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Title Guidelines for Chilled Fish Storage Experiments
Author C. A. M. Lima dos Santos
Publisher Bernan Press(PA)
Release Date 1981
Category Cold storage
Total Pages 22
ISBN UVA:35007000818348
Language English, Spanish, and French
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Book Summary:

Title Guidelines for Chilled Fish Storage Experiments
Author C. A. M. Lima dos Santos
Publisher Bernan Press(PA)
Release Date 1981
Category Cold storage
Total Pages 22
ISBN 9251010781
Language English, Spanish, and French
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Book Summary:

Title Safety and Quality Issues in Fish Processing
Author H A Bremner
Publisher Elsevier
Release Date 2002-07-25
Category Technology & Engineering
Total Pages 520
ISBN 9781855736788
Language English, Spanish, and French
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Book Summary:

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

by Anonim

Title
Author Anonim
Publisher Unknown
Release Date 1982
Category Fisheries
Total Pages 86
ISBN UCSD:31822008710642
Language English, Spanish, and French
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Book Summary:

Title Seafood Chilling Refrigeration and Freezing
Author Nalan Gokoglu
Publisher John Wiley & Sons
Release Date 2015-05-12
Category Technology & Engineering
Total Pages 248
ISBN 9781118512234
Language English, Spanish, and French
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Book Summary:

Fish and seafood are highly perishable, and must be preservedimmediately after being caught or harvested. It is very importantboth to preserving its quality and to ensure that it does not poseany risks to human health upon consumption. Chilling, refrigerationand freezing are the major preservation methods used with seafoodand fish products, all three processes aiming to preserve thefreshness and flavour of the fish. Consumer demand for fish remainshigh despite escalating prices in the last ten years which haveseen the retail cost of the most popular breeds (cod, haddock,salmon) more than double for unfrozen fish. Many consumers appearto be willing to pay a premium for freshness and quality, both ofwhich are closely linked in shoppers’ minds with theefficient chilling and refrigeration of the fish along the supplychain. At the same time, frozen fish and seafood has also grownmore popular with shoppers, as a cheaper, more convenientalternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents thescience behind the chilling, refrigerating and freezing of fish andseafood, describing the chemical, microbiological and physicalchanges which take place during preservation, and considering thenew technologies which can be used, highlighting their benefits andtheir economic implications. The book takes account of thedifferent requirements for different breeds of fish and seafood,and includes both traditional and novel technologies, providingboth current and future perspectives. It will be required readingfor food scientists, fish processors and retailers as well as fishspecialists, researchers and process designers.

Seafood Enzymes by Norman F. Haard

Title Seafood Enzymes
Author Norman F. Haard
Publisher CRC Press
Release Date 2000-02-25
Category Technology & Engineering
Total Pages 696
ISBN 9781482289916
Language English, Spanish, and French
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Book Summary:

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."

Spoilage Of Tropical Fish And Product Development by Food and Agriculture Organization of the United Nations

Title Spoilage of Tropical Fish and Product Development
Author Food and Agriculture Organization of the United Nations
Publisher Food & Agriculture Org.
Release Date 1985
Category Technology & Engineering
Total Pages 474
ISBN 9251023395
Language English, Spanish, and French
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Book Summary:

Title INFOFISH Marketing Digest
Author Anonim
Publisher Unknown
Release Date 1981
Category
Total Pages 86
ISBN UCSD:31822008974768
Language English, Spanish, and French
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Book Summary:

Title International Organisations Publications
Author Anonim
Publisher Unknown
Release Date 1983
Category International agencies
Total Pages 86
ISBN UOM:39015079748094
Language English, Spanish, and French
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Book Summary:

Title Report of the FAO Expert Consultation on Fish Technology in Africa Casablanca Morocco 7 11 June 1982
Author Anonim
Publisher Bernan Press(PA)
Release Date 1982
Category Fish trade
Total Pages 19
ISBN UVA:35007000815757
Language English, Spanish, and French
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Book Summary:

The FAO Expert Consultation was held as a follow-up to the CIDA/FAO/CECAF Regional Seminar of Senior Fish Processing Technologists held in Dakar in 1977 and the subsequent FAO Expert Consultation on Fish Technology in Africa held in Dar-es-Salaam in 1980. The Consultation was held to review the progress in fish technology in Africa since the last Consultation, examine current activities of research institutions in different African countries, identify existing difficulties and obstacles to cooperation, determine needs and priorities for further research and elaborate recommendations for a continued cooperative research programme in fish technology in Africa. The experts recommended a continuation of the cooperative research programme in fish technology and defined follow-up action required to further this cooperation.

Title Aquatic Sciences and Fisheries Abstracts
Author Anonim
Publisher Unknown
Release Date 1983
Category Fisheries
Total Pages 86
ISBN PSU:000056036930
Language English, Spanish, and French
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Book Summary:

Title The Production and Storage of Dried Fish
Author Anonim
Publisher Unknown
Release Date 1983
Category Aquaculture
Total Pages 32
ISBN UIUC:30112054668766
Language English, Spanish, and French
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Book Summary:

Title Documentation de la FAO
Author Anonim
Publisher Unknown
Release Date 1984
Category Fisheries
Total Pages 86
ISBN UCSD:31822009503434
Language English, Spanish, and French
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Book Summary:

Title Indian Journal of Fisheries
Author Anonim
Publisher Unknown
Release Date 2002
Category Fisheries
Total Pages 86
ISBN UCSD:31822009564485
Language English, Spanish, and French
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Book Summary:

Fish Processing Technology by Dr. G. M. Hall

Title Fish Processing Technology
Author Dr. G. M. Hall
Publisher Vch Pub
Release Date 1992
Category Technology & Engineering
Total Pages 309
ISBN UCSD:31822016252223
Language English, Spanish, and French
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Book Summary:

Updates knowledge on the traditional methods of processing fish for food--freezing, canning, smoking, drying, and salting--and describes new technologies--such as processes based on fish mince and surimi, the membrane recovery and use of waste- water proteins, and the use of lactic acid bacteria in preservation. For managers and engineers in the industry. Annotation copyright by Book News, Inc., Portland, OR

Title Science et technique du froid
Author Anonim
Publisher Unknown
Release Date 1985
Category Refrigeration and refrigerating machinery
Total Pages 86
ISBN UIUC:30112008261239
Language English, Spanish, and French
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Book Summary:

Title Refrigeration science and technology
Author Anonim
Publisher Unknown
Release Date 1985
Category Refrigeration and refrigerating machinery
Total Pages 86
ISBN UCAL:B4310943
Language English, Spanish, and French
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Book Summary: