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Modified Atmospheric Processing and Packaging of Fish - Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging
Edited by W. Steven Otwell, Hordur G Kristinsson and Murat O Balaban
Blackwell
July 2006
Hardback 264 pp., 86 illus. ISBN 9780813807683
£95.00
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In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced
Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices,
and pertinent regulations of these fish processing applications, providing the most current and complete information
on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices
that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods
of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial
consequences, food safety concerns, and product assessments are fully addressed.
This book is the benchmark resource for the practice, science, and regulation of the most popular
processing and packaging methods for fresh and frozen seafood worldwide.
Contents
Section 1: Use of Carbon Monoxide and Filtered Smokes in Fish Processing
1. Use of Filtered Smokes and Carbon Monoxide in Fish Processing
2. Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood
Products
3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color
4. Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna
5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke
6. Use of CO with Red Meats: Current Research and Recent Regulatory Approvals
7. Prospects of Utilization of Carbon Monoxide in the Muscle Food Industry
8. Tasteless Smoke Sources, Specifications & Controls
9. Color Enhancement and Potential Fraud in Using CO
Section 2: Use of Modified and Controlled Atmospheric Packaging
10. Assessing the Use of Modified Atmosphere Packaging to Extend the Shelf-Life of Fresh Fish
11. Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery
Products
12. Botulism from Fishery Products: History and Control
13. Verification for Use of TTI Controls for Seafood
14. TTI Use in Monitoring Temperature Exposure during Food Transport, Catering and Packaging
Index
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