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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Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging 1st Edition by Steven Otwell, Hordur Kristinsson, Murat Balaban 9780813807683 0813807689
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Modified Atmospheric Processing and Packaging of Fish Filtered Smokes 1st Edition W. Steven Otwell Digital Instant Download
ISBN(s): 9780813807683, 0813807689
Edition: 1
File Details: PDF, 4.10 MB
Year: 2006
Language: english
Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging 1st Edition by Steven Otwell, Hordur Kristinsson, Murat Balaban – Ebook PDF Instant Download/Delivery: 9780813807683, 0813807689
Full download Modified Atmospheric Processing and Packaging of Fish Filtered Smokes Carbon Monoxide and Reduced Oxygen Packaging 1st Edition after payment
Product details:
ISBN 10: 0813807689
ISBN 13: 9780813807683
Author: W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
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.
Table of contents:
PART I. 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 for Red meats: Current Research and recent Regulatory Approvals
7. Prospects for Utilization of carbon Monoxide in the Muscle Food Industry
8. Tasteless Smoke Sources, Specifications, and Controls
9. Color Enhancement and Potential Fraud in Suing CO
PART II. USE OF MODIFIED AND CONTROLLED ATMOSPHERIC PACKAGING.
10. Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective
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. Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging
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Tags: Steven Otwell, Hordur Kristinsson, Murat Balaban, Modified