Health & Welfare
Protein isolates recovered from processing could yield nutraceutical seafood products
Meat recovered from seafood processing byproducts could be combined with nutraceutical ingredients to form customizable seafood items.
Health & Welfare
Why certify aquaculture?
In the international aquaculture trade, producers have lots of information on how their fish or shrimp were produced, but buyers may know little about a product’s safety, origins or environmental and social impacts.
Intelligence
Product knowledge activates price consciousness for seafood consumers
When the price for a newly introduced seafood product was unknown to consumers, a study found, price consciousness affected purchase intentions among consumers with high levels of general product category knowledge.
Intelligence
Proper processing destroys V. parahaemolyticus in seafood
V. parahaemolyticus presents a food safety hazard for those who consume raw shellfish. The organism can grow post-harvest in some shellfish species, especially oysters.
Health & Welfare
Shelf life dating for seafood
Since physical and chemical hazards in seafood remain largely unchanged in storage, shelf life can be based on the growth kinetics of microbial hazards.