Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 393178
Title Seafood research from fish to dish : quality, safety and processing of wild and farmed fish
Author(s) Luten, J.B.
Source Wageningen : Wageningen Academic Publishers - ISBN 9789086860050 - 567
Department(s) IMARES Aquaculture
IMARES
Publication type Scientific book (author)
Publication year 2006
Keyword(s) zeevruchten - visproducten - visverwerking - voedselkwaliteit - voedselveiligheid - lipiden - voedselbewaring - houding van consumenten - methodologie - seafoods - fish products - fish processing - food quality - food safety - lipids - food preservation - consumer attitudes - methodology
Categories Fish and Fish Products / Food Quality and Safety
Abstract In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer’s knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented.
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