Fish Processing Technology

1. Front Matter

   Pages i-xi

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2. Biochemical dynamics and the quality of fresh and frozen fish

   • R. M. Love

   Pages 1-31

3. Preservation of fish by curing (drying, salting and smoking)

   • W. F. A. Horner

   Pages 32-73

4. Surimi and fish-mince products

   • G. M. Hall, N. H. Ahmad

   Pages 74-92

5. Chilling and freezing of fish

   • G. A. Garthwaite

   Pages 93-118

6. Canning fish and fish products

   • W. F. A. Horner

   Pages 119-159

7. Methods of identifying species of raw and processed fish

   • I. M. Mackie

   Pages 160-199

8. Modified-atmosphere packaging of fish and fish products

   • A. R. Davies

   Pages 200-223

9. HACCP and quality assurance of seafood

   • M. Dillon, V. McEachern

   Pages 224-248

10. Temperature modelling and relationships in fish transportation

    • C. Alasalvar, P. C. Quantick

    Pages 249-288

11. Back Matter

    Pages 289-292

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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.

• HACCP
• Seafood
• food science
• processing
• quality assurance
• transport

• Food Engineering and Biotechnology Group, Loughborough University, Loughborough, Leicestershire, UK

  G. M. Hall

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