It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional, and sensory quality of seafood products to meet consumer expectations. Divided into six parts the book reviews consumer attitudes to seafood, including regional differences, consumer information needs, and attitudes to processed seafood products. It then discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease, and the health of children and young adults. The following chapters examine key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The book then discusses the range of technologies designed to optimizethe sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. It concludes with coverage of the role validation and traceability play in regaining and strengthening consumer confidence. Improving Seafood Products for the Consumerwill be a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.
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