The Seafood Industry: Species, Products, Processing, and SafetyLinda Ankenman Granata, George J. Flick, Jr., Roy E. Martin 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
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 | |
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Common terms and phrases
189mm Printer Name accessed acid addition Alaska allow amount animal aquaculture areas Atlantic BLBK408-Granata December BLBK408-Granata January body catch cause changes clams Coast consumer contain cooking crab culture currently developed Dungeness crab effect et al Figure fillets fish Fisheries flesh freezing fresh frozen handling harvest heat identification important increased Journal label landings less levels limited major material meal meat method million lb mince muscle occur operations oysters Pacific pack packaging placed plant prevent processing protein Publishing range reduce regulations removed reported result Safety salmon salt samples sardines Science Seafood Industry sequence Service shell shellfish shrimp species storage studies surface surimi Table temperature tion treatment Trim tuna United usually washing


