Fish Processing Technology

Fish Processing Technology PDF Author: George M. Hall
Publisher: Springer Science & Business Media
ISBN: 1461311136
Category : Technology & Engineering
Languages : en
Pages : 292

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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.

Fish Processing

Fish Processing PDF 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.

Safety and Quality Issues in Fish Processing

Safety and Quality Issues in Fish Processing PDF 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

Trends in Fish Processing Technologies

Trends in Fish Processing Technologies PDF Author: Daniela Borda
Publisher: CRC Press
ISBN: 1351646796
Category : Technology & Engineering
Languages : en
Pages : 395

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Book Description
The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.

Advances in Fish Processing Technology

Advances in Fish Processing Technology PDF Author: D.P. Sen
Publisher: Allied Publishers
ISBN: 8177646559
Category : Fishery processing
Languages : en
Pages : 848

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Book Description
With reference to India.

Restriction on the U.S. Operation of Foreign-built Fish Processing Vessels

Restriction on the U.S. Operation of Foreign-built Fish Processing Vessels PDF Author: United States. Congress. Senate. National Ocean Policy Study
Publisher:
ISBN:
Category : Fishery management
Languages : en
Pages : 81

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Book Description


An Act to Regulate the Operation of Foreign Fish Processing Vessels Within State Waters

An Act to Regulate the Operation of Foreign Fish Processing Vessels Within State Waters PDF Author: United States
Publisher:
ISBN:
Category : Fishery processing ships
Languages : en
Pages : 2

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Book Description


Ancient Fishing and Fish Processing in the Black Sea Region

Ancient Fishing and Fish Processing in the Black Sea Region PDF Author: Tonnes Bekker-Nielsen
Publisher: Aarhus Universitetsforlag
ISBN: 8779349250
Category : History
Languages : en
Pages : 300

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Book Description
This volume challenges the orthodox view that fishing and fish played only a marginal role in the economy of the ancient world. In fact, there is archaeological evidence for ancient fish processing on a commercial scale not only in the Mediterranean itself, but also on the Atlantic coast and in the Black Sea region, especially the Crimea. Our literary sources testify to the widespread culinary and medicinal use of salted fish and fermented fish sauces in antiquity, and especially in the first centuries AD. In this book, the authors assess the present state of research on ancient fishing and discuss its implications for the history of the Black Sea region, especially the period of Greek colonization along its shores. While grain has traditionally been viewed as the main export commodity of the Pontic colonies, the existence of salting-vats on the coast of the Crimea indicate production of salt-fish or fish sauce on a large scale, presumably for export. However, many questions remain unanswered: for instance concerning ownership and organization of the processing facilities, or how the finished product was transported to distant markets. Tonnes Bekker-Nielsen teaches ancient history at the University of Southern Denmark, Esbjerg.

The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition)

The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition) PDF Author: NPCS Board of Consultants & Engineers
Publisher: NIIR PROJECT CONSULTANCY SERVICES
ISBN: 819056854X
Category : Fish as food
Languages : en
Pages : 512

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Book Description
India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products.

Setting up and running a small meat or fish processing enterprise

Setting up and running a small meat or fish processing enterprise PDF Author: Axtell, B.
Publisher: CTA
ISBN: 9290812753
Category : Business & Economics
Languages : en
Pages : 197

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Book Description
This second publication in the CTA series of food processing manuals, compiled by contributors from several developing countries, covers markets and marketing for meat and fish, planning production, meat processing, fish processing, quality assurance and legislation, and financial management (See also 1041, 1176).