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Author: George M. Hall
Publisher: John Wiley & Sons
ISBN: 1444348027
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
Author: George M. Hall
Publisher: John Wiley & Sons
ISBN: 1444348027
Category : Technology & Engineering
Languages : en
Pages : 312
Get Book
Book Description
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
Author: Kamakhya Pada Biswas
Publisher:
ISBN: 9789351301097
Category : Fishery processing
Languages : en
Pages : 311
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Book Description
Author: Rabinarayan Mishra
Publisher: CRC Press
ISBN: 1000540340
Category : Technology & Engineering
Languages : en
Pages : 466
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Book Description
Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author: H A Bremner
Publisher: Elsevier
ISBN: 1855736780
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions. Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood. As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins
Author: George M. Hall
Publisher: Springer Science & Business Media
ISBN: 1461311136
Category : Technology & Engineering
Languages : en
Pages : 303
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Book Description
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0323859267
Category : Science
Languages : en
Pages : 347
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Book Description
Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. Sections take a comprehensive approach to understanding the most recent advances in the field, while also analyzing the potentiality and sustainability of already commercialized processes and products. This resource could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry.Emphasis of fish production is given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and lifecycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products is given to industrial thawing of fish blocks, sources and functional properties of fish protein hydrolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels. Covers recent advances in the field of fish production and processing over the last decade, following sustainability principles Discusses the advantages and disadvantages of relevant processes from various perspectives to improve sustainability Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products
Author: D.P. Sen
Publisher: Allied Publishers
ISBN: 8177646559
Category : Technology & Engineering
Languages : en
Pages : 848
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Book Description
With reference to India.
Author: Dr. G. M. Hall
Publisher: Wiley-VCH
ISBN:
Category : Fishery processing
Languages : en
Pages : 332
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Book Description
Updates knowledge on the traditional methods of processing fish for food--freezing, canning, smoking, drying, and salting--and describes new technologies--such as processes based on fish mince and surimi, the membrane recovery and use of waste- water proteins, and the use of lactic acid bacteria in preservation. For managers and engineers in the industry. Annotation copyright by Book News, Inc., Portland, OR
Author: Ioannis S. Boziaris
Publisher: John Wiley & Sons
ISBN: 1118346211
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
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.
Author: Se-Kwon Kim
Publisher: Springer Science & Business Media
ISBN: 1461495903
Category : Technology & Engineering
Languages : en
Pages : 597
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Book Description
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.
