Fish As Food V4

Fish As Food V4

Processing: Part 2

1st Edition - January 1, 1965

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  • Editor: Georg Borgstrom
  • eBook ISBN: 9780323146869

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Description

Fish as Food, Volume IV: Processing: Part 2 focuses on the handling and processing of fish as food, particularly how aquatic resources become human food that is less perishable and more available at all times and at locations far removed from the catching areas. Industrial trends are intricately interwoven with developmental and theoretical findings in many areas of fish and shellfish utilization. Organized into 11 chapters, this volume begins with a discussion on various methods of handling and environmental conditions, and how they affect the storage life of chilled fresh fish and fresh fillets. The first chapter considers the action of microorganisms and the chemical and enzymatic changes taking place in fish. The reader is then introduced to the different types of methods used to evaluate the freshness of seafood as well as the spoilage of fish, along with problems encountered during the canning process. Other chapters focus on fish canning, preservation, and freezing. The book concludes by describing fish processing and preservation aboard ships. This book is a valuable resource for scientists and researchers working in fields such as chemistry, microbiology, refrigeration, and marine science.

Table of Contents


  • Contributors to Volume IV

    Preface

    Contents of Volumes I, II, and III

    1. Handling of Fresh Fish

    I. Introduction

    II. Keeping Quality of Fish

    III. Handling Fish at Sea

    IV. Fish Hold Outfitting

    V. Methods and Rates of Cooling

    VI. Handling Fish on Shore

    VII. Fish Fillets

    References

    2. Freshness Tests

    I. Introduction

    II. Organoleptic or Sensory Tests

    III. Physical Methods

    IV. Physicochemical Methods

    V. Chemical Methods

    VI. Biological Methods

    VII. Concluding Remarks

    References

    3. Fish Canning

    I. Introduction

    II. General Issues in Canning

    III. Historical Notes

    IV. Fish Canning Procedures

    V. The Canned Product

    VI. Examination of Canned Fish

    References

    4. Tuna Canning and the Preservation of the Raw Material through Brine Refrigeration

    I. Identification and Resources

    II. Fishing Methods

    III. The Development of the Tuna Fishing Industry

    IV. The Preservation of Raw Tuna by Brine Refrigeration

    V. The Butchering

    VI. Precooking and Cooling

    VII. Cleaning, Cutting, and Canning

    VIII. Retorting

    IX. Standards and Quality Specifications

    X. Quality Control of Canned Tuna

    XI. Concluding Remarks

    References

    5. The Canning of the Sardine, Clupea pilchardus Walbaum

    I. Gastronomic Characteristics of the Sardine C. pilchardus

    II. Handling of Raw Fish

    III. Preparation for Canning

    IV. Cooking

    V. Filling

    VI. Adding Oil, or Sauce

    VII. Seaming of the Cans; Types and Sizes of Cans

    VIII. Washing of the Cans

    IX. Processing

    X. Cooling of the Cans

    XI. Casing; Types of Cases; Warehousing

    XII. Regulations

    References

    6. Scandinavian Sardines

    I. Introduction

    II. Technology

    References

    7. Canning of Maine Sardines

    I. Raw Material

    II. Catch and Potential

    III. Nutritional Value

    IV. Fishing Methods

    V. Canning Operation

    VI. Sterilizing Process

    References

    8A. Heat Processing of Shellfish

    I. Introduction

    II. Crustacean Shellfish

    III. Molluscan Shellfish

    References

    8B. Squid Meat and Its Processing

    I. Introduction

    II. Rasic Differences between Squid and Fish Meat

    III. General Composition of Squid Meat

    IV. Components of the Meat Extract

    V. Proteins

    VI. Nutritive Value of the Meat

    VII. Spoilage

    VIII. Dried Meat

    IX. Heat Processed Meat

    X. Stripping the Skin

    References

    9. Fish and Shellfish Freezing

    I. Historical Data

    II. Fundamental Aspects

    III. Technological Developments

    IV. Freezing Fish Fillets

    V. Freezing Fish Blocks and Fish Sticks

    VI. Storage, Transportation, and Distribution

    VII. Thawing

    VIII. Freezing at Sea

    IX. Reprocessing

    X. Freezing Shellfish

    References

    10. The Radiation Preservation of Fish

    I. Introduction

    II. Ionizing Radiations

    III. Potential Uses of Radiation in Food Processing

    IV. Applications to Fishery Products

    V. Public Health Considerations

    VI. Economics of Radiation Processing

    VII. Present Prospects

    References

    11. Processing at Sea and Factory Ships

    I. Introduction

    II. Preserving and Processing the Catch on Board

    III. Technical Considerations

    IV. Some Economic and Social Considerations

    V. Experience in Preservation and Processing at Sea

    VI. Summary

    References

    List of Common Food Fishes

    Subject Index


Product details

  • No. of pages: 534
  • Language: English
  • Copyright: © Academic Press 1965
  • Published: January 1, 1965
  • Imprint: Academic Press
  • eBook ISBN: 9780323146869

About the Editor

Georg Borgstrom

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