Safety and regulation of different food additives for shrimp and shrimp products: Comprehensive analysis in Thailand
Issued Date
2024-01-01
Resource Type
Scopus ID
2-s2.0-85208150634
Journal Title
Postharvest Technologies and Quality Control of Shrimp
Start Page
323
End Page
346
Rights Holder(s)
SCOPUS
Bibliographic Citation
Postharvest Technologies and Quality Control of Shrimp (2024) , 323-346
Suggested Citation
Woraprayote W., Kongsawat C., Visessanguan W. Safety and regulation of different food additives for shrimp and shrimp products: Comprehensive analysis in Thailand. Postharvest Technologies and Quality Control of Shrimp (2024) , 323-346. 346. doi:10.1016/B978-0-443-16124-7.00012-X Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/102118
Title
Safety and regulation of different food additives for shrimp and shrimp products: Comprehensive analysis in Thailand
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Corresponding Author(s)
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Abstract
Shrimp is one of the most popular and consumed seafood products and has been an important part of human diets which contain valuable nutrients for growth and health. Nevertheless, shrimp is perishable and susceptible to biochemical changes and microbial contamination, leading to a productivity loss and increased health risk for consumers. Efforts have been continuously made to address these challenges through the use of both chemical and natural additives that can effectively contribute to quality maintenance and shelf-life extension. Research on alternative additives is still ongoing, with a number of promising additives being expected to be used in the marketplace. However, not all potential ingredients can detour from a strict food additive petition approval. Based on this ground, this chapter not only revisits into safety and regulation of the legally approved food additives and their natural alternatives. But also, to facilitate the marketing of new ingredients, it delves into a comprehensive view of Thailand on how new additive is regulated, elucidating safety assessment process and submission requirements.