Fish Processing Technology - Hardcover

Hall, George M.

Hardcover

ISBN 10: 0751402737 ISBN 13: 9780751402735

Verlag: Springer, 1997

Inhaltsangabe

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.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 1997
• Sprache: Englisch
• ISBN 10: 0751402737
• ISBN 13: 9780751402735
• Einband: Gebundene Ausgabe
• Auflage: 2
• Anzahl der Seiten: 304
• Kontakt zum Hersteller: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Deutschland