LEADER 05625nam 2200697 450 001 996199250703316 005 20230828230952.0 010 $a1-282-36551-7 010 $a9786612365515 010 $a0-470-27758-0 010 $a0-470-27635-5 035 $a(CKB)1000000000687168 035 $a(EBL)468559 035 $a(OCoLC)609847308 035 $a(SSID)ssj0000303486 035 $a(PQKBManifestationID)11241696 035 $a(PQKBTitleCode)TC0000303486 035 $a(PQKBWorkID)10275302 035 $a(PQKB)10366763 035 $a(MiAaPQ)EBC468559 035 $a(EXLCZ)991000000000687168 100 $a20160816h20062006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aModified atmospheric processing and packaging of fish $efiltered smokes, carbon monoxide, and reduced oxygen packaging /$fedited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban 210 1$aAmes, Iowa :$cBlackwell Publishing,$d2006. 210 4$dİ2006 215 $a1 online resource (268 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-0768-9 320 $aIncludes bibliographical references and index. 327 $aMODIFIED ATMOSPHERIC PROCESSING AND PACKAGING OF FISH: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging; Contents; Contributors; Preface; Acknowledgments; PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING; 1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing; 1.1 Historical perspective; 1.2 Regulations; 1.3 Future considerations; References; 2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products; 2.1 Introduction; 2.2 Traditional wood smoke processing; 2.3 Filtered wood smoking processes 327 $a2.4 Similar commercial preservation methods2.5 How fresh is fresh .sh?; 2.6 Bene.ts and actions of .ltered wood smoke processing; 2.7 Summary of the bene.ts as they relate to commercial aspects; 2.8 Filtered wood smoking-the processes; 2.9 Clearsmoke .ltered wood smoking process; 2.10 Tasteless smoke; 2.11 Carbon monoxide processing; 2.12 Labeling; 2.13 Summary; References; 3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color; 3.1 The chemistry of .sh color; 3.2 Carbon monoxide related colors; 3.3 Identifying CO- or FS-treated products; References 327 $a4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna4.1 Introduction; 4.2 Methods; 4.3 Results; 4.4 Discussion; 4.5 Summary; References; 5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke; 5.1 Introduction; 5.2 Influence of CO and FS on microbial growth; 5.3 Influence on histamine formation; 5.4 Effect on oxidative rancidity; 5.5 Infiuence on muscle proteins and texture; References; 6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals; 6.1 Introduction; 6.2 Historical development 327 $a6.3 Functions and effects of CO used for packaging of red meat6.4 Means of utilizingCOand gas blends for red meat packaging; 6.5 Concerns for CO use; 6.6 Current regulations for CO use in the United States; References; 7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry; 7.1 Introduction; 7.2 Retail display of muscle foods; 7.3 International regulations on CO; 7.4 How to apply CO; 7.5 Color; 7.6 Lipid oxidation; 7.7 Tenderness; 7.8 Microbiology; 7.9 Substitution of nitrite with CO in meat sausages; 7.10 Toxicology and occupational safety 327 $a7.11 Prospects for future CO utilizationAcknowledgments; References; 8 Tasteless Smoke Sources, Specifications, and Controls; References; 9 Color Enhancement and Potential Fraud in Using CO; 9.1 Introduction; 9.2 Approach; 9.3 Experimental design; 9.4 Results and discussion; 9.5 Recommendations; Acknowledgments; References; 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; Acknowledgments; References 327 $a11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products 330 $aIn 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 enha 606 $aFishery products$xPackaging 606 $aProtective atmospheres 606 $aCarbon monoxide$xHealth aspects 606 $aPackaging$xResearch 615 0$aFishery products$xPackaging. 615 0$aProtective atmospheres. 615 0$aCarbon monoxide$xHealth aspects. 615 0$aPackaging$xResearch. 676 $a664.94 676 $a664/.94 702 $aOtwell$b W. Steven 702 $aKristinsson$b Hordur G. 702 $aBalaban$b Murat O. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996199250703316 996 $aModified atmospheric processing and packaging of fish$92004953 997 $aUNISA