 Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
ISBN: 978-0-8138-0768-3
Hardcover
243 pages
August 2006, Wiley-Blackwell
US $225.00
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability. Other Available Formats: E-Book
|
An online version of this product is available through our subscription-based content service. Visit Wiley Online Library now |
Section 1: Use of Carbon Monoxide and Filtered Smokes in Fish Processing.
1. Use of Filtered Smokes and Carbon Monoxide in Fish Processing.
2. Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products.
3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color.
4. Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna.
5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke.
6. Use of CO with Red Meats: Current Research and Recent Regulatory Approvals.
7. Prospects of Utilization of Carbon Monoxide in the Muscle Food Industry.
8. Tasteless Smoke Sources, Specifications & Controls.
9. Color Enhancement and Potential Fraud in Using CO.
.
Section 2: Use of Modified and Controlled Atmospheric Packaging.
10. Assessing the Use of Modified Atmosphere Packaging to Extend the Shelf-Life of Fresh Fish.
11. Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products.
12. Botulism from Fishery Products: History and Control.
13. Verification for Use of TTI Controls for Seafood.
14. TTI Use in Monitoring Temperature Exposure during Food Transport, Catering and Packaging.
Index
1. Use of Filtered Smokes and Carbon Monoxide in Fish Processing.
2. Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products.
3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color.
4. Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna.
5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke.
6. Use of CO with Red Meats: Current Research and Recent Regulatory Approvals.
7. Prospects of Utilization of Carbon Monoxide in the Muscle Food Industry.
8. Tasteless Smoke Sources, Specifications & Controls.
9. Color Enhancement and Potential Fraud in Using CO.
.
Section 2: Use of Modified and Controlled Atmospheric Packaging.
10. Assessing the Use of Modified Atmosphere Packaging to Extend the Shelf-Life of Fresh Fish.
11. Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products.
12. Botulism from Fishery Products: History and Control.
13. Verification for Use of TTI Controls for Seafood.
14. TTI Use in Monitoring Temperature Exposure during Food Transport, Catering and Packaging.
Index
Buy Both and Save 25%!
 |
+ |  |
Buy Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging
(List Price: US $225.00)
with Handbook of Meat, Poultry and Seafood Quality (List Price = US $309.95) Cannot be combined with any other offers. Learn more. |
Share This
