Safety and Quality Issues in Fish Processing

Front Cover
H. Allan Bremner
CRC Press, Aug 13, 2002 - Technology & Engineering - 507 pages
Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.
 

Contents

List of contributors
1
Professor H Allan Bremner Chapter
13
Asthma and Allergy Unit University of Copenhagen
15
the Thai fisheries industry
18
Professor H Allan Bremner Donn R Ward
21
HACCP in the fish canning industry
31
3
38
Mount Coolum College of Agriculture and Life
53
Modelling and predicting the shelflife of seafood
191
The role of enzymes in determining seafood color flavor
220
Denmark
238
Understanding lipid oxidation in fish
254
+49 40 38905 151 Fax +49 40 38905
262
oehlenschlaeger ibtbfa
282
Quality chain management in fish processing
289
habdfu min
301

Improving the control of pathogens in fish products
54
5
62
Department of Seafood Research University of Tasmania
65
8
73
Technical University of Denmark Hobart
81
Identifying allergens in fish
85
4
92
Identifying heavy metals in fish
101
epidemiology detection
114
95
116
+39 06 5705 4057 Federal Research Centre for Fisheries
125
+6107 5446 2560 Raleigh NC 27695
135
Rapid detection of seafood toxins
142
Danish Institute for Fisheries Department of Food Science
158
Understanding the concepts of quality and freshness in fish
163
The meaning of shelflife
173
Donn_Wardncsu
307
New nonthermal techniques for processing seafood
308
Lactic acid bacteria in fish preservation
330
habdfu min dk Special Exchange Projects Officer
338
Fish drying
350
Quality management of stored fish
360
Søltofts Plads Chapter 8
371
Maintaining the quality of frozen fish
379
J Oehlenschläger Institute for Fishery Technology and Quality
407
Enhancing returns from greater utilization
425
Species identification in processed seafoods
450
Multivariate spectrometric methods for determining
475
+45 45 25 49 21 Parasitology
492
Index
495
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