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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METHODOLOGY FOR QUALITY MEASUREMENTS
DRIED AND SMOKED FISH PRODUCTS
ZDZISłAWSIKORSKI NORMAN HAARD TERUSHIGE MOTOHIRO
PETER DOE JUNE OLLEY NORMAN HAARD AND K GOPAKUMAR
Other editions - View all
acceptable acid addition amount application bacteria basis brine browning cause changes chemical clean color concentration consumer containing countries cured cured fish dehydration depends developed digestibility dried fish dryers drying effect enzymes equipment et al facilities fatty Figure fish products Fisheries fresh fish give growth handling hazard heat higher humidity hygiene important improved increase industry keep landing layer less lipid loss mass measurements method microbial moisture content molds muscle nutritional operation organisms oxidation packaging packed placed practice preparation preservation prevent processing protein rancidity range raw material reaction reduced relative removed result salt samples seasoned shelf smoked smoked fish species spoilage squid standard storage stored substances suitable surface Table techniques temperature texture traditional washed water activity weight