Quality Analysis and Packaging of Seafood Products

1st Edition - November 8, 2024
Imprint: Academic Press
Editors: Ashutosh Kumar Shukla, Ravishankar C N
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 2 0 8 2 - 1
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 2 0 8 1 - 4

Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery produc… Read more

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Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products. Dealing specifically with the seafood packaging and quality aspects, the book is a complete resource for ensuring better quality of fish products.

Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.

Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries.

Title of Book
Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Part I: Seafood nutrition and quality
Chapter one. Fish for health and prosperity
Abstract
1.1 Introduction
1.2 Classification of fish
1.3 Nutritional components of fish
1.4 Health benefits of fish consumption
1.5 Health risk related to fish consumption
1.6 Fish production and prosperity
1.7 Fisheries by-products
1.8 Conclusion
References
Part II: Packaging options for seafood
Chapter two. Current trends and opportunities for packaging fishery products
Abstract
2.1 Introduction
2.2 Fishery products
2.3 Packing system in the conservation of fishery products
2.4 Active packaging
2.5 Intelligent packaging
2.6 Conclusion
References
Chapter three. Packaging technologies for low-temperature preserved fish products
Abstract
3.1 Introduction
3.2 Nutritive benefits of fish
3.3 Major challenges for fish products packaging
3.4 Packaging related deterioration of fish products
3.5 Packaging technologies for low temperature preserved fish products
3.6 Packaging materials used in vacuum packaging
3.7 Properties of packaging materials used in vacuum packaging
3.8 Use of vacuum packaging for fish preservation
3.9 Use of vacuum packaging for the preservation of fish products
3.10 Applications of vacuum packaging for different low temperature preserved fish products
3.11 Factors affecting vacuum packaging
3.12 Conclusion
References
Chapter four. Packaging materials and technologies for novel fish preservation methods
Abstract
4.1 Introduction
4.2 Methods and packaging materials used in traditional fish preservation
4.3 New packaging technologies and materials in fish preservation
4.4 Advances in bio-based and biodegradable packaging technologies
4.5 Challenges and future prospects in fish packaging technology
4.6 Conclusion
References
Chapter five. Seafood packaging materials based on seafood waste
Abstract
5.1 Introduction
5.2 Utilization of seafood waste
5.3 The need for sustainable food packaging
5.4 Seafood packing–based seafood waste
5.5 Prospects and conclusions
References
Chapter six. Edible and biodegradable packaging for fishery products
Abstract
6.1 Introduction
6.2 Nutritional properties and potential therapeutic benefits of fish and fishery products
6.3 Fish spoilage
6.4 Packaging technologies for fishery products
6.5 Edible coatings/films and biodegradable polymers for fishery products
6.6 Effects of edible coatings on the quality and shelf-life of fishery products
6.7 Safety concerns and legal aspects of edible/biodegradable packaging
6.8 Conclusion and future prospects
References
Chapter seven. Packaging of fish and fishery products
Abstract
7.1 Introduction
7.2 Packaging requirements of individual products
7.3 Packaging of processed seafoods
7.4 Packaging of dried fishery products
7.5 Packaging of canned fish
7.6 Packagings for some selected marine products
7.7 Soup powder
7.8 Dry fish pickle
7.9 Shark fin rays
7.10 Chitin/chitosan
References
Part III: Quality of packaged fishery products
Chapter eight. Biochemical quality and hazards associated with processed and packaged fishery products
Abstract
8.1 Introduction
8.2 Biochemical quality of fresh fish and shrimp
8.3 Biochemical quality changes in frozen seafood
8.4 Biochemical quality changes in dried fish products
8.5 Biochemical quality of smoked fishery products
8.6 Biochemical characteristics of modified atmosphere packed fish and fishery products
8.7 Packaging of fish and fishery products
8.8 Conclusion
References
Chapter nine. Microbiological quality and safety of processed and packaged fish and fishery products
Abstract
9.1 Introduction
9.2 Microbial composition of fresh fish
9.3 Modified atmospheric packaging
9.4 Dried and smoked fish products
9.5 Smoked fish products
References
Chapter ten. Physical and sensory quality of processed and packaged fish products
Abstract
10.1 Introduction
10.2 Degradation of fish quality
10.3 Methods of assessing freshness quality
10.4 Changes in sensory quality of processed and packaged fish products
10.5 Conclusion
References
Chapter eleven. Testing methods for paper-based and petroleum-based packaging materials
Abstract
11.1 Introduction
11.2 Paper-based and petroleum-based flexible packaging materials
11.3 National and international standards for packaging materials
11.4 Testing of paper and paperboard
11.5 Test methods for paper and paper board
11.6 Testing of plastic food packaging materials
References
Chapter twelve. Testing of packaging materials
Abstract
12.1 Introduction
12.2 Paper and paper boards
12.3 Flexible packaging materials (plastics)
12.4 Calculation
12.5 Breaking length for paper using Tensile strength tester
12.6 Procedure
12.7 Determination of impact failure load
12.8 Determination of tear resistance by the trouser tear method for plastic films
12.9 Procedure
12.10 Determination of puncture resistance of flexible films
12.11 Determination of seal strength using tensile strength tester
References
Further reading
Index

Ashutosh Kumar Shukla

Dr. Shukla has obtained his B.Sc., M.Sc. and D. Phil. degrees from University of Allahabad, India. During his doctoral work he has focused on the Electron Spin Resonance spectroscopy and optical absorption spectroscopy to study the transition ion doped single crystals. In addition to his exposure to the available CW-ESR spectrometers at leading institutes of his own country, he is enriched with hands on experience with modern CW and pulsed ESR spectrometers at several leading and University of St. Andrew’s, Scotland; and Kazan State University, Kazan. He has shared his research in many international events focused on Electron Spin Resonance Spectroscopy, organized in U.S.A., U.K., Germany, Spain, and Russia. Dr. Shukla has a good number publications to his credit in this filed in peer reviewed journals and books. Dr. Shukla is currently serving as Physics faculty at Ewing Christian College, Allahabad, India.

Affiliations and expertise

Associate Professor and Head, Department of Physics, Ewing Christian College, Prayagraj, India

Ravishankar C N

Dr. Ravishankar, C.N is the Director and Vice Chancellor of ICAR-Central Institute of Fisheries Education, under ICAR, Ministry of Agriculture and Farmers Welfare, Govt. of India. He has Bachelor Degree in Fisheries Sciences; Post-graduation in Industrial Fishery Technology and Ph.D in Fish Processing Technology from University of Agricultural Sciences, Bangalore. He has over 35 years of experience in food science research, post-harvest fisheries technologies, food safety, technology commercialization and business incubation. Handled many International and National Research projects and has participated in the First Indian Antarctic Expedition. Successfully established India’s first Fisheries Business Incubation Centre, and is the Chair of Scientific panel on Fish and Fish Products, FSSAI, Ministry of Health and Family Welfare, Govt of India. Published 180 research papers in peer reviewed journals, 78 book chapters, 54 technical articles, authored/edited 11 books; Guided 8 PhD and 30 masters students.

Affiliations and expertise

Director and Vice Chancellor of ICAR-Central Institute of Fisheries Education, Andheri (west), Mumbai, India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health