Marine and Freshwater Products Handbook

Front Cover
Roy E. Martin, Emily Paine Carter, George J. Flick, Jr., Lynn M. Davis
CRC Press, Apr 4, 2000 - Technology & Engineering - 963 pages
Comprehensive handbook of seafood information!
This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products.

The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed.

Extensive coverage of species
All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator.

The definitive seafood industry sourcebook

Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

General Introduction and Background
1
Aquatic Life Chemistry and Biology
29
Biology of Certain Commercial Crustaceans
133
Heidinger
209
515
241
Processing and Presentation
289
and Robert J Learson
343
Roy E Martin and Angela I Correa
381
Cultured Pearls Shigeru Akamatsu
595
Chitin and Chitosan George J Flick Jr and Roy E Martin
627
Bioactive Compounds from the Sea Chris M Ireland Brent R Copp
641
Seafood Safety
663
R Moeller
695
HealthRelated Bacteria in Seafood Paul G Comar
739
Consumer Acceptance
783
Future Outlook
837

Regulation
467
Religious Food Laws and the Seafood Industry Joe M Regenstein
477
Other Useful Products from the
513
Seaweed Products
531
Fish Protein Concentrates Roland Finch
583
Fish and Seafood Import and Export
879
Future of the Industry Richard E Gutting
897
Index
913
Copyright

Other editions - View all

Common terms and phrases

About the author (2000)

Martin\, Roy E.; Carter\, Emily Paine; Flick\, Jr.\, George J.; Davis\, Lynn M.

Bibliographic information