4. The different technologies of salting - drying - smoking -- 8.4.1. Salting -- 8.4.2. Drying -- 8.4.3. Smoking -- 8.5. Conclusion -- 8.6. Acknowledgements -- 8.7. References -- Chapter 9. Surimi and Derived Products -- 9.1. Introduction -- 9.2. Surimi sources -- 9.2.1. Alaska pollock -- 9.2.2. Pacific whiting -- 9.2.3. Southern blue whiting "]
[{"$nulls":4},"and hoki -- 9.2.4. Northern blue whiting -- 9.2.5. Tropical fish -- 9.3. Manufacture of surimi -- 9.3.1. Stages of surimi manufacture from lean species -- 9.3.2. Stages of surimi manufacture from fatty species."]
[{"$nulls":4},"9.3.3. Surimi stabilization, use of additives for preservation -- 9.4. pH shift process -- 9.4.1. pH shift process in fish -- 9.4.2. pH shift process in cephalopods -- 9.5. Mechanism of gel formation -- 9.5.1. Heating methods for gel formation -- 9.5.2. Gelation of fish protein isolate with pH shift processing -- 9.6. Waste management, food-grade coproducts and other materials -- 9.6.1. Main types of by-products generated in surimi manufacture -- 9.7. Surimi seafood products -- 9.7.1. Types of products -- 9.7.2. Ingredients for surimi products -- 9.8. References -- Chapter 10. Little or Underutilized Marine Resources -- 10.1. What resources are not or hardly used in the fishing industry? -- 10.1.1. What are marine co-products? -- 10.1.2. What are the volumes of co-products? -- 10.2. The opportunities -- 10.3. Products and processes -- 10.3.1. Production of fishmeal and fish oil -- 10.3.2. Production of hydrolysates -- 10.3.3. Fish pulp -- 10.3.4. Ingredients for nutraceuticals and health nutrition -- 10.4. Synthesis of extracted products from marine co-products -- 10.5. Conclusion -- 10.6. References -- Chapter 11. Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology -- 11.1. Introduction -- 11.2. Multiple-product blue biorefinery -- 11.3. pH-shift technology and its fractionation principles as a biorefinery tool -- 11.4. Isolation of functional proteins using the pH-shift technology -- 11.5. Cold extraction of fish oil parallel with gel-forming proteins -- 11.6. Collagen extraction using the pH-shift technology -- 11.7. Conclusions and future prospects -- 11.8. References -- List of Authors -- Index -- EULA."]
[null,null,null,"Sommario/riassunto","This book addresses the current challenges in the aquatic products processing industry, focusing on aspects such as consumer perceptions, quality and freshness, nutritional value, and traceability of fish. It aims to provide insights into consumer attitudes towards fish as a food source, the factors affecting the sensory quality of fish, and the nutritional components of finfish. The book also discusses the importance of traceability and authenticity in the seafood industry, highlighting the need for improved systems to ensure food safety and quality. It is intended for professionals and researchers in food sciences, marine biology, and related fields."]