Quality Analysis and Packaging of Seafood Products

Auteur
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. 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.

Texte du rabat
Quality Analysis and Packaging of Seafood Products provides information on the basics of packaging and novel packaging technologies and their potential application for fishery products. Sections deal with seafood nutrition and quality and packaging options, including new technologies and smart, edible, and biodegradable packages and quality aspects such as biochemical quality and hazards associated with the processing and packaging of fishery products. Content also includes standard guidelines and regulations on the use of packaging materials for fishery products and sustainability aspects. 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 indicated to all researchers and specialists in seafood processing and technology.

Contenu

Part - I Seafood nutrition and quality Fish for health and prosperity Importance of quality for fishery products

Part - II - Packaging options for seafood Current trends and opportunities for packaging fishery products (Confirmed) Packaging technologies for low-temperature preserved fish products Packaging options for shelf stable for Fishery products Packaging materials and technologies for novel fish preservation methods Smart packaging of fishery products Application of Smart packaging technologies for fishery products Edible and biodegradable packaging for fishery products

Part - III Quality of Packaged fishery products Biochemical quality and hazards associated with processing and packaging of fishery products Microbiological quality and hazards associated with processed and packaged fish products Physical and sensory quality of processed and packaged fish products Testing methods for paper-based packaging materials Testing methods for flexible petroleum-based packaging materials Standard guidelines and Regulations on use of Packaging materials for fishery products