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Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

ISBN: 978-0-8138-0768-3
243 pages
August 2006, Wiley-Blackwell
Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (0813807689) cover image
In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed.

Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.

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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.

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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
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W. Steven Otwell, Ph.D., is professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. He is the founder and National Coordinator for the Seafood HACCP Alliance for education and training based in the United States and serves as the USA Board Delegate for the International Association of Fish Inspectors. Hordur G. Kristinsson, Ph.D., is assistant professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. Murat O. Balaban, Ph.D., is professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL.
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  • Benchmark resource for the technology, commercial practices, and pertinent regulations of fish processing and packaging applications
  • Vital information for seafood suppliers, processors, and regulators worldwide
  • Covers practices that are new, controversial, and rapidly expanding in production
  • Internationally recognized editors and contributors
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"The information is presented in very readable form. This is a useful book for both industry and academic researchers interested in new methods for preservation."
Inform Magazine
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Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (US $243.00)

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