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  • Produktbild: Fish Processing Technology
  • Produktbild: Fish Processing Technology
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Fish Processing Technology

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234,99 € UVP 299,59 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.07.1997

Verlag

Springer Us

Seitenzahl

292

Maße (L/B/H)

24,1/16/2 cm

Gewicht

629 g

Auflage

Second Edition 1997

Sprache

Englisch

ISBN

978-0-7514-0273-5

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.07.1997

Verlag

Springer Us

Seitenzahl

292

Maße (L/B/H)

24,1/16/2 cm

Gewicht

629 g

Auflage

Second Edition 1997

Sprache

Englisch

ISBN

978-0-7514-0273-5

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: GPSR Kontakt

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  • Produktbild: Fish Processing Technology
  • Produktbild: Fish Processing Technology
  • 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.