Fish Processing Technology

Inbunden, Engelska, 1997

Av George M. Hall

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Combining an outline and updating the traditional areas of fish processing technology, this text provides detailed descriptions of new areas of work. This edition contains four chapters on methods of identifying fish species; biogenic amines in fish and fish products; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modelling in fish transportation. Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book should also be useful to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.

Produktinformation

Utgivningsdatum1997-07-31
Mått156 x 234 x 20 mm
Vikt629 g
FormatInbunden
SpråkEngelska
Antal sidor292
Upplaga2
FörlagChapman and Hall
ISBN9780751402735

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Tillverkningsteknik inom Naturvetenskap och teknik

1 Biochemical dynamics and the quality of fresh and frozen fish.- 1.1 Introduction.- 1.2 Sequential changes during the spawning cycle.- 1.3 The condition of fish.- 1.4 The role of body constituents in governing fish quality and processability.- 1.5 Summary of considerations of biological condition and quality.- References.- 2 Preservation of fish by curing (drying, salting and smoking).- 2.1 Introduction.- 2.2 Water content, water activity (aw) and storage stability.- 2.3 Drying.- 2.4 Salting.- 2.5 Smoking.- References.- 3 Surimi and fish-mince products.- 3.1 Introduction.- 3.2 Fish-muscle proteins.- 3.3 The surimi process.- 3.4 Fish mince.- References.- 4 Chilling and freezing of fish.- 4.1 Introduction.- 4.2 Modified-atmosphere packaging (MAP).- 4.3 Freezing.- 4.4 The application of freezing systems in fish processing.- 4.5 Changes in quality on chilled and frozen storage.- References.- 5 Canning fish and fish products.- 5.1 Principles of canning.- 5.2 Design of packaging for fish products.- 5.3 Process operations and equipment.- 5.4 Cannery operations for specific canned-fish products.- References.- 6 Methods of identifying species of raw and processed fish.- 6.1 Introduction.- 6.2 Requirements for non-sensory methods of fish species identification.- 6.3 Principles of electrophoresis and isoelectric focusing.- 6.4 Fish flesh proteins.- 6.5 Experimental procedures for electrophoretic methods.- 6.6 Alternative protein-based methods of fish species identification.- 6.7 DNA techniques of fish species identification.- 6.8 Fish eggs.- 6.9 General conclusions.- References.- 7 Modified-atmosphere packaging of fish and fish products.- 7.1 Introduction.- 7.2 Microbial flora of fresh fish.- 7.3 Pathogenic flora of fresh fish.- 7.4 Present applications of MAP to fish and fish products.- 7.5 Experimental approach.- 7.6 Future developments.- Acknowledgements.- References.- 8 HACCP and quality assurance of seafood.- 8.1 Introduction.- 8.2 Defining HACCP.- 8.3 Application of QMP.- 8.4 Practical aspects of planning and implementing HACCP systems.- 8.5 HACCP verification.- 8.5.1 Defect definitions.- 8.6 Future developments of seafood quality systems.- References.- 9 Temperature modelling and relationships in fish transportation.- 9.1 Introduction.- 9.2 Transportation of fish.- 9.3 Containers and cooling gels.- 9.4 Safety, quality and spoilage of fish during transportation.- 9.5 Types of predictive modelling in fish transportation.- 9.6 Food Micro Model.- 9.7 Conclusion.- References.