Seafoods : chemistry, processing technology and quality
著者
書誌事項
Seafoods : chemistry, processing technology and quality
Blackie, 1994
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注記
Includes index
内容説明・目次
内容説明
Seafoods have a variable protein content that tends to deteriorate rapidly during post-mortem, largely due to post-mortem biochemical changes in proteins and non-protein nitrogenous compounds. This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered. This book should be of interest to seafood scientists and technologists; food chemists; biochemists; and microbiologists and sensory scientists in the industrial and academic sectors.
目次
Part 1 - The chemistry of seafood components. An overview. Seafood proteins and preparation of protein concentrates. Protein hydrolysis in seafoods. Seafood lipids. Oxidation of lipids in seafoods. Flavour of fish. Flavour of shellfish and kamaboko flavorants. Taste-active components of seafoods with special reference to umami substances. Part 2 - Quality of seafoods: a review. Freshness quality of seafoods: a review. Preservation of seafood quality. Microbiological quality of seafoods: viruses, bacteria and parasites. Microbiological quality of seafoods - marine toxins. Sensory assessment of quality in fish and seafoods. Part 3 - Further processing of raw material. Surimi processing from lean fish. Surimi processing from fatty fish. Seafood processing by-products.
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