Quality Changes in Crustaceans during and after Processing (Handbook of Seafood Harvesting Quality Protection and Health Benefits)
Yazarlar (4)
Aygül Küçükgülmez Çukurova Üniversitesi, Türkiye
Mehtap Baykal Çukurova Üniversitesi, Türkiye
Doç. Dr. Ali Eslem KADAK Kastamonu Üniversitesi, Türkiye
Mehmet Çelik Çukurova Üniversitesi, Türkiye
| Kitap Adı | Handbook of Seafood Harvesting Quality Protection and Health Benefits | ||
| Bölüm(ler) | Quality Changes in Crustaceans during and after Processing | ||
| Bölüm Sayfaları | 127-137 | ||
| Kitap Türü | Kitap Bölümü | ||
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü | ||
| Kitap Niteliği | Scopus indeksinde taranan bilimsel kitap | ||
| Kitap Dili | İngilizce | Basım Tarihi | 01-2016 |
| DOI Numarası | – | ISBN | 978-1-63485-852-6 |
| Basıldığı Ülke | Basıldığı Şehir | ||
| Kitap Linki | https://www.novapublishers.com/catalog/product_info.php?products_id=59404osCsid=fe5176c8d5692ac80a49ac622627ef9e | ||
| Özet |
| 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. |
| Anahtar Kelimeler |
| Crustaceans | Processing | Quality |
