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Farmed fish quality is a developing area of concern and has been described as the aquaculture issue of the next decade. Fish product quality is inherently amenable to influence or control throughout the whole production chain and successful production of good quality fish and fish products is dependent upon the expertise of a wide range of scientists and practitioners from academia and industry.
This important and most timely book has arisen from an international conference on farmed fish quality held at the University of Bristol, U. K. The comprehensive contents cover farmed fish quality in its widest sense, and include the basis of fish quality, the influence of husbandry, handling, slaughter and post-harvest factors, the measurement of quality, addition of value to products and strategies to improve quality.
Farmed Fish Quality has been written by an international team of contributors and thoroughly edited by Steve Kestin and Paul Warriss.
The book will be invaluable for all those working in aquaculture and fish production, including fish biologists, aquatic and environmental scientists, food scientists and technologists, personnel in the aquaculture supply industry including equipment, pharmaceutical and feed manufacturers, and regulatory and quality assurance personnel. Copies of this book should also be available on the shelves of all university and government libraries and in research establishments where aquaculture, fish biology, food science and fish science are studied and taught.
"synopsis" may belong to another edition of this title.
The flesh quality of farmed fish is the issue of the next decade. During the 1980s and 1990s, the efficiency of large-scale farming of many species had already been perfected but the quality and especially the flesh quality of aquaculture products need now to be addressed. This book, which is based on a conference which took place in 1999, will present contributions from experts in many fields. Topics discussed range from physiological and microbiological factors effecting quality, nutrition, welfare, environmental and welfare considerations, genetics, husbandry, nutrition, contaminants, slaughtering and handling methods and post-harvest effects, non-destructive techniques for assessing quality and sensory assessment techniques. Processed fish products and novel fish species receive special attention and the book ends with a review of current problems, codes of practice and strategies for improving quality.Review:
"Farmed Fish Quality is a welcome addition to the literature. It encompasses a very broad range of information and will become a key reference in this field." Fish and Fisheries
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Book Description Wiley, 2001. Condition: New. book. Seller Inventory # M085238260X