Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling.

Themes: Food engineering ; Food quality and safety. Microbiology ; Packaging ; Containers and packaging ; Fish and fish product ; Precooked food
Keywords: Radiation ; Physiological disorder ; Ice ; Safety ; Modified atmosphere ; Microbiology ; Chilling ; Aquaculture ; Nutritional value ; Quality ; Protein ; Quick freezing ; Health ; Seafood ; Process ; Fish ; Handling ; High pressure ; Enzyme ; Packaging ; Cooking ; Freezing

Type of monograph: Book

Summary

This book addresses the current status of the international fish industry, explores and compares the various value-addition technologies with great detail, presents important quality standards and nutritional information and includes nearly one hundred highly informative tables, as well as an exhaustive listing of useful references. Extract from the table of contents: availability, consumption pattern, trade, and need for value addition; postharvest quality changes and safety hazards; bulk handling and chilling; cook-chill processing; quick freezing and individually quick frozen products; modified-atmosphere packaging; retort pouch packaging; mince and mince-based products; coated products; radiation processing; high pressure processing; value addition of freshwater and aquacultured fishery products; gel formation of fish structural proteins by pH changes and its applications; applications of enzymes in fish processing and quality control; nutritional value and processing effects.

Details

Original title: Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling.
Record ID : 2006-2717
Languages: English
Publication: Taylor & Francis, CRC Press - United states/United states
Publication date: 2006
ISBN: 1574446223
Source: Source: 504 p. (16 x 23.5); fig.; tabl.; ref.; index; USD 179.95.
Document available for consultation in the library of the IIR headquarters only.

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