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Martins, Cristina M. A.
Vicente, A. A.
|Publisher:||John Wiley & Sons|
|Citation:||Soares, N.; Martins, Cristina M. A.; Vicente, António A., Fishery sector. In Nuno F. Soares, António A. Vicente, Cristina M. A. Martins, Food Safety in the Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation, John Wiley & Sons, Ltd, 2016. ISBN: 9781118965108, 1-30|
|Abstract(s):||This chapter begins with a discussion of characterization of seafood. The term seafood represents three categories of organisms, namely fish, crustaceans, and mollusks, each of them belonging to a different phylum within the kingdom Animalia. The chemical constituents of fish flesh can be divided into two groups, namely the major and minor components. The former comprises water, protein, and fat, whereas the latter includes carbohydrates, minerals, and vitamins. The amount of each constituent can be influenced by extrinsic factors or by intrinsic factors of the fish. The chapter then talks about characterization of the seafood industry. Next, it explains hazard assessment in seafood. Hazards can be classified as one of three distinct categories: biological, chemical, and physical hazards. Finally, the chapter discusses risks and benefits of seafood consumption. One interesting aspect of seafood, and even less known, is its contribution to the evolution of the human brain.|
|Access:||Restricted access (UMinho)|
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