Technologies occidentales relatives aux produits alimentaires aquatiques.

Western aquatic food technology.

Auteurs : Infofish, HANSEN P.

Type de monographie : Ouvrage


This textbook explains how to make the best use of current fish catches and how to reduce the substantial discards of fish by-catches at sea. It also suggests ways to increase fish and shellfish resources suitable for direct or indirect food use through improved and sustainable fisheries management and aquaculture. Extract from the table of contents: the main aquatic food production systems; global nutrition and food safety; the holding and harvesting of live finfish and shellfish; postmortem changes (hygiene and storage of eviscerated fish in ice; oxidative changes and rancidity at 0 °C); principles of postmortem preservation: control of storage temperature (chilling, superchilling, freezing, protein and oil changes during frozen storage, thawing and preparation for consumption); control of water activity; water and ice chilling systems (ice in nature and in fisheries: ice produced from fresh water and produced from salt or sea water, slush ice, slurry ice; the storage of catches in cold water); catch handling and landing (chilled and refrigerated seawater systems, chilling of small food fish, chilling and stowage in tall containers, chilling and further preservation in tall containers, storage of catches in fish holds); pre- and postharvest quality; fish processing (frozen raw material; fresh, canned and frozen food fish products); the processing of marine invertebrates; research, development and management needs (chilling of catches at sea; processing and preservation of fresh and frozen products).


  • Titre original : Western aquatic food technology.
  • Identifiant de la fiche : 2003-2635
  • Langues : Anglais
  • Édition : Infofish - Malaisie/Malaisie
  • Date d'édition : 2002
  • ISBN : 9839816268
  • Source : Source : 222 p. (21 x 29.7); fig.; phot.; tabl.; ref.; index.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.