Fish Processing Technology

Description

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. Front Matter....Pages i-xi Biochemical dynamics and the quality of fresh and frozen fish....Pages 1-31 Preservation of fish by curing (drying, salting and smoking)....Pages 32-73 Surimi and fish-mince products....Pages 74-92 Chilling and freezing of fish....Pages 93-118 Canning fish and fish products....Pages 119-159 Methods of identifying species of raw and processed fish....Pages 160-199 Modified-atmosphere packaging of fish and fish products....Pages 200-223 HACCP and quality assurance of seafood....Pages 224-248 Temperature modelling and relationships in fish transportation....Pages 249-288 Back Matter....Pages 289-292