|Statement||Editors: G. H. O. Burgess [and others] Illustrated by Keith Atkinson.|
|Contributions||Burgess, G. H. O., ed.|
|LC Classifications||TX612.F5 T6 1967|
|The Physical Object|
|Pagination||xv, 389 p.|
|Number of Pages||389|
|LC Control Number||68000194|
Fish handling quality and processing book. Read reviews from world’s largest community for Edition: First Edition. 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 . Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations. Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Sustainable handling, processing and cooling of fish to the seafood industry. Fish welfare is our main priority, and with our knowledge and experience we design solutions focusing on high level of animal welfare combined with a high focus on biomass security to ensure the highest possible product quality for our customers.
About this book - Chapter 2. The handling of fish at sea - Chapter 3. The handling and distribution of fish on land - Chapter 4. The smoking of fish - Chapter 5. Salt curing - Chapter 6. Drying - Chapter 7. Freezing and cold storage - Chapter 8. Thawing - Chapter 9. Canning - Chapter Fish meal and oil - Chapter Retailing - Chapter Format: Hardcover. About this book - Chapter 2. The handling of fish at sea - Chapter 3. The handling and distribution of fish on land - Chapter 4. The smoking of fish - Chapter 5. Salt curing - Chapter 6. Drying - Chapter 7. Freezing and cold storage - Chapter 8. Thawing - Chapter 9. Canning - Chapter Fish meal and oil - Chapter Retailing - Chapter Price Range: $ - $ Additional Physical Format: Online version: Torry Research Station. Fish handling & processing. New York, Chemical Pub. Co., [©] (OCoLC) ISBN: OCLC Number: Notes: Includes index. Description: v, pages: illustrations ; 26 cm: Other Titles: Fish handling and processing.
The book concludes by describing fish processing and preservation aboard ships. This book is a valuable resource for scientists and researchers working in fields such as chemistry, microbiology, refrigeration, and marine science. Show less. Fish as Food, Volume IV: Processing: Part 2 focuses on the handling and processing of fish as food. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered : $ DISH PROCESSING AND PRESERVATION FIGURE For best cooling, fish and ice should be packed in layers. PRIMARY PROCESSING- ON-BOARD HANDLING Fresh fish are highly perishable and start to spoil as soon as they are landed. Concern for quality should begin on board the vessel. Fish handling & processing. Torry Research Station. Chemical Pub. Co., - Technology & Engineering - pages. 0 Reviews. From inside the book. What people are saying - Write a review. Fish handling Fishery technology Technology & Engineering / Fisheries & Aquaculture.