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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
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Inside This Book
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First Sentence:
THIS chapter attempts to put into perspective the role of fish in the diet, its importance to poor people in developing countries, and the possibilities of maintaining or increasing supplies. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dried bonito stick, fish floss, dried fish products, smoked squid, smoke phenols, fish protein concentrate, silver barb, predictive microbiology, smoke components, cured fish, fish powder, mullet roe, brackish water fish, solar dryers, smoked products, jew fish, fish containers, board fishing vessels, water activity, dried squid, fish noodles, salting fish, smoke curing, fish temperature, protein digestibility Key Phrases - Capitalized Phrases (CAPs): (learn more)
Department of Agriculture, Codex Alimentarius, United States, Southeast Asia, West Africa, Department of Fisheries, Pesticide Commission, Sri Lanka, Latin America, Production of Seasoned Dried Squid, Pseudomonas Group, University of Tasmania New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
THIS chapter attempts to put into perspective the role of fish in the diet, its importance to poor people in developing countries, and the possibilities of maintaining or increasing supplies. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dried bonito stick, fish floss, dried fish products, smoked squid, smoke phenols, fish protein concentrate, silver barb, predictive microbiology, smoke components, cured fish, fish powder, mullet roe, brackish water fish, solar dryers, smoked products, jew fish, fish containers, board fishing vessels, water activity, dried squid, fish noodles, salting fish, smoke curing, fish temperature, protein digestibility Key Phrases - Capitalized Phrases (CAPs): (learn more)
Department of Agriculture, Codex Alimentarius, United States, Southeast Asia, West Africa, Department of Fisheries, Pesticide Commission, Sri Lanka, Latin America, Production of Seasoned Dried Squid, Pseudomonas Group, University of Tasmania New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 20
books:
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1
book
cites this book:
- Water Activity: Theory and Applications to Food (ift Basic Symposium Series) by Louis B. Rockland on page 31, and Back Matter
- Animal Reproduction: Invited Papers (Beltsville Symposia in Agricultural Research, Vol. 3) by H.W. Hawk in Front Matter, and page 157
- International Development by David Stoesz in Back Matter
- Hurdle Technologies: Combination Treatment for Food Stability, Safety and Quality (Food Engineering Series) by Lothar Leistner on page 53
- Processing Aquatic Food Products by Fredrick W. Wheaton in Back Matter
See all 20 books this book cites
- Chemical and Functional Properties of Food Components, Second Edition by Zdzislaw E. Sikorski on page 8, and page 49
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