|
|
|
|
| LEADER |
00000cam a2200000Ma 4500 |
| 001 |
ocn863673254 |
| 003 |
OCoLC |
| 005 |
20241006213017.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
131122s2013 xx o 000 0 eng d |
| 040 |
|
|
|a IDEBK
|b eng
|e pn
|c IDEBK
|d EBLCP
|d OCLCQ
|d RECBK
|d CDX
|d OCLCF
|d DEBSZ
|d OCLCQ
|d OCLCO
|d OCLCQ
|d ZCU
|d MERUC
|d OCLCQ
|d AU@
|d OCLCQ
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
|d UEJ
|d OCLCQ
|
| 019 |
|
|
|a 872648599
|
| 020 |
|
|
|a 1306140781
|q (ebk)
|
| 020 |
|
|
|a 9781306140782
|q (ebk)
|
| 020 |
|
|
|a 9781118346204
|q (electronic bk.)
|
| 020 |
|
|
|a 1118346203
|q (electronic bk.)
|
| 020 |
|
|
|a 9781118346198
|
| 020 |
|
|
|a 111834619X
|
| 028 |
0 |
1 |
|a EB00174017
|b Recorded Books
|
| 035 |
|
|
|a (OCoLC)863673254
|z (OCoLC)872648599
|
| 037 |
|
|
|a 545329
|b MIL
|
| 050 |
|
4 |
|a SH335.5.Q35 .B384 2013
|
| 049 |
|
|
|a HCDD
|
| 100 |
1 |
|
|a Boziaris, Ioannis S.
|
| 245 |
1 |
0 |
|a Seafood Processing :
|b Technology, Quality and Safety.
|
| 260 |
|
|
|b Wiley-Blackwell,
|c 2013.
|
| 300 |
|
|
|a 1 online resource
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 588 |
0 |
|
|a Print version record.
|
| 520 |
|
|
|a 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.
|
| 505 |
0 |
|
|a Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- Chapter 1 Introduction to Seafood Processing-Assuring Quality and Safety of Seafood -- 1.1 Introduction -- 1.2 Seafood spoilage -- 1.3 Seafood hazards -- 1.4 Getting the optimum quality of the raw material -- 1.4.1 Pre-mortem handling -- 1.4.2 Post-mortem handling -- 1.5 Seafood processing -- 1.6 Quality, safety and authenticity assurance -- 1.7 Future trends -- References -- Part I Processing Technologies.
|
| 505 |
8 |
|
|a Chapter 2 Shellfish Handling and Primary Processing -- 2.1 Introduction -- 2.1.1 Health hazards associated with molluscan shellfish -- 2.2 Shellfish harvesting -- 2.2.1 Growing area -- 2.2.2 Water quality -- 2.3 Bivalve shellfish handling -- 2.3.1 Temperature control -- 2.3.2 Transportation and storage -- 2.3.3 Retail handling -- 2.4 Shellfish primary processing -- 2.4.1 Shucking -- 2.4.2 Packing -- 2.4.3 Post-harvest processes -- 2.5 Bivalve shellfish depuration -- 2.5.1 Factors affecting depuration -- 2.5.2 Facilities -- 2.5.3 Water disinfection.
|
| 505 |
8 |
|
|a 2.6 Shellfish labelling -- 2.7 Conclusion -- Acknowledgements -- References -- Chapter 3 Chilling and Freezing of Fish -- 3.1 Introduction -- 3.2 Post-mortem changes at chilled storage temperatures -- 3.2.1 Rigor mortis -- 3.2.2 Protein changes -- 3.2.3 Lipid changes -- 3.2.4 Microbial changes -- 3.3 Effect of freezing temperatures on quality-related processes -- 3.3.1 The freezing process -- 3.3.2 Frozen storage temperatures -- 3.4 Fresh fish chain -- 3.4.1 Handling and processing on board fish vessels -- 3.4.2 Landing, sorting and first sale.
|
| 505 |
8 |
|
|a 3.4.3 Transport and wholesaler/central storage -- 3.4.4 Super-chilling -- 3.5 Frozen fish chain -- 3.5.1 Freezing systems -- 3.5.2 Frozen storage -- 3.5.3 Thawing -- 3.5.4 Storage life -- 3.6 Legislation -- 3.7 Recommendations -- References -- Chapter 4 Heat Processing of Fish -- 4.1 Introduction -- 4.2 Basic principles -- 4.3 Best available technology for thermal processing of fish -- 4.4 Quality changes during heat treatment of fish -- 4.4.1 Process design effects on product quality -- 4.4.2 Biochemical changes during heating -- 4.4.3 Cook loss.
|
| 505 |
8 |
|
|a 4.4.4 Water holding capacity -- 4.4.5 Texture and colour changes -- Acknowledgement -- References -- Chapter 5 Irradiation of Fish and Seafood -- 5.1 Introduction -- 5.2 Quality of irradiated fish and fishery products and shelf life extension -- 5.2.1 Fish -- 5.2.2 Shellfish, crustaceans and molluscs -- 5.3 Microflora of irradiated fish and fishery products -- 5.3.1 Fish -- 5.3.2 Shellfish, crustaceans and molluscs -- 5.4 Conclusions -- References -- Chapter 6 Preservation of Fish by Curing -- 6.1 Introduction -- 6.2 Salting -- 6.2.1 Salting methods.
|
| 650 |
|
0 |
|a Technology.
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Technology
|2 fast
|
| 758 |
|
|
|i has work:
|a Seafood Processing [electronic resource] (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCYQDTWxMr6BQ3hCyXYjv3P
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|z 9781306140782
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=1563057
|y Click for online access
|
| 903 |
|
|
|a EBC-AC
|
| 994 |
|
|
|a 92
|b HCD
|