This book was developed mainly from the selected presentations and
contribu- tions made during the 3rd Biennual European Conference on Fish
Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored
by the Society of Chemical Industry, University of Lincoln, and North
East Lincolnshire Council. The book is divided into three sections
preceded by an introductory chapter providing an overview of seafood
quality, technology and nutraceutical applica- tions. The first section
(Chaps 2-10) describes a range of aspects of seafood quality from the
impact of slaughter procedures, practical evaluation, texture, measuring
fish content, protein functionality, histamine toxicity and flavour; the
second section (Chaps 11-13) covers value-added waste products,
automation in fish processing and water treatment; the final section
(Chaps 14-16) dis- cusses food and health applications of marine
nutraceuticals/functional foods. Contributing to this volume are
researchers from different countries who are well recognised in their
respective areas of expertise, providing a diverse and global
perspective of the issue of seafood quality, technology and
nutraceutical applications.