Fish Processing Technology in the Tropics
Author: Jasmin Espejo-Hermes
Publisher:
Published: 1998-01-01
Total Pages: 336
ISBN-13: 9789719139577
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Author: Jasmin Espejo-Hermes
Publisher:
Published: 1998-01-01
Total Pages: 336
ISBN-13: 9789719139577
DOWNLOAD EBOOKAuthor: A. A. Eyo
Publisher:
Published: 2001
Total Pages: 403
ISBN-13: 9789781770456
DOWNLOAD EBOOKAuthor: George M. Hall
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 303
ISBN-13: 1461311136
DOWNLOAD EBOOKAs 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.
Author: T. K. Govindan
Publisher:
Published: 1987-01-01
Total Pages:
ISBN-13: 9780836421118
DOWNLOAD EBOOKAuthor: D.P. Sen
Publisher: Allied Publishers
Published: 2005-02-21
Total Pages: 848
ISBN-13: 8177646559
DOWNLOAD EBOOKWith reference to India.
Author: Ioannis S. Boziaris
Publisher: John Wiley & Sons
Published: 2014-02-03
Total Pages: 516
ISBN-13: 1118346211
DOWNLOAD EBOOKPart of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Author: George M Hall
Publisher:
Published: 1997-07-31
Total Pages: 308
ISBN-13: 9781461311140
DOWNLOAD EBOOKAuthor: T. Lakshmi Prasad
Publisher:
Published: 2014
Total Pages: 270
ISBN-13: 9788183423328
DOWNLOAD EBOOKAuthor: Daniela Borda
Publisher: CRC Press
Published: 2017-10-30
Total Pages: 356
ISBN-13: 1498729185
DOWNLOAD EBOOKThe high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.
Author: National Research Council
Publisher: National Academies Press
Published: 1988-02-01
Total Pages: 177
ISBN-13: 0309037883
DOWNLOAD EBOOKIn developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.