UID:
edocfu_9959327358602883
Format:
1 online resource
ISBN:
9781118346204
,
1118346203
,
9781118346198
,
111834619X
,
9781118346174
,
1118346173
,
1118346211
,
9781118346211
Content:
Part 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.
Note:
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Introduction to Seafood Processing-Assuring Quality and Safety of Seafood; 1.1 Introduction; 1.2 Seafood spoilage; 1.3 Seafood hazards; 1.4 Getting the optimum quality of the raw material; 1.4.1 Pre-mortem handling; 1.4.2 Post-mortem handling; 1.5 Seafood processing; 1.6 Quality, safety and authenticity assurance; 1.7 Future trends; References; Part I Processing Technologies; Chapter 2 Shellfish Handling and Primary Processing; 2.1 Introduction.
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2.1.1 Health hazards associated with molluscan shellfish2.2 Shellfish harvesting; 2.2.1 Growing area; 2.2.2 Water quality; 2.3 Bivalve shellfish handling; 2.3.1 Temperature control; 2.3.2 Transportation and storage; 2.3.3 Retail handling; 2.4 Shellfish primary processing; 2.4.1 Shucking; 2.4.2 Packing; 2.4.3 Post-harvest processes; 2.5 Bivalve shellfish depuration; 2.5.1 Factors affecting depuration; 2.5.2 Facilities; 2.5.3 Water disinfection; 2.6 Shellfish labelling; 2.7 Conclusion; Acknowledgements; References; Chapter 3 Chilling and Freezing of Fish; 3.1 Introduction.
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3.2 Post-mortem changes at chilled storage temperatures3.2.1 Rigor mortis; 3.2.2 Protein changes; 3.2.3 Lipid changes; 3.2.4 Microbial changes; 3.3 Effect of freezing temperatures on quality-related processes; 3.3.1 The freezing process; 3.3.2 Frozen storage temperatures; 3.4 Fresh fish chain; 3.4.1 Handling and processing on board fish vessels; 3.4.2 Landing, sorting and first sale; 3.4.3 Transport and wholesaler/central storage; 3.4.4 Super-chilling; 3.5 Frozen fish chain; 3.5.1 Freezing systems; 3.5.2 Frozen storage; 3.5.3 Thawing; 3.5.4 Storage life; 3.6 Legislation; 3.7 Recommendations.
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5.3 Microflora of irradiated fish and fishery products5.3.1 Fish; 5.3.2 Shellfish, crustaceans and molluscs; 5.4 Conclusions; References; Chapter 6 Preservation of Fish by Curing; 6.1 Introduction; 6.2 Salting; 6.2.1 Salting methods; 6.2.2 Processes for salted fish products; 6.2.3 Changes in fish muscle during salting; 6.2.4 Heavily salted fish products; 6.3 Marinating; 6.3.1 Introduction; 6.3.2 Marinating methods; 6.3.3 Ingredients used in marinating; 6.3.4 Factors affecting the quality of marinated products; 6.3.5 Changes in fish muscle during marinating.
Additional Edition:
Print version: Seafood processing. Hoboken : John Wiley & Sons Inc., 2014 ISBN 9781118346211
Language:
English
Keywords:
Electronic books.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118346174
