The Seafood Industry (eBook, PDF)

Species, Products, Processing, and Safety
Redaktion: Granata, Linda Ankenman; Martin, Roy E.; Flick, George J.

• Format: PDF

Produktbeschreibung

The Seafood Industry: Species, Products, Processing, and Safety,Second Edition is a completely updated and contemporaryrevision of Flick and Martin's classic publication, TheSeafood Industry. Covering all aspects of the commercial fishand shellfish industries - from harvest through consumption- the book thoroughly describes the commercial fishery of thewestern hemisphere. The international audience will also find thecoverage accessible because, although species and regulations maydiffer, the techniques described are similar worldwide,. The secondedition contains a significant expansion of the material includedin the first edition. Examples include: high pressure processing;inclusion of additional major crustacean species of commerce;fishery centers and development programs; handling methods onfishing vessels; and new chapters on Toxins, Allergies, andSensitivities; Composition and Quality; and Risk Management andHACCP; and Processing Fin Fish. The SeafoodIndustry: Species, Products, Processing, andSafety, comprehensive in scope and current withtoday's issues, will prove to be a great asset to anyindustry professional or seafood technologist working in the field.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 488
• Erscheinungstermin: 01.02.2012
• Englisch
• ISBN-13: 9781118229392
• Artikelnr.: 38234397

Autorenporträt

Linda Ankenman Granata is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia. George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia. Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.

Inhaltsangabe

1. A History of the Seafood Industry. 2. Harvesting Techniques. 3. Groundfish. 4. Pelagic Fish. 5. Shellfish-Mollusks. 6. Shellfish-Crustaceans. 7. Miscellaneous Species. 8. Processing Mince and Surimi. 9. Processing Fin Fish. 10. Processing Mollusks. 11. Processing Crustaceans. 12. Freshwater Fish. 13. Composition and Quality. 14. Packaging. 15. Freezing. 16. Handling of Fresh Fish. 17. Merchandising and Managing a Fresh Seafood Department. 18. Toxins
Allergies
and Sensitivities. 19. Nutrition. 20. Cleaning and Sanitation. 21. Risk Management and HACCP. 22. Aquaculture. 23. Waste Treatment and Utilization. 24. Fish Meal and Oil. 25. Regulations. 26. Smoked
Cured
and Dried Fish. 27. Transportation
Distribution
and Warehousing. 28. Fishery Development Programs