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Fish Processing Technology

Fish Processing Technology


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About the Book

Table of Contents:
Part 1 Biochemical dynamics and the quality of fresh and frozen fish: sequential changes during the spawning cycle; the condition of fish; the role of body constituents in governing fish quality and processability; summary of biological condition and quality. Part 2 Preservation of fish by curing (drying, salting and smoking), W.F.A. Horner: water content, water activity and storage stability; drying; salting; smoking. Part 3 Surimi and fish mince products, G.M. Hall and N.H. Ahmad: fish-muscle proteins; the surimi process; fish mince. Part 4 Chilling and freezing of fish, A. Garthwaite: modified-atmosphere packaging (MAP); freezing; the application of freezing systems in fish processing; changes in quality on chilled and frozen storage. Part 5 Canning fish and fish products, W.F.A. Horner: principles of canning; design of packaging for fish products; process operations and equipment; canning operations for specific canned-fish products. Part 6 Fish by-products, F.W. Ockerman: major production processes; fish cannery waste; production of fish silage for animal feed; fish oils; specialist products. Part 7 Application of lactic acid fermentations, L. Han-Ching et al: sea products and lactic acid bacteria; fermented fish technology and products; microbiological, technological and chemical aspects of fish fermentation. Part 8 Membrane filtration for waste-water protein recovery, P. Jaouen and F. Quemeneur: membrane filtration technology; recovery of proteins from surimi wash waters; other investigations and applications for fish, shellfish and crustaceans - a review; economic aspects. Part 9 Functional properties of fish-protein hydrolysates, G.M. Hall and N.H. Ahmad: production of fish-protein hydrolysates (FPH); introduction to protein functionality; functional properties of FPH; comparison with other fish by-products; commercial opportunities. Part 10 Rapid microbial methods and fresh fish quality assessment, J. Hanna: quality loss in fresh fish; assessment of fish quality; alternative microbiological techniques; electrical methods as rapid microbiological techniques; correlation of impedance detection time with organoleptic scores.


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Product Details
  • ISBN-13: 9780216933248
  • Publisher: Thomson Science and Professional
  • Publisher Imprint: Blackie Academic & Professional (an Imprint of Chapman & Hall)
  • Height: 229 mm
  • Width: 152 mm
  • ISBN-10: 0216933242
  • Publisher Date: 30 Apr 1992
  • Binding: Hardback
  • Weight: 550 gr


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