Overview
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Table of contents (9 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Editors and Affiliations
Bibliographic Information
Book Title: Fish Processing Technology
Editors: G. M. Hall
DOI: https://doi.org/10.1007/978-1-4613-1113-3
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Chapman & Hall 1997
Hardcover ISBN: 978-0-7514-0273-5Published: 31 July 1997
Softcover ISBN: 978-1-4612-8423-9Published: 28 September 2011
eBook ISBN: 978-1-4613-1113-3Published: 06 December 2012
Edition Number: 2
Number of Pages: XII, 292
Topics: Food Science