Quality Analysis and Packaging of Seafood Products

Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.

Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries.