Seafood Quality Management
edited by: R. Jeya Shakila & G. JeyasekaranLength: 152 mm | Breadth: 10.82 mm | Height: 229 mm | Imprint: NIPA | Weight: 530 GMS
Keywords
Sustainable seafood, Quality assurance in seafood, Seafood safety standards, Traceability in seafood, Seafood processing guidelines, Marine stewardship, Seafood supply chain, Fishery management, Seafood inspection, Aquaculture best practices, Seafood certification, Responsible fishing, Seafood handling practices, Seafood freshness criteria, Seafood industry standards, Seafood quality control, Fish quality assessment, Seafood grading, Seafood hygiene, Seafood regulatory compliance, Quality management systems in fisheries, Seafood harvesting practices, Seafood preservation methods, Seafood packaging standardsThe book delves into the methods and procedures utilized in assessing the quality and safety of aquatic food products. It offers a comprehensive overview of the analytical techniques that can be employed to evaluate the chemical makeup of aquatic food products, including separate chapters on the analysis of lipids, proteins, vitamins, and minerals. These techniques are used to assess the nutritional quality of aquatic food products.
The text examines the methods and procedures utilized in assessing the quality and safety of aquatic food products. It provides an extensive overview of the analytical techniques that can be utilized to evaluate the chemical makeup of aquatic food products, including separate sections on the analysis of lipids, proteins, vitamins, and minerals. These techniques are applied to assess the nutritional quality of aquatic food products.
R. Jeya Shakila, Department of Fish Quality Assurance and Management, Tamil Nadu Dr J Jayalalitha Fisheries Sciences University, Vettar River View Campus, Nagapattinam – 611 002.
G. Jeyasekarana, Department of Fish Quality Assurance and Management, Tamil Nadu Dr J Jayalalitha Fisheries Sciences University, Vettar River View Campus, Nagapattinam – 611 002.
1. Quality Dimensions of Seafood 2. Pre-harvest and Post-harvest Factors affecting Quality of Fish, 3. Quality Changes during Fish Processing, 4. Assessment of Quality Changes in Fresh, Iced and Processed Fish 5. Prerequisites to HACCP, 6. Application of HACCP System for Seafood Industries 7. Risk Assessment, 8. International and National Food Laws and Standards Regulatory Framework for Fish Safety and Quality, 9. Legislation for Quality Assurance in Exportable Indian Seafood, 10. EU General Requirements for Import of Fishery Products, 11. Nutrition Facts & Nutrition Labelling Legislations, 12. Seafood Safety, Authenticity and Traceability, 13. Waste Management in Seafood Processing