Fish As Food V3
View on ScienceDirect

Fish As Food V3

Processing: Part 1

1st Edition - January 1, 1965

Write a review

  • Editor: Georg Borgstrom
  • eBook ISBN: 9780323147927

Purchase options

Purchase options
DRM-free (PDF)
eBook Format Help
Sales tax will be calculated at check-out

Institutional Subscription

Support CenterReturns & Refunds
Free Global Shipping
No minimum order

Description

Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing. This volume is organized into 13 chapters that describe specific processing methods for specific fish product. The first four chapters of the book describe the theoretical and practical aspects, appraisal, and features of fish drying and dehydration, smoking, and salting. Core chapters deal with the production, properties, and shelf-life of some fish products, such as fish marinades, anchovies, dried seafood, whale products, and fish sausage and soluble. A chapter discusses happenings in technical and industrial aspects, focusing on the commercial developments of fisheries and fish processing in individual countries. The concluding chapter discusses the basic principles of fish meal industry, the important industrial methods, and the nutritive value in relation to manufacturing details of fish meal. Food scientists, technologists, researchers, and manufacturers will find this volume invaluable.

Table of Contents


  • Contributors to Volume III

    Preface

    Contents of Volumes I, II, and IV

    1. Drying and Dehydration

    I. Introduction

    II. Theoretical Aspects of Fish Drying

    III. Practical Aspects of Fish Drying

    IV. Appraisal of Dehydration as a Process

    List of Symbols

    References

    2. Smoking

    I. Introduction

    II. Theoretical Aspects

    III. Practical Aspects

    References

    3. Salting of Herring

    I. Introduction

    II. Methods of Salting Fish

    III. Characteristic Features of Salting

    IV. Technological Aspects

    References

    4. Salted Cod

    I. Introduction

    II. Salt and Its Impurities

    III. Processing of Salted Cod

    IV. Chemical Features

    V. Spoilage

    VI. Drying of Salted Fish

    References

    5 . Marinades

    I. Characterization and Concepts

    II. Individual Products

    III. Manufacturing Procedures

    IV. Keeping Properties

    V. Chemical Processes

    VI. Microbiological Processes

    VII. Improved Shelf-Life; Preservatives

    References

    6. Scandinavian Anchovies and Herring Tidbits

    I. Introduction

    II. Anchovy

    III. Tidbits ("Gaffelbitar")

    IV. Biochemistry of Maturing

    V. Fermented Herring (Surströmming)

    VI. Overripeness and Fermentation

    VII. Discolorations

    VIII. Nutritive Aspects

    References

    7 . The Processing of the Anchovy: Engraulis encrasicholus Linnaeus

    I. Gastronomic Characteristics and Types of Products

    II. Salting

    III. Curing

    IV. Packing

    V. Warehousing

    VI. Regulations

    8. Fermented and Dried Seafood Products in Southeast Asia

    I. Introduction

    II. Fish Sauces

    III. Fish Pastes

    IV. Salted Fish Not (or Partially) Dried

    V. Miscellaneous

    VI. Summary and Conclusions

    References

    9. Whale Products as Food

    I. Introduction

    II. Catch Restrictions

    III. Anatomy of the Whale; Weights of Various Parts of Carcass

    IV. Processing of Whale Carcass

    V. Freezing and Salting

    VI. Whale Meat and Other Products; Use as Food

    VII. Whale Oil

    VIII. Research on Whale Meat

    IX. Conclusion

    References

    10. Fish Sausage Manufacturing

    I. Introduction

    II. Chemical Aspects

    III. Raw Materials

    IV. Preparation and Processing

    V. Recipes

    VI. Shelf-Life and Bacteriological Problems

    VII. Quality Control

    VIII. Chemical Composition

    References

    11. Fish Solubles

    I. Origin and Significance

    II. Composition of Raw Material and Methods of Manufacture

    III. Quality of Condensed Fish Solubles

    IV. Storage and Transportation

    V. Specifications of Identity and Quality

    References

    12. The Regional Development of Fisheries and Fish Processing

    I. General Survey

    II. Northeast Atlantic—Europe

    III. Baltic

    IV. Soviet Fisheries

    V. Mediterranean

    VI. Black Sea and Caspian Fisheries

    VII. Northwest Atlantic

    VIII. Caribbean and Gulf of Mexico

    IX. Middle Atlantic

    X. Internal Africa

    XI. Southeast Atlantic

    XII. Southwest Atlantic

    XIII. Southeast Pacific

    XIV. Middle America

    XV. Northeast Pacific

    XVI. Northwest Pacific

    XVII. Southeast Asia

    XVIII. Oceania

    XIX. Indian Ocean

    XX. Red Sea

    XXI. Southeast Africa

    References

    13. Fish Meal: Manufacture, Properties, and Utilization

    I. Introduction

    II. Preservation of Raw Material

    III. Principles of Manufacture

    IV. Manufacturing Methods

    V. Fish Meal Production: Statistics

    VI. Properties of Fish Meal

    VII. Utilization of Fish Meal

    References

    List of Common Food Fishes

    Subject Index






Product details

  • No. of pages: 504
  • Language: English
  • Copyright: © Academic Press 1965
  • Published: January 1, 1965
  • Imprint: Academic Press
  • eBook ISBN: 9780323147927

About the Editor

Georg Borgstrom

Ratings and Reviews

Write a review

There are currently no reviews for "Fish As Food V3"