Traitement et emballage du poisson sous atmosphère modifiée : fumaisons filtrées, monoxyde de carbone et emballage sous atmosphère à faible teneur d'oxygène.

Modified atmospheric processing and packaging of fish: filtered smokes, carbon monoxide, and reduced oxygen packaging.

Auteurs : OTWELL W. S., KRISTINSSON H. G., BALABAN M. O.

Type de monographie : Ouvrage

Résumé

The recent introduction of carbon monoxide and filtered smokes in the processing of fish and the continuing controversy for the use of reduced oxygen packaging are arguably the highest profiled concerns influencing today's commerce and regulations of fresh and frozen fish around the world. This book discusses the technology, commercial practices and pertinent regulations of fish processing applications, providing the most current and complete information on the topics available anywhere. Extract from the table of contents: Use of carbon monoxide and filtered smokes in fish processing: commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products; the influence of carbon monoxide and filtered wood smoke on fish muscle colour; human absorption of carbon monoxide with consumption of CO-exposed tuna; microbial and quality consequences of aquatic foods treated with carbon monoxide or filtered wood smoke; use of CO for red meats: current research and recent regulatory approvals; prospects for utilization of carbon monoxide in the muscle food industry; tasteless smoke sources, specifications and controls; colour enhancement and potential fraud in using CO. Use of modified and controlled atmospheric packaging: use of modified atmosphere packaging to extend the shelf life of fresh fish: a critical look from a historical perspective; hazards associated with Clostridium botulinum in modified atmosphere packaged fresh fish and fishery products; botulism from fishery products: history and control; verification for use of TTI controls for seafood; use of TTI in monitoring temperature exposure during food transport, catering and packaging.

Détails

Titre original : Modified atmospheric processing and packaging of fish: filtered smokes, carbon monoxide, and reduced oxygen packaging.
Identifiant de la fiche : 2007-2374
Langues : Anglais
Sujet : Réglementation
Édition : Blackwell - Royaume-uni/Royaume-uni
Date d'édition : 2006
ISBN : 9780813807683
Source : Source : 258 p. (15.5 x 23.5); fig.; phot.; tabl.; ref.; index; GBP 105.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation