Nekonvencionalni proizvodi ribarstva i njihov potencijal za industiju ; Unconventional fisheries products and their potential for industry

Soljenje, mariniranje, sušenje i dimljenje tradicionalne su metode konzerviranja morskih proizvoda od davnina, a danas se još uvijek uvelike upotrebljavaju u industrijskoj proizvodnji. S napretkom tehnologije metode konzerviranja morskih proizvoda unaprijedile su se ponajviše uvođenjem novih metoda pakiranja (pakiranje u modificiranoj atmosferi, aktivno pakiranje, pametno pakiranje), inovacijama u procesima hlađenja i smrzavanja. To je omogućilo da se procesima prerade podvrgnu i neke vrste koje nisu konvencionalne za industrijsku preradu. U novije vrijeme plavi rak i morski trp sve su traženiji dio gastronomske ponude. Obje su vrste cijenjene zbog svojega okusa, a u ovome radu opisani su i pojašnjeni procesi njihova ulova, uzgoja i prerade te njihova prehrambena vrijednost. Nadalje, analizirano je iskorištavanje morskog trpa i plavog raka u prehrambene svrhe kao nekonvencionalnih proizvoda ribarstva te istaknute pozitivne strane njihove konzumacije. ; Throughout history, seafood preservation has relied on traditional methods such as salting, marinating, drying, and smoking. These time-tested techniques continue to find extensive use in today's industrial production of seafood. However, the evolution of technology has brought about significant improvements in the preservation of marine products. These advancements primarily involve novel packaging methods, including modified atmosphere packaging, active packaging, and smart packaging, as well as innovations in cooling and freezing processes. These innovations have expanded the possibilities of processing certain species that were previously not considered for industrial production. In recent times, there has been a growing demand for blue crab and sea cucumber in the gastronomic realm. Both of these species are highly prized for their exceptional flavour profiles. This thesis aims to provide insights into the capture, cultivation, and processing of these two species, shedding light on their nutritional value. Furthermore, it delves into the utilization of sea ...