Chapters authored
Application of Essential Oils for Shelf-Life Extension of Seafood Products
This chapter will discuss the antimicrobial and antioxidant activities of various essential oils on possible shelf-life extension of different seafood products. Furthermore, the effect of antimicrobial coatings incorporated with various essential oils on the shelf-life of seafood products will be investigated. Microbiological and physico-chemical properties such as total count, psychrophilic and lactic acid bacterial count, peroxide test, thiobarbituric acid (TBA) test, total volatile basic nitrogen (TVB-N) test, and pH, also sensory evaluations of seafood products will be included. During this chapter the effect of chemical composition of some essential oils on the antimicrobial and antioxidant activities will be discussed briefly.
Part of the book: Essential Oils
Innovation in the Seafood Sector through the Valorization of By-Products
Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.
Part of the book: Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products