Seafood Quality Management by R. Jeya Shakila and G. Jeyasekaran serves as a critical resource for professionals and businesses in the seafood industry. This comprehensive hardback book explores the essential methods and procedures for assessing the quality and safety of aquatic food products. Structured thoughtfully, it provides an in-depth overview of the analytical techniques necessary for evaluating the chemical composition of seafood, touching on vital aspects such as lipids, proteins, vitamins, and minerals—each essential for determining the nutritional quality of seafood. Enriched with chapters covering diverse topics, including the quality dimensions of seafood, factors affecting quality pre- and post-harvest, and the application of the HACCP system in seafood industries, the book is an indispensable guide for ensuring compliance with international and national food laws and standards. Furthermore, it emphasizes the need for robust risk assessment and articulates waste management practices in seafood processing, making it essential reading for those concerned with quality assurance in exportable seafood products and adherence to US and EU regulatory frameworks.

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