Improving Farmed Fish Quality and Safety

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling. With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

Produk Detail:

  • Author : Øyvind Lie
  • Publisher : Elsevier
  • Pages : 648 pages
  • ISBN : 1845694929
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKImproving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety
  • Author : Øyvind Lie
  • Publisher : Elsevier
  • Release : 20 August 2008
GET THIS BOOKImproving Farmed Fish Quality and Safety

Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues

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  • Publisher : CRC Press
  • Release : 23 October 2013
GET THIS BOOKManaging Food Safety Risks in the Agri-Food Industries

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety R

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  • Publisher : Elsevier
  • Release : 28 January 2009
GET THIS BOOKShellfish Safety and Quality

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically. Because of their unique nature as compared to beef and poultry, shellfish have their own distinct aspects of harvest, processing and handling. Edited by leading authorities in the field, this collection of review papers discusses issues of current interest and outlines steps that can be taken by the shellfish industry to improve shellfish safety and eating quality. Opening chapters provide an overview of the

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  • Author : Gavin Burnell,Geoff Allan
  • Publisher : Elsevier
  • Release : 30 July 2009
GET THIS BOOKNew Technologies in Aquaculture

With wild stocks declining due to over-fishing, aquaculture will have a more significant role to play in meeting future demand for fresh fish. Developments in research continue to lead to improvements in aquaculture production systems, resulting in increased production efficiency, higher product quality for consumers and a more sustainable industry. New technologies in aquaculture reviews essential advances in these areas. Part one focuses on the genetic improvement of farmed species and control of reproduction, with chapters on genome-based technologies in

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  • Author : Miriam Greenwood
  • Publisher : Routledge
  • Release : 16 January 2019
GET THIS BOOKSeafood Supply Chains

This book provides a historical and analytical account of changes in the seafood supply chain in Britain from the mid-twentieth century to the present, looking at the impact of various types of governance. The governance of marine fisheries has been a contested issue for decades with increasing anxieties about overfishing. In tandem, the rise of aquaculture, fish and shellfish farming, has driven another set of environmental concerns. In the food system, there have been scandals about safety failures and about

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  • Publisher : Elsevier
  • Release : 26 August 2009
GET THIS BOOKSoft Drink and Fruit Juice Problems Solved

How do I select the right intense sweetener for my product? Do small changes in packaging need extensive trials? When do I need to institute a product recall? Expert answers to these and further questions which arise during the development, manufacture, packaging and distribution of soft drinks, fruit juices and packaged waters can be found in this convenient reference book. Arranged in practical question and answer format, information can be found quickly and easily, whether the book is being used

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  • Author : D. Allen Davis
  • Publisher : Woodhead Publishing
  • Release : 15 June 2022
GET THIS BOOKFeed and Feeding Practices in Aquaculture

Feed and Feeding Practices in Aquaculture, Second Edition continues to play an important role in the successful production of fish and other seafood for human consumption. This is an excellent resource for understanding the key properties of feeds for aquaculture, advances in feed formulation and manufacturing techniques, and the practicalities of feeding systems and strategies. Many new updates have been integrated to reflect recent advances within the market, including special emphasis on up-and-coming trends and new technologies on monitoring fish

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  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release : 24 May 2016
GET THIS BOOKThe Stability and Shelf Life of Food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage.

Managing Wine Quality

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  • Author : Andrew G. Reynolds
  • Publisher : Elsevier
  • Release : 30 September 2010
GET THIS BOOKManaging Wine Quality

Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and researchers. The focus is on recent studies, advanced methods and likely future technologies. Part one of the second volume Oenology and wine quality opens with chapters reviewing the

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  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release : 22 June 2012
GET THIS BOOKAdvances in Meat, Poultry and Seafood Packaging

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in

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  • Author : Sarah De Saeger
  • Publisher : Elsevier
  • Release : 07 February 2011
GET THIS BOOKDetermining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one

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Robotics and Automation in the Food Industry
  • Author : Darwin G Caldwell
  • Publisher : Elsevier
  • Release : 03 December 2012
GET THIS BOOKRobotics and Automation in the Food Industry

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine

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  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOKComputer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes

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  • Publisher : Elsevier
  • Release : 19 April 2012
GET THIS BOOKNanotechnology in the Food, Beverage and Nutraceutical Industries

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in

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  • Publisher : Elsevier
  • Release : 10 May 2013
GET THIS BOOKViruses in Food and Water

Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses