Download or read book Fish Drying and Smoking written by Peter E. Doe and published by CRC Press. This book was released on 1998-06-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Download or read book Seafood Processing written by Ioannis S. Boziaris and published by John Wiley & Sons. This book was released on 2014-02-03 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Download or read book Seafood written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 1990-04-25 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.
Download or read book Fisheries Technologies for Developing Countries written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fishermen are important food contributors, yet technological information and development assistance to third-world nations often focuses on agriculture and industrial fishing, without addressing the needs of independent, small-scale fishermen. This book explores technological considerations of small-scale, primitive fishing technologies, and describes innovative, relatively inexpensive methods and tools that have already been successfully applied in developing countries. It offers practical information about all aspects of small-scale fishing, including boat design and construction, fishing methods and gear, artificial reef construction and fish aggregating devices, techniques for coastal mariculture, and simple methods for processing and preserving fish once they are caught. Fisheries Technologies for Developing Countries is illustrated throughout with photographs of the devices and construction methods described in the text.
Download or read book Marine Products in Japan written by Eiichi Tanikawa and published by . This book was released on 1971 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dry Fish written by and published by Springer Nature. This book was released on 2024 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relevance make it an integral part of diets and food systems worldwide. The diverse culinary applications and international trade of dry fish further highlight its relevance and appeal on a global scale. It offers distinct taste and flavors, adding diversity to global cuisines and enhancing culinary experiences. It is used in various recipes, from stews and curries to snacks and condiments and is highly valued for its long shelf life and nutritional benefits. Consumption of dry fish not only improves nutrition but also has far-reaching impacts on the economy, society and cultural practices. It meets the dietary requirements of marginalized communities and contributes to food security. In coastal regions, salted and sun-dried fish are widely consumed, reflecting the importance of this preservation method. Dry fish plays a crucial role in nutritional security, particularly in coastal areas, where it holds immense importance for the economy, society, and culture. Dry fish also serves as a valuable commodity in international markets, fostering cross-cultural exchanges and contributing to trade flows. Furthermore, dry fish has gained popularity in various global cuisines. Countries like Portugal, Spain, Thailand and several African nations have their own versions of dried or salted fish dishes, reflecting the diverse culinary traditions and preferences around the world. Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability offers a global perspective on the sustainability of dry fish production and its environmental implications. It explores traditional and advanced drying methods, their impact on fish stocks and potential strategies for sustainable practices. The text discusses the challenges and opportunitiesin the industry, such as market trends, consumer preferences and technological advancements. The book combines scientific research, case studies and expert insights to provide a comprehensive overview of the topic. It serves as a valuable resource for researchers, policymakers and professionals in the fields of nutrition, food security, fisheries and economic development. By highlighting the importance of dry fish as a global resource, the book aims to foster discussions and actions that promote the sustainable utilization of this valuable food source for the benefit of present and future generations.
Download or read book Fish Fermentation Technology written by Keith H. Steinkraus and published by United Nations University Press. This book was released on 1993 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Canning of Fish and Meat written by R. J. Footitt and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has much to offer with its use of readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a 'fresher' character. However, there is a growing realisation that these other methods of preservation of foods carry critical control requirements through the whole distribution chain, which, considered together with environmental implica tions of energy usage and packaging recycling potential, has led to a resurgence of interest in canning. Increasingly, in the major markets, legislative control of fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.
Download or read book Principles and Methods in the Canning of Fishery Products written by Norman D. Jarvis and published by . This book was released on 1943 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Canning is the most important factor in the fishery industry today, but information concerning the principles of canning fishery products has not been assembled, nor has a description of modern canning methods been previously available. This report is a reference handbook on problems in the commercial canning of fishery products. In addition to discussing the scientific principles on which canning is based, it outlines the various engineering problems faced by the canner, and gives a detailed description of the methods used today in the commercial canning of 48 varieties of fish and shellfish packed commercially in hermetically sealed containers. Information on spoilage and methods used in the examination of fishery products is of use to the laboratory worker. The discussion on fishery products as food is of benefit to producers, brokers, dealers, food technologists, home economists, consumers, and all others interested in foods and their use.
Download or read book Curing of Fishery Products written by Norman D. Jarvis and published by . This book was released on 1950 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fish curing comprises all methods of preservation except refrigeration and canning and includes (1) drying, smoking, salting and pickling of fish, (2) various combinations of these methods, and (3) miscellaneouos methods such as the use of vinegar and fermentation processes or ripening.
Download or read book Improving Seafood Products for the Consumer written by Torger Børresen and published by Elsevier. This book was released on 2008-05-09 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. - Reviews the range of research into consumer attitudes towards seafood - Discusses key issues in improving the safety, nutritional and sensory quality of seafood products - Examines the range of technologies available to improve the quality and ensure animal welfare
Download or read book Social Wellbeing and the Values of Small scale Fisheries written by Derek S. Johnson and published by Springer. This book was released on 2017-08-10 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book advances discussions of values in fisheries by showing the rich theoretical insights and connections possible when value is grounded in a multi-dimensional social well being approach. Questions of value have long been a central, if often unacknowledged, concern in maritime studies and in research on fisheries. Social scientists have looked at changing perceptions of value as coastal regions and fisheries have industrialized, economic interconnections have deepened, ecosystems have been depleted, shifts in population have occurred, and governance arrangements have been transformed. With a focus on the diverse ways in which small-scale fisheries are valued, the contributions to this volume address these and other themes through cases from numerous countries in Asia, Europe, and Latin America. “This volume provides a timely contribution to the development of new approaches that seek to capture the complexity of how fisheries can be understood beyond standard mo no-dimensional, and often economic, interpretations. Each chapter makes a clear and stand-alone contribution to conceptual and methodological advancement, and collectively these works cover a wide range of frameworks and schools of thought.” Dr Sarah Coulthard, Senior Lecturer in International Development, Northumbria University, UK “The list of contributing authors [is] impressive and covers a wide geographical range of illustrative examples, [which] helps to demonstrate the global value of small-scale fisheries.” Professor J. Allister McGregor, Professor in Political Economy, the University of Sheffield, UK
Download or read book Code of Practice for Fish and Fishery Products written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-10-09 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.
Download or read book Food Spoilage Microorganisms written by Clive de W Blackburn and published by Woodhead Publishing. This book was released on 2006-03-21 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. - Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage - Discusses the management control of microbial food spoilage - Looks in detail at yeasts, moulds and bacteria
Download or read book Handbook on Ingredients for Aquaculture Feeds written by J.W. Hertrampf and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current growth in global aquaculture is paralleled by an equally significant increase in companies involved in aquafeed manufacture. Latest information has identified over 1,200 such companies, not including those organizations in production of a variety of other materials, i. e. , vitamins, minerals, and therapeutics, all used in varying degrees in proper feed formulation. Aquaculture industries raising particular economically valued species, i. e. , penaeid shrimps and salmonids, are making major demands on feed ingredients, while relatively new industries, such as til apia farming, portent a significant acceleration in demand for properly formulated aquafeeds by the end of the present decade and into the next century. As requirements for aquafeeds increases, shortages are anticipated in various ingredients, especially widely used proteinaceous resources such as fish meal. A variety of other proteinaceous commodities are being considered as partial or complete replacement for fish meal, especially use of plant protein sources such as soybean meal. In the past five years, vegetable protein meal production has increased 10% while fish meal production has dropped over 50%, since 1989, largely attributed to overfishing and serious decline in wild stock. Throughout fisheries processing industries, traditional concepts as "waste" have given way to more prudent approaches, emphasizing total by-product recovery. Feed costs are a major consideration in aquaculture where in some groups, i. e. , salmonids, high protein-containing feeds using quality fish meal, can account for as much as 40 to 60% of production costs.
Download or read book The Prevention of Losses in Cured Fish written by Food and Agriculture Organization of the United Nations and published by Bernan Press(PA). This book was released on 1981 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: The paper reviews problems of the post-harvest losses in cured fish. The importance of this commodity in the tropics and existing methods of its handling, processing, storage and distribution are discussed. Information on the present level of losses due to micro-organisms, insect infestation and physical breakage is provided. The loss causing factors are reviewed in detail and means of reduction of losses given. Finally the paper provides recommendations for improvement in handling, storing and distribution, as well as ideas on the preparation of quality standards of cured fish and how to approach the assessment of losses in cured fish.
