Dublin Core
Title
Processing and Preservation of Aquatic Products
Subject
Foods, Aquatic, Sea, Ocean, Technology
Description
Aquatic products represent an important food source; they include products such
as fish, shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty
acids, minerals, and other nutritional elements. Generally, raw aquatic materials must
go through a production chain, including growth, harvesting, processing, storage, and
circulation—from the waters to the dining table. Among these stages, processing is one of
the most important. Through processing, product quality improvement, diversification,
and comprehensive economic benefits can be achieved. Like processing, storage is also an
important production stage. Extending the storage shelf life of aquatic products through
preservation techniques can reduce loss, and also increases the convenience of product
consumption. Using a cross-sectional consumer survey covering the main cities of the seven
regions of Turkey, Güney et al. [1] applied an ordered probit model and descriptive statistics
to analyze the effects of attitudes and socio-demographic characteristics (as independent
variables) on fish consumption and purchase intention (as the dependent variables) in
421 participants. They found that taste, physical appearance, convenience, etc., have a
significant positive relationship with the frequency of fish purchase and consumption.
Therefore, selecting appropriate processing and preservation techniques to improve the
quality of aquatic products and meet consumer needs represents the key to achieving
enhanced economic value.
as fish, shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty
acids, minerals, and other nutritional elements. Generally, raw aquatic materials must
go through a production chain, including growth, harvesting, processing, storage, and
circulation—from the waters to the dining table. Among these stages, processing is one of
the most important. Through processing, product quality improvement, diversification,
and comprehensive economic benefits can be achieved. Like processing, storage is also an
important production stage. Extending the storage shelf life of aquatic products through
preservation techniques can reduce loss, and also increases the convenience of product
consumption. Using a cross-sectional consumer survey covering the main cities of the seven
regions of Turkey, Güney et al. [1] applied an ordered probit model and descriptive statistics
to analyze the effects of attitudes and socio-demographic characteristics (as independent
variables) on fish consumption and purchase intention (as the dependent variables) in
421 participants. They found that taste, physical appearance, convenience, etc., have a
significant positive relationship with the frequency of fish purchase and consumption.
Therefore, selecting appropriate processing and preservation techniques to improve the
quality of aquatic products and meet consumer needs represents the key to achieving
enhanced economic value.
Creator
Editors :
Tao Yin
Liu Shi
Tao Yin
Liu Shi
Source
https://www.mdpi.com/books
Publisher
MDPI
Date
2023
Contributor
Jadik Wijayanto
Rights
https://doi.org/10.3390/books978-3-0365-7895-8
Relation
https://www.mdpi.com/books/book/7498-processing-and-preservation-of-aquatic-products
Format
PDF
Language
English
Type
Textbooks
Identifier
ISBN 978-3-0365-7894-1 (Hbk)
ISBN 978-3-0365-7895-8 (PDF)
ISBN 978-3-0365-7895-8 (PDF)
Coverage
Switzerland