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Fish Processing Technology - George M. Hall

Fish Processing Technology

Hardcover

Published: 31st July 1997
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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.

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
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780751402735
ISBN-10: 0751402737
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 292
Published: 31st July 1997
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.4 x 15.6  x 2.54
Weight (kg): 1.35
Edition Number: 2
Edition Type: Revised