كتاب
Quality changes in crustaceans during and after processing
| العنوان: | Quality changes in crustaceans during and after processing |
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| المؤلفون: | Küçükgülmez A., Baykal M., Kadak A.E., Çelik M. |
| المساهمون: | Çukurova Üniversitesi |
| بيانات النشر: | Nova Science Publishers, Inc. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | Crustaceans, Processing, Quality |
| الوصف: | In this chapter, the quality changes of the main crustacea species like shrimp, prawn, crab, lobster and crayfish are discussed during and after processing. Some undesirable structural changes occur during the fresh consumption and processing of crustaceans which are widely used in the world as nutrition and food supplements. The causes of these changes and the measures needed to be taken are highly significant for the seafood processing technologies to be employed. In this chapter, studies conducted on chemical, physical, microbial and sensory changes which occur after the harvest, during and after the processing of most-processed and most-consumed crustacean species in the world are examined. By researching the proper processing methods and the quality changes of crustaceans post-mortem and during processing, it will be possible to have fresher products with longer shelf-life. © 2016 by Nova Science Publishers, Inc. All rights reserved. |
| نوع الوثيقة: | book part |
| اللغة: | English |
| ردمك: | 978-1-63485-852-6 1-63485-852-2 |
| العلاقة: | Handbook of Seafood: Quality and Safety Maintenance and Applications; Kitap Bölümü - Uluslararası; https://hdl.handle.net/20.500.12605/19219Test; 127; 137 |
| الإتاحة: | https://doi.org/20.500.12605/19219Test https://hdl.handle.net/20.500.12605/19219Test |
| حقوق: | info:eu-repo/semantics/closedAccess |
| رقم الانضمام: | edsbas.3CCCB1B0 |
| قاعدة البيانات: | BASE |
| ردمك: | 9781634858526 1634858522 |
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