Fish processing technology.

Type of monograph: Book

Summary

This book, prepared by American, British and French researchers, is divided into 10 chapters on the following topics: biochemical dynamics and the quality of fresh and frozen fish; preservation of fish by curing (drying, salting and smoking); surimi and fish mince products; chilling and freezing of fish; canning fish and fish products; fishery by-products; application of lactic acid fermentations; membrane filtration for waste-water protein recovery; functional properties of fish-protein hydrolysates; rapid microbial methods and fresh fish quality assessment. On-board freezing, modified-atmosphere packaging and chilled and frozen storage are particularly dealt with in the chapter on fish chilling and freezing.

Details

Original title: Fish processing technology.
Record ID : 1994-1991
Languages: English
Publication: Chapman & Hall - United kingdom/United kingdom
Publication date: 1992
Source: Source: 309 p. (15.5 x 24); fig.; phot.; tabl.; index; GBP 69.00.
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Fish and fish product
Keywords: Chilled food; Canning; Modified atmosphere; Mince; Organoleptic property; Microbiological quality; Physical property; Surimi; Curing; Frozen food; Fish; Cold storage