Seafood Science and Technology

A global perspective on seafood science is offered in papers which focus on the need for new technologies to meet the changing needs of consumers and the seafood industry. Papers on the fats and lipids in fish examine the benefits to human health, and the effects of processing and storage.

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This book is an edited collection of the review and technical papers presented at the International Conference "Seafood 2000" in 1990. Contributions come from an international authorship. A global perspective on seafood science is offered in the introductory papers which focus on the need for new technologies to meet the changing needs of consumers and the seafood industry. Papers on the fats and lipids in fish examine the benefits to human health, the effects of processing and storage, the control of oxidation and the different lipid consumption of farmed fish. There is work on processing technologies with emphasis on seldom used species, and there are further papers covering such topics as minced fish, surimi, microwave processing, krill, marine toxins and listeria.