Schlagwort(e):
Food science.
;
Food Analysis.
;
Food Safety measures.
;
Food Microbiology.
;
Food security.
;
Food Science.
;
Food Analysis.
;
Food Safety.
;
Food Microbiology.
;
Food Security.
Beschreibung / Inhaltsverzeichnis:
Chapter 1. General Discussion -- Chapter 2. Product Description -- Chapter 3. Processing of Shrimp -- Chapter 4. Food Additives and Soaking -- Chapter 5. Defects of Shrimp -- Chapter 6. Traceability in Shrimp -- Chapter 7. Plant Sanitation and Hygiene -- Chapter 8. Packaging, Labeling and Storage -- Chapter 9. Inspection of Frozen Shrimp -- Chapter 10. Laboratory Analysis -- Chapter 11. Shipment and Shipping Documents -- Chapter 12. Audit, Certification and Payment -- Chapter 13. Frozen Shrimp and Other Seafood Based Value-Added Products -- Chapter 14. Recommendation and Conclusion.-.
Kurzfassung:
The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.
Materialart:
Online-Ressource
Seiten:
XXV, 267 p. 1 illus.
,
online resource.
Ausgabe:
1st ed. 2022.
ISBN:
9789811915666
URL:
https://doi.org/10.1007/978-981-19-1566-6
DOI:
10.1007/978-981-19-1566-6
DDC:
641.3
Sprache:
Englisch
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