Fish Processing Technology

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. The first edition of this unique book combined an outlining and updating of the traditional areas of fish processing technology with detailed descriptions of important new areas of work. This fully revised and updated edition continues to provide coverage of modern aspects of traditional processes, and highly practical descriptions of important new areas. All the chapters which have been kept from the first edition have been brought up-to-date, and there are four new chapters on: methods of identifying fish species; modified atmosphere packaging of fish; aspects of quality and HACCP in fish processing and temperature modeling in fish transportation. Written as an overview of the field for industrialists in developed countries wishing to improve or diversify their operation and for those teaching this aspect of food science and technology, the book is also of proven value to workers in developing countries which are expanding their fish processing industries to earn important foreign currency.