ABSTRACT
Introduction ....................................................................................................................................344 Effects of Low Temperature on Microbial Growth and Retention of Quality in Aquatic Food Products ............................................................................................................... 345
Microbial Growth and Water Activity (aw) vs. Moisture Content .............................................346 Fish Microbial Flora .................................................................................................................. 347
Factors Affecting Quality of Frozen Aquatic Food Products ......................................................... 349 Selection of Raw Materials ....................................................................................................... 349 Stress at Harvest and Postharvest Handling of Raw Materials ................................................. 350 Water Quality for Freezing and Cleaning of Seafood ............................................................... 350 Effect of Low Temperature on Fish Microbial Flora ................................................................ 350 Effect of Electron Beam on Safety and Physical Properties of Frozen Seafood ...................... 352
Concept of Electron Beam ................................................................................................... 352 Effect of e-Beam on Microbial Inactivation of Frozen and Chilled Surimi Seafood Gels ................................................................................................ 352 Effect of e-Beam on Physical Properties of Frozen Surimi Seafood (Crabmeat) .................................................................................................. 352
Handling of Frozen Seafood ......................................................................................................... 353 Glazing ...................................................................................................................................... 355 Edible Coating ........................................................................................................................... 355
Shelf Life of Frozen Seafood ......................................................................................................... 355 Chemical Reactions in Fish Muscle during Frozen Storage .......................................................... 356
Protein Denaturation ................................................................................................................. 358 Mechanisms of Denaturation................................................................................................ 358 Factors Affecting Denaturation ............................................................................................ 358
Protein Aggregation ..................................................................................................................360 Mechanisms of Aggregation ................................................................................................. 361 Factors In›uencing Aggregation .......................................................................................... 361
Protein Extractability and Solubility ........................................................................................ 361 ATPase Activity ......................................................................................................................... 363 pH .............................................................................................................................................. 363 Adverse Sensory Effects ...........................................................................................................364
