Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Introduction -- 1.1 Spoilage of seafood -- 1.2 Preservation of seafood -- 1.2.1 Chilling -- 1.2.2 Refrigeration -- 1.2.3 Freezing -- Chapter 2 Chemical composition of fish -- 2.1 Proteins -- 2.1.1 Sarcoplasmic proteins -- 2.1.2 Myofibrillar proteins -- 2.1.3 Stroma proteins -- 2.1.4 Non-protein nitrogen compounds -- 2.1.4.1 Free amino acids -- 2.1.4.2 Peptides -- 2.1.4.3 Nucleotides -- 2.1.4.4 Guanidine compounds -- 2.1.4.5 Trimethylamine oxide (TMAO) -- 2.1.4.6 Urea -- 2.1.4.7 Betaines -- 2.2 Lipids -- 2.2.1 Saturated fatty acids -- 2.2.2 Mono-unsaturated fatty acids -- 2.2.3 Poly-unsaturated fatty acids -- 2.3 Carbohydrates -- 2.4 Minerals -- 2.4.1 Macroelements -- 2.4.2 Microelements -- 2.5 Vitamins -- 2.5.1 Fat-soluble vitamins -- 2.5.2 Water-soluble vitamins -- 2.6 Conclusion -- References -- Chapter 3 Quality changes and spoilage of fish -- 3.1 Introduction -- 3.2 Factors affecting quality of fish -- 3.2.1 Species -- 3.2.2 Size -- 3.2.3 Distance to port -- 3.2.4 Diet of fish -- 3.2.5 Fishing grounds and methods -- 3.2.6 Sex -- 3.3 Post-mortem changes in fish muscle -- 3.3.1 Rigor mortis -- 3.3.2 Chemical changes -- 3.3.3 Microbiological changes -- 3.3.4 Enzymatic changes -- 3.3.5 Sensory changes -- References -- Chapter 4 Chilling -- 4.1 Fundamentals of chilling -- 4.2 Chilling of fish -- 4.2.1 Chilling methods of fish: traditional and advanced -- 4.2.1.1 Chilling with ice -- 4.2.1.2 Chilling with water-ice mix/slurry ice -- 4.2.1.3 Use of chilled /refrigerated sea water -- 4.2.1.4 Chilling with dry-ice -- 4.2.1.5 Super-chilling -- 4.3 Chilling on board -- 4.3.1 Icing on board -- 4.3.2 Bulk stowage -- 4.3.3 Shelved stowage -- 4.3.4 Boxed stowage -- 4.3.5 Quantity of ice needed on board -- 4.3.6 Use of refrigerated seawater -- 4.3.7 Use of chilled seawater.

4.4 Combination of chilling with traditional and advanced preserving technologies -- References -- Chapter 5 Quality changes of fish during chilling -- 5.1 Introduction -- 5.2 Chemical changes -- 5.3 Microbiological changes -- 5.4 Enzymatic changes -- 5.5 Physical changes -- 5.6 Sensory changes -- References -- Chapter 6 Refrigeration -- 6.1 Introduction -- 6.2 Fundamentals of refrigeration -- 6.3 Refrigeration systems -- 6.3.1 Vapour-compression system -- 6.3.2 Air-cycle system -- 6.3.3 Absorption system -- 6.3.4 Thermoelectric system -- 6.3.5 Evaporative cooler -- 6.4 Refrigerants -- 6.4.1 Classification of refrigerants -- 6.4.1.1 Halocarbons -- 6.4.1.2 Hydrocarbons (HCs) -- 6.4.1.3 Inorganic compounds -- 6.4.1.4 Refrigerant blends -- 6.4.2 Ozone depletion potential -- 6.4.3 Global warming potential -- 6.4.4 Safety of refrigerants -- 6.5 Refrigeration of fish -- 6.6 Refrigeration on board -- 6.6.1 Refrigeration capacity -- 6.7 Combination of refrigeration with traditional and advanced preserving technologies -- References -- Chapter 7 Freezing technology -- 7.1 Principles of freezing -- 7.1.1 Water and ice -- 7.1.2 Nucleation in pure water -- 7.1.3 Freezing point depression -- 7.1.4 Crystallization and crystal growth -- 7.1.5 Recrystallization -- 7.1.6 Freezing time -- 7.1.7 Freezing velocity -- 7.2 Biological aspects of freezing -- 7.2.1 Cryopreservation of cells and other biomaterials -- 7.2.2 Biological ice nucleation -- 7.2.3 Antifreeze proteins -- 7.3 Freezing methods -- 7.3.1 Air blast freezing -- 7.3.2 Indirect contact freezing -- 7.3.3 Immersion freezing -- 7.3.4 Cryogenic freezing -- References -- Chapter 8 Freezing and frozen storage of fish -- 8.1 Effects of freezing and frozen storage on fish quality -- 8.1.1 Chemical and nutritional changes -- 8.1.2 Microbiological changes -- 8.1.3 Physical changes -- 8.1.4 Sensory changes.

8.2 Shelf life of frozen fish -- 8.3 Freezing of fish on board -- 8.4 Transportation of frozen fish -- 8.5 Combination of freezing with traditional and advanced preserving technologies -- References -- Chapter 9 Thawing of fish -- 9.1 Quality changes of fish during thawing -- 9.2 Thawing methods of frozen fish -- 9.2.1 Thawing with air -- 9.2.2 Thawing with water -- 9.2.3 Thawing under vacuum -- 9.2.4 Thawing with electrical resistance -- 9.2.5 Dielectric thawing -- 9.2.6 Microwave thawing -- 9.2.7 Thawing with hydrostatic high pressure -- 9.2.8 Ultrasound-assisted thawing -- 9.2.9 Summary -- 9.3 Recommendation for GMP in seafood thawing -- References -- Index -- EULA.