Fish Drying and Smoking: Production and Quality
Peter E. Doe
CRC Press, Jun 15, 1998 - Technology & Engineering - 250 pages
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap.
The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized.
The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
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amino acids bacteria brine browning calcium propionate carotenoids CFU/g chemical clean cold-smoked concentration consumer consumption containing cured fish dehydration depots digestibility dried fish dried fish products dried product dried squid Dry salted dryers effect enzymes facilities fatty acids fatty fish fillets Fish Drying fishery products flavor freeze-drying fresh fish growth gutting HACCP halophilic handling hazard heat histamine hot smoking hot-smoked hygiene increase Indonesia insects layer lipid lipid oxidation Listeria lysine mackerel Maillard reaction measurements method microbial microbiological microorganisms modified atmosphere moisture content molds monocytogenes muscle nutritional operation packaging prevent processing protein rancidity raw material reaction reduced relative humidity removed result salmon salt content salted fish salting and drying samples seasoned sensory shelf smoke components smoked fish smoked squid sodium species spoilage squid storage stored substances sun drying surface surimi temperature texture traditional washed water activity
Page 229 - S 1979 A new in vitro method for the estimation of digestibility using the intestinal fluid of the pig.