Fish Processing Technology

George M. Hall

ISBN 10: 0751402737 / ISBN 13: 9780751402735

Published by Springer, Humana Jul 1997, 1997

About this Item

This item is printed on demand - it takes 3-4 days longer - Neuware -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. 308 pp. Englisch.

Seller Inventory # 9780751402735

Bibliographic Details

• Title: Fish Processing Technology
• Publisher: Springer, Humana Jul 1997
• Publication Date: 1997
• Language: English
• ISBN 10: 0751402737
• ISBN 13: 9780751402735
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 241W x 160H x 20D millimeters 241 millimeters width by 160 millimeters height by 20 millimeters depth
• Weight: 629 grams

About this title

Synopsis

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.