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Processed products obtained from meat, fish, and poultry played a
predominant role ascribed to their nutritional profile and sensory
characteristics. Usually, these products are highly perishable,
therefore the food industries were using the traditional thermal
method of heat processing techniques in order to extend the
stability of the product to the greater extent. But this
traditional method has several disadvantages, which includes
undesirable changes in organoleptic characteristics, denaturation
of good quality of animal proteins, degradation of several
nutritional components. Non-Thermal Processing Technologies for the
Meat, Fish, and Poultry Industry addresses stability enhancement of
meat, fish, and poultry processed products by implementing a
non-thermal approach. Currently there are several innovative
non-thermal processing techniques available that can be adopted for
enhancing the safety quality of various meats, fish, and poultry
based food products. This book presents the various non-thermal
processing techniques that can be successfully applied for meat,
fish, and poultry processing industry, including high pressure
processing, ultrasound, irradiation, and pulse electric field. It
explains how these processes can minimize the quality changes
significantly without posing any sorts of threat to the consumers.
These techniques can be replaced for traditional thermal processing
techniques viz. roasting, frying, boiling and grilling. This book
benefits food scientists, food process engineers, academicians,
students, and food industrial persons by providing in-depth
knowledge about non-thermal processing of foods for meat, fish, and
poultry product’s quality retention as well as for efficient
consumer acceptability. It contains current and emerging trends in
the use of non-thermal processing techniques for its application in
these industries.
The dairy industry usually adopts conventional methods of
processing various milk-based food products, which can destroy
nutrients and minimize organoleptic qualities. An alternative
approach for this is the non-conventional method of non-thermal
processing techniques. Not only does this enhance the nutritional
profile of the various processed products, but increases the
consumer acceptability. There are some emerging non-thermal
processing techniques such as pulsed light, cold plasma, high
pressure processing, ultrasonic, UV pasteurization, or ozone
treatments, which can be successfully employed in dairy processing
industries to enhance product acceptability, safety, and quality
aspects. Non-Thermal Processing Technologies for the Dairy Industry
describes several emerging non-thermal processing techniques that
can be specially employed for the dairy processing industry. The
book narrates the benefits of using pulsed light, cold plasma, high
pressure and ultrasonic during processing of various dairy
products. Key Features: Addresses techniques used for extraction of
functional food components from various dairy products by using
super critical CO2 extraction technology. Explains application of
ozone and cold plasma technology for treating dairy processing
waste waters with efficient recycling aspects. Discusses the
importance of using biopreservatives in shelf life extension of
several dairy food products. Portrays scope and significant
importance of adopting UV pasteurization in processing market milk
along with safety and environmental impacts over processing This
book solves the issue of waste generation in dairy industries and
further advises recovery of such waste for efficient recycling
process. In addition to being useful for dairy technologists, it is
a great source for academic scholars and students looking to gain
knowledge and excel in the non-thermal procesing area.
Spoilage caused by the chemical reactions and microorganisms are
principal cause of quality losses of fish and fish products during
handling, processing and storage. Development of rancid odours and
unpleasant flavours, changes of colour and texture as well as
lowering nutritional value in fish can be prevented by selective
natural additives. Due to the potential health hazards of synthetic
additives currently used, natural additives, especially
polyphenolic compounds have been intensively searched as the safe
alternatives. Polyphenols (PP) are the natural antioxidants
prevalent in fruits, vegetables, beverages (tea, wine, juices),
plants, seaweeds and some herbs and show the antioxidative and
antimicrobial activity in different fish and fish products. The use
of polyphenolic compounds also appears to be a good alternative for
sulphiting agent for retardation of melanosis in crustaceans.
Phenolic compounds as the processing aid for textural modification
of fish mince and surimi has also been successfully implemented.
They have been proved to be the potential additives to prevent the
quality deterioration or to improve the quality of fish and fish
products.
Lipid oxidation is one of the key problems associated with the loss
of quality of seafood. In the seafood industry, lipid oxidation is
a serious problem, not only because it produce rancid odors and
flavors, decreases shelf life and alter texture and appearance of
foods, but also because it can decrease the nutritional quality and
safety of seafood. It is the process by which oxygen reacts with
unsaturated lipids present in the foodstuff. In the presence of an
initiator, polyunsaturated fatty acids can become oxidized and form
alkyl radicals. When exposed to oxygen, the alkyl radicals rapidly
form peroxyl radicals and these radicals can react with more lipids
to produce hydroperoxides. As a lipid hydroperoxide decomposes, it
forms numerous volatile compounds such as hexanal and propanal,
which impact the sensory quality of foods. Lipid oxidation in
seafood can be mediated by enzymes like lipoxygenase, cycloxygenase
and haem protein like haemoglobin and myoglobin. Oxidation of
lipids is accentuated in the immediate post-slaughter period,
during handling, processing, storage and cooking. This process
leads to discoloration, off-odor and off-flavor development.
In recent years, consumers have been concentrating on the health
benefits and nutrition from food to preserve a healthy lifestyle.
They are looking for colorants derived from natural sources to
enhance the nutritional and antioxidant value of foods. Coloured
cereals (wheat, rice, barley, oat, maize, sorghum, and millets)
contain many phytochemicals, including anthocyanins and carotenoids
associated with numerous health benefits. This book presents a
comprehensive overview of the bioactive potential, food
applications, and health benefits of coloured cereal grains. Novel
approaches to the integration of coloured grain into food in the
food processing industries are included, reviewing high-value
pigments in the bran layer which can easily be extracted and
utilized as functional foods and natural colorants. Aimed at
researchers carrying out innovative studies, food regulatory and
safety authorities and food processing industries who are trying to
minimize synthetic food colorants and dyes, this book provides a
novel approach to the use of substitute synthetic dyes which can
improve the nutritional value, appearance, texture, flavour, and
storage properties of food products.
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