Fish processing technology
著者
書誌事項
Fish processing technology
Blackie Academic & Professional, 1997
2nd ed.
大学図書館所蔵 全10件
注記
Includes bibliographical references and index
内容説明・目次
内容説明
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
目次
Biochemical Dynamics And The Quality Of Fresh And Frozen Fish. Preservation of Fish by Curing (Drying, Salting and Smoking). Surimi and Fish Mince Products. Chilling and Freezing of Fish. Canning Fish and Fish Products. Methods of Identifying Species of Raw and Processed Fish. Modified Atmosphere Packaging of Fish and Fish Products. HACCP and Quality Assurance of Seafood. Temperature Modeling and Relationships in Fish Transportation. Index
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