The Seafood Industry: Species, Products, Processing, and Safety

Front Cover
Linda Ankenman Granata, George J. Flick, Jr., Roy E. Martin
John Wiley & Sons, 8 Feb 2012 - Technology & Engineering - 488 pages
The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
 

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Contents

Contents
Harvesting Techniques
BLBK408FM
14
14
Laura S Douglas
Major Cultured Species
Conclusions
Parasites
Nina Gritzai Parkinson
131
Waste Treatment 327
7
Fish Meal and Oil 348
Dry rendering
References

ShellfishCrustaceans
Shrimp
Underutilized Latent Fishery Species
Future trends
Processing Mollusks
Pickled mollusks
References 126 11 Waste ByProduct Utilization 128 Lori Marsh and Peter J Bechtel Lori S Marsh
Freshwater Fish
Acknowledgments
LeeAnn Applewhite Rosalee Rasmussen
BLBK408FM
Freezing
Storage temperature
Temperature indicators
Temperature effect
20
374
28
Transportation Distribution
Air shipping 432 Fish and seafood acceptance by air carriers 435 Factors involved in packaging design 436 Transportation from packing house to ai...
132
261
182
403
148
282
193
422
101
Procedures and controls 443 Index 455
Copyright

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About the author (2012)

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.

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