Postharvest Technologies and Quality Control of Shrimp

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. It disseminates the current development in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives. Postharvest Technologies and Quality Control of Shrimp is a valuable resource for shrimp processors or scientists to update their knowledge on a natural replacement for chemical additives. In addition to the shrimp processors and packaging technologists, this book will be a valuable source for academic scholars and students to keep up to date with the current changes and improvements in shrimp post-harvest technologies and quality control. Addresses the most vulnerable and critical issues in shrimp postharvest quality controlDiscusses the application of various preservatives to enhance the quality control of shrimp and their side effectsProvides and explains novel technologies including smart packaging, cold plasma technology, etc. in the shelf-life extension of shrimp and shrimp products???????Outlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area