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Processing and Preservation of Aquatic Products
Tao Yin (editor) and Liu Shi (editor)
2023
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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.
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Keywords
- 16S rRNA gene sequencing
- amino acid composition
- Antibacterial activity
- Aquaculture
- artificial intelligence
- Attitudes
- bacterial load
- blunt snout bream
- calcium lactate
- catfish
- cathepsin
- cell structure
- chemical composition
- chilled storage
- clove leaf essential oil
- cold plasma
- consumer-seller determinants
- Cookies
- crawfish
- crayfish
- EGCG
- electron-beam irradiation
- Eriocheir sinensis
- fatty acid
- fatty acid composition
- fermented fish product
- fish
- fish choice parameters
- fish cutting
- fish freshness
- fish processing
- fish soup
- flavor characteristics
- food safety
- free amino acid
- freeze-thaw cycle
- Functional Food
- gel quality
- gelling properties
- golden pompano
- green algae
- growth environment
- high hydrostatic pressure
- History of engineering & technology
- hypoxanthine
- inoculated fermentation
- Lactic acid bacteria
- large yellow croaker
- largemouth
- lipid oxidation
- live transportation
- low-field nuclear magnetic resonance
- machine vision
- Mechanism
- melanosis ratio
- microbiological
- microbiological safety
- microcapsule
- modified atmosphere packaging
- muddy off-odor
- muscle quality
- n/a
- nanozyme
- oregano essential oil
- organic acids
- ozone water
- pH-shifting process
- physicochemical and nutritional properties
- physicochemical properties
- pickling
- platinum nanocube
- porous starch
- principal component analysis
- processing
- protein degradation
- protein oxidation
- proximate composition
- Quality
- quality characteristics
- quality improvement
- Raman spectroscopy
- respite time
- retained water
- scallop
- sensory
- sensory evaluation
- sensory profile
- silver carp (Hypophthalmichthys molitrix)
- silver carp chunks
- silver carp surimi
- snakehead fish
- socio-economic features
- sous vide
- sous-vide
- Storage
- storage properties
- superchilling storage
- surimi
- surimi gels
- sweet orange essential oil
- TCA-soluble peptides
- Technology, engineering, agriculture
- Technology: general issues
- Texture
- tilapia fillet
- Trachinotus ovatus
- ultrasound
- Ulva intestinalis
- volatile compounds
- washing times
- water content
- water distribution
- waterjet cutting
Links
DOI: 10.3390/books978-3-0365-7895-8Editions