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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fish Processing Technology

Fish Processing Technology

Hall, George M.

Hardcover

Technology & Engineering

ISBN10: 0751402737
ISBN13: 9780751402735
Publisher: Springer Nature
Published: Jul 31 1997
Pages: 292
Weight: 1.59
Height: 0.92 Width: 6.42 Depth: 9.48
Language: English
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu- tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.

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