| Description |
1 online resource (334 pages) |
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text file |
| Summary |
"Natural Additives in Fish Processing examines various aspects of additives used for fish processing, as the focused has been led upon those additives which have been formulated from natural agents. It includes natural antimicrobials for bio-preservation of fish and natural anti-oxidants used for fish products. Provide the reader with the insights into the development of various natural agents used to prepare those additives that would be further used in fish processing."-- Provided by publisher |
| Contents |
Cover; Half Title Page; Title Page; Copyright Page; Declaration; About the Editors; Table of Contents; List of Contributors; List of Abbreviations; Preface; Chapter 1 Natural Antimicrobials for Biopreservation of Fish; 1.1 Introduction; 1.2 Viruses as Natural Antimicrobials; 1.3 Natural Antimicrobials Produced by Bacteria; 1.4 Natural Antimicrobials Produced by Aquatic Animals; 1.5 Natural Antimicrobials of Plant Origin; 1.6 Methods of Application; 1.7 Conclusion; 1.8 References; Chapter 2 Natural Antioxidants And Its Application In Fish And Fish Products; 2.1 Introduction |
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2.2 Lipid Oxidation2.3 Antioxidants; 2.4 Sources of Natural Antioxidants; 2.5 Plant Extracts For Chilled Fish Preservation; 2.6 Plant Antioxidants For Frozen Fish Preservation; 2.7 Natural Antioxidants For Fish Oil Stabilization; 2.8 Active Packaging Against Lipid Oxidation; 2.9 Limitations And Future Trend; 2.10 References; Chapter 3 Natural Additives In Active Antimicrobial Packaging For Fish Preservation; 3.1 Introduction; 3.2 Active Packaging; 3.3 Antimicrobial Packaging; 3.4 Antimicrobial And Biodegradable Packaging Film From Natural Polymers |
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3.5 Chitosan As Antimicrobial Packaging Material3.6 Natural Antimicrobials As Additives In Packaging Films; 3.7 Role Of Essential Oils In Chitosan-Based Antimicrobial Packaging; 3.8 Application Of Essential Oil Incorporated Packaging Film For Fish Preservation; 3.9 Plant Extracts In Packaging Material; 3.10 Enzymes In Seafood Packaging; 3.11 Bacteriocins; 3.12 Organic Acids; 3.13 Conclusion; 3.14 References; Chapter 4 Chitins and Its Applications In Seafood Processing; 4.1 Introduction; 4.2 Chitosan And Its Properties; 4.3 Antioxidant Activity of Chitosan In Fish And Fish Products |
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4.4 Antibacterial Effects of Chitosan In Seafood4.5 Chitosan-Based Active Packaging Film For Seafood; 4.6 Chitosan As A Gelling Enhancer; 4.7 Chitosan For Encapsulation of Fish Oil; 4.8 Chitosan For Improving The Quality Of Chill Stored Shrimp; 4.9 Carboxymethyl Chitosan (CMCS); 4.10 Antimicrobial And Antioxidant Properties of Carboxymethyl Chitosan; 4.11 CMC In Fish Processing And Preservation; 4.12 Conclusion; 4.13 References; Chapter 5 Bioactive Colorants For Seafood Applications; 5.1 Introduction; 5.2 Natural Coloring Agents; 5.3 Natural Food Colorant In Fish And Fishery Products |
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5.4 Natural Food Colorant As Preservative and Antioxidant In Seafood5.5 Natural Colorant In Smart Packaging; 5.6 Color Enhancement Of Cultured Fish; 5.7 References; Chapter 6 Gelatin: Extraction, Properties And Applications; 6.1 Introduction; 6.2 Molecular Structure And Composition Of Gelatin; 6.3 Manufacturing Process; 6.4 Important Physical And Functional Properties; 6.5 Applications of Gelatin; 6.6 Food Applications; 6.7 Fish Gelatin; 6.8 Applications of Gelatin In The Seafood Industry; 6.9 Mammalian Gelatin And Fish Gelatin -- A Comparison; 6.10 Future Challenges; 6.11 References -- Chapter 7 Natural Preservatives: Effect On Sensory Attributes |
| Bibliography |
Includes bibliographical references and index. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Fishery processing.
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Fishery processing. |
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Fish culture.
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Fish culture. |
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Food additives.
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Food additives. |
| Genre/Form |
Electronic books.
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| Added Author |
Pankyamma, Viji, editor.
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Pandey, Prerna, editor.
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| ISBN |
9781773618166 (electronic book) |
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1773618164 (electronic book) |
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9781773614748 (hardcover) |
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