Fish Processing Technology / Edition 2

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Overview

The first edition of this unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling 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 is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.

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Editorial Reviews

Booknews
Updates knowledge on the traditional methods of processing fish for food--freezing, canning, smoking, drying, and salting--and describes new technologies--such as processes based on fish mince and surimi, the membrane recovery and use of waste- water proteins, and the use of lactic acid bacteria in preservation. For managers and engineers in the industry. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780751402735
  • Publisher: Springer US
  • Publication date: 7/31/1997
  • Edition description: 2nd ed. 1997
  • Edition number: 2
  • Pages: 292
  • Product dimensions: 0.81 (w) x 6.14 (h) x 9.21 (d)

Table of Contents

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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