Postharvest Technologies and Quality Control of Shrimp
Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives.
1. Shrimp postharvest quality losses 2. Impact of handling process and different storage conditions on shrimp quality 3. Conventional process to control the shrimp quality losses 4. Application of organic acids in shrimp quality enhancement 5. Plant extract as a natural preservative for shrimp and shrimp products 6. Electrolyzed water to prevent shrimp quality losses 7. Cold plasma technology: A novel technology for shrimp preservation 8. Application of high hydrostatic pressure for quality control of shrimp 9. Ozone treatment and quality control of shrimp 10. Edible coating for shrimp quality control 11. Novel packaging technologies for shrimp and shrimp products 12. Safety and regulation of different food additives for shrimp and shrimp products
Dr. Soottawat Benjakul is a professor in Food Science and Technology, Prince of Songkla University. He obtained his PhD in Food Science and Technology from Oregon State University and has more than 25 years of experience in seafood science and technology. His major fields of interest are seafood quality and valorization of fish processing byproducts. His current research interests include investigating non-thermal processes for shelf-life extension of seafood and seafood products. Dr. Benjakul established and served as director of the International Center of Excellence in Seafood Science and Innovation to strengthen and expand seafood research in southeast Asia.
Gioacchino Bono is a senior technologist at the Institute of Marine Biological Resources and Biotechnologies. He obtained his MSc in Marine Fisheries and Seafood Quality from Universita degli Studi di Palermo and has more than 25 years of experience in fisheries and seafood science. His research interests include fisheries science, seafood processing, quality and shelf-life extension, labelling and traceability, novel food packaging techniques, and microplastic contamination in fishery products.
- Addresses the most vulnerable and critical issues in shrimp postharvest quality control
- Discusses the application of various preservatives to enhance the quality control of shrimp and their side effects
- Provides and explains novel technologies, including smart packaging, cold plasma technology and more in the shelf-life extension of shrimp and shrimp products
- Outlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area
Date de parution : 10-2024
Ouvrage de 300 p.
15x22.8 cm
