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El. knyga: Seafood Industry

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  • Formatas: PDF+DRM
  • Išleidimo metai: 06-Dec-2012
  • Leidėjas: Springer-Verlag New York Inc.
  • Kalba: eng
  • ISBN-13: 9781461520412
Kitos knygos pagal šią temą:
Seafood IndustryDidesnis paveikslėlis
  • Formatas: PDF+DRM
  • Išleidimo metai: 06-Dec-2012
  • Leidėjas: Springer-Verlag New York Inc.
  • Kalba: eng
  • ISBN-13: 9781461520412
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Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. The Seafood Industry is designed to cover the spectrum of seafood topics, taking the products from the water to the dinner plate and every stop in between. Information and insights into commercially important species of finfish and shell­ and their handling and processing are furnished. Chapters are included on fish such wide-ranging topics as retail merchandising of seafood, plant cleaning and sanitation, transportation, and product packaging. Emerging issues and interests, such as aquaculture, waste treatment, and government regulations, also are covered. The information is written so that the processor, wholesale buyer, retailer, or consumer can understand it and put it to practical application. Yet the student and the scientist can find much valuable information within the various chapters. The material included here has proven its practicality, as it is adapted from a self-study course that has been used by hundreds of people in roughly forty states and fifteen foreign countries. The editors and authors have made every effort to furnish the most up-to-date information and technologies available. However, as with any dynamic industry, change is constant. Fishery stocks ebb and flow; consumption patterns shift; new technologies are devised and implemented; and government rules and regulations are rewritten and enacted.

Daugiau informacijos

Springer Book Archives
1 A History of the Seafood Industry.- The Fish-Curing Industry.- Fish
Canning.- The Shrimp Fishery.- Canning Oysters, Clams, and Crabs.- The Fish
Canning Industry.- The Haddock Fishery.- Early Pacific Fisheries.- The
Menhaden Fishery.- The Whaling Industry.- An Overview of Our Heritage.- 2
Harvesting Techniques.- Classification of Harvesting Techniques.- Nets.- Trap
and Pot Gear.- Hook-and-Line Fishing.- Shellfish Dredging and Scooping Gear.-
Miscellaneous and Experimental Gear.- 3 Groundfish.- The Cod Family.- Hake.-
Pollock.- Halibut.- Sablefish.- Other Species.- East Coast Groundfish.- East
Coast Fishing Industry: A Historical Perspective.- West Coast Fishing
Industry: A Historical Perspective.- 4 Pelagic Fish.- Physical Adaptation.-
Musculature.- Methods of Capture.- Preservation.- Nutritional Value.-
Labeling.- Quality Factors.- 5 Shellfish-Mollusks.- Natural History.-
Feeding.- The Mollusk and Public Health.- Conservation Regulations.- Major
Commercial Species.- 6 Shellfish-Crustaceans.- Crabs.- Shrimp.- Lobsters.- 7
Miscellaneous and Underutilized Species.- Need for Exploitation.- Tradition
and Consumer Acceptance.- Miscellaneous Underutilized Species.- Development
Projects.- 8 Processing Finfish.- Mince.- Surimi.- Surimi Manufacturing
Procedures for White-Fleshed Fish.- The Surimi Production Plant.- Surimi
Based on Dark-Fleshed Fish.- Batters and Breading.- 9 Processing Mollusks.-
Processing for the Live Market.- Processing for the Fresh Market.- Further
Processing.- Freezing.- Canning.- Pickled Mollusks.- 10 Processing
Crustaceans.- Blue Crab.- Shrimp.- King Crab.- 11 Freshwater Fish.- Current
Status.- Other Fisheries.- Markets/Processing.- Composition and Quality.-
Selected Species.- 12 Packaging.- Why Package.- Package Selection.- Handling
Characteristics ofPackaging Materials.- 13 Freezing.- Factors Affecting
Frozen Shelf Life.- Storage Temperature.- Packaging.- Thawing.- Temperature
Indicators.- 14 Handling of Fresh Fish.- Review of Fish Spoilage.-
Temperature Effect.- Bruises and Cuts.- Bacterial Contamination.- Washing and
Sanitizing.- 15 Merchandising and Managing a Fresh Seafood Department.-
Buying Fresh Seafood.- Display Objectives and Techniques.- Long-Range
Planning.- Management Commitment.- Underlying Assumptions.- Profile of a
Trade Area.- 16 Nutrition and Preparation.- Major Nutrients.- Trace
Minerals.- Vitamins.- Preparation.- Smoking.- Frying.- Poaching.- Steaming.-
Microwave Cooking.- 17 Cleaning and Sanitation.- Microbiology and Factors
Affecting Microbial Growth.- Principles of a HACCP Program.- Chemistry of
Water.- Fundamentals of Cleaning.- Fundamentals of Detergents.- Fundamentals
of Sanitation.- Environmental Control in Processing and Packaging.- 18
Aquaculture.- History of Aquaculture.- Types of Aquaculture.- Advantages and
Disadvantages of Aquaculture.- Basic Requirements for Aquaculture.-
Aquaculture Production.- Culture Systems and Techniques.- Future of
Aquaculture.- 19 Waste Treatment and Utilization.- Seafood Wastewater.-
Wastewater Guidelines.- Treatment.- Solids Disposal.- Utilization.-
Expectations.- 20 Fish Meal and Oil.- Wet Rendering Process.- Production of
Fish Meal.- Production of Fish Oil.- Production of Condensed Fish Solubles.-
Pollution Control.- Quality Control.- End Uses.- Fish Oil.- 21 Regulations.-
Food and Drug Administration.- National Marine Fisheries Service.- Lacey
Act.- U.S. Customs.- Other Legislation.- State Regulations.- Interstate
Shellfish Sanitation Conference (ISSC).- Federal Trade Commission (FTC).- 22
Smoked, Cured, and Dried Fish.- Economic Importance.- Principlesof Smoking,
Drying, and Curing.- Smoked Fish Processing.- Spoilage and Contamination of
Smoked Fish.- Dried Salted Fish.- Government Regulations.- Quality Control.-
23 Transportation, Distribution, and Warehousing.- Transportation.-
Distributors That Take Ownership of Product.- Warehousing.
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