vii
Preface
Shellfish is a broad term for various aquatic molluscs, crustaceans, and echinoderms
that are used as food. They have economic and ecological importance. They have
been consumed as food for many years. Shellfish also provide high-quality protein
with all the dietary essential amino acids human nutrition. Shellfish is a major component of global seafood production. Shellfish aquaculture is rapidly growing. This
production is evaluated by processing them in various methods overall the world.
They are very perishable foods. Generally, they are preferred as alive. Otherwise,
they must be preserved just after catching or harvesting. Preservation of seafood is
very important issue in terms of quality and human health.
Generally, books on seafood processing and preservation are focused on finfish.
There are a limited number of books specialized on shellfish. During my studies on
the preparation of the book, I realized that there is a limited number of references on
this subject while searching the literature. This situation excited me. I saw that there
really is a need for such a book. For this reason, I hope that my book will meet this
need and be useful for researchers, students, and industry working in this field.
I would like to thank Prof. Dr. Mehmet Gökoğlu for his support and help for taking photos.
Antalya, Turkey
Nalan Gökoğlu