Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910140804703321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNISA-996205414003316 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910830398403321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910840541903321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger
| Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (495 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) |
RehbeinHartmut
OehlenschlägerJörg |
| Soggetto topico |
Fishery products - Quality control
Fishery processing - Quality control |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-38518-6
9786612385186 1-4443-2266-4 1-4443-2267-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; 1.1 Introduction; 1.2 World fishery production; 1.3 Categories of fish species; 1.4 Fish muscle; 1.5 Nutritional composition; 1.6 Vitamins; 1.7 Minerals; 1.8 Post mortem changes in fish muscle; 1.9 References and further reading; Chapter 2: Traditional methods; 2.1 Introduction; 2.2 TVB-N; 2.3 Methylamines; 2.4 Volatile acids; 2.5 Volatile reducing substances; 2.6 Indole; 2.7 Proteolysis and amino acids; 2.8 pH; 2.9 Refractive index of eye fluids
2.10 Discussion and summary2.11 References; Chapter 3: Biogenic amines; 3.1 Introduction; 3.2 Factors affecting amine decarboxylase activity; 3.3 Safety aspects; 3.4 Quality assessment; 3.5 Regulatory issues; 3.6 Methods of biogenic amine quantification; 3.7 References; Chapter 4: ATP-derived products and K-value determination; 4.1 In vivo role of nucleotides; 4.2 Post mortem changes; 4.3 Methodology for evaluating the K-value or related compounds; 4.4 Conclusions; 4.5 References; Chapter 5: VIS/NIR spectroscopy; 5.1 Introduction; 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition5.4 Freshness and storage time; 5.5 Authentication; 5.6 Safety; 5.7 Other quality parameters; 5.8 Summary and future perspectives; 5.9 References; Chapter 6: Electronic nose and electronic tongue; 6.1 Introduction on electronic nose and olfaction; 6.2 Application of the electronic nose and electronic tongue; 6.3 Colorimetric techniques, optical equipment and consumer electronics; 6.4 Classification of fish odours; 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness6.7 Combined electronic noses for estimating fish freshness; 6.8 Conclusions and future outlook; 6.9 References; Chapter 7: Colour measurement; 7.1 Introduction; 7.2 Instrumentation; 7.3 Novel methods of colour evaluation; 7.4 Colour measurement on fish and fishery products; 7.5 Summary; 7.6 References; Chapter 8: Differential scanning calorimetry; 8.1 Introduction; 8.2 Principle of function of the instruments; 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety8.5 Summary; 8.6 References; Chapter 9: Instrumental texture measurement; 9.1 Introduction; 9.2 Instrumental texture; 9.3 Texture measurement for quality classification or prediction; 9.4 Conclusions; 9.5 References; Chapter 10: Image processing; 10.1 Introduction; 10.2 Quality characteristics from images; 10.3 Spectral signature of images; 10.4 Elastic properties from images; 10.5 Analysis of image data; 10.6 Results and discussion; 10.7 Freshness determination from images; 10.8 Firmness information from images 10.9 Conclusions |
| Record Nr. | UNINA-9910139965603321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger
| Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (495 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) |
RehbeinHartmut
OehlenschlägerJörg |
| Soggetto topico |
Fishery products - Quality control
Fishery processing - Quality control |
| ISBN |
1-282-38518-6
9786612385186 1-4443-2266-4 1-4443-2267-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; 1.1 Introduction; 1.2 World fishery production; 1.3 Categories of fish species; 1.4 Fish muscle; 1.5 Nutritional composition; 1.6 Vitamins; 1.7 Minerals; 1.8 Post mortem changes in fish muscle; 1.9 References and further reading; Chapter 2: Traditional methods; 2.1 Introduction; 2.2 TVB-N; 2.3 Methylamines; 2.4 Volatile acids; 2.5 Volatile reducing substances; 2.6 Indole; 2.7 Proteolysis and amino acids; 2.8 pH; 2.9 Refractive index of eye fluids
2.10 Discussion and summary2.11 References; Chapter 3: Biogenic amines; 3.1 Introduction; 3.2 Factors affecting amine decarboxylase activity; 3.3 Safety aspects; 3.4 Quality assessment; 3.5 Regulatory issues; 3.6 Methods of biogenic amine quantification; 3.7 References; Chapter 4: ATP-derived products and K-value determination; 4.1 In vivo role of nucleotides; 4.2 Post mortem changes; 4.3 Methodology for evaluating the K-value or related compounds; 4.4 Conclusions; 4.5 References; Chapter 5: VIS/NIR spectroscopy; 5.1 Introduction; 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition5.4 Freshness and storage time; 5.5 Authentication; 5.6 Safety; 5.7 Other quality parameters; 5.8 Summary and future perspectives; 5.9 References; Chapter 6: Electronic nose and electronic tongue; 6.1 Introduction on electronic nose and olfaction; 6.2 Application of the electronic nose and electronic tongue; 6.3 Colorimetric techniques, optical equipment and consumer electronics; 6.4 Classification of fish odours; 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness6.7 Combined electronic noses for estimating fish freshness; 6.8 Conclusions and future outlook; 6.9 References; Chapter 7: Colour measurement; 7.1 Introduction; 7.2 Instrumentation; 7.3 Novel methods of colour evaluation; 7.4 Colour measurement on fish and fishery products; 7.5 Summary; 7.6 References; Chapter 8: Differential scanning calorimetry; 8.1 Introduction; 8.2 Principle of function of the instruments; 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety8.5 Summary; 8.6 References; Chapter 9: Instrumental texture measurement; 9.1 Introduction; 9.2 Instrumental texture; 9.3 Texture measurement for quality classification or prediction; 9.4 Conclusions; 9.5 References; Chapter 10: Image processing; 10.1 Introduction; 10.2 Quality characteristics from images; 10.3 Spectral signature of images; 10.4 Elastic properties from images; 10.5 Analysis of image data; 10.6 Results and discussion; 10.7 Freshness determination from images; 10.8 Firmness information from images 10.9 Conclusions |
| Record Nr. | UNINA-9910677839703321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood : quality and safety maintenance and applications / / Ismail Yüksel Genç, Eduardo Esteves, and Abdullah Diler (Suleyman Demirel University Fisheries Faculty, Fishing and Processing Technology Department, Çünür, Isparta, Turkey, and others), editors
| Handbook of seafood : quality and safety maintenance and applications / / Ismail Yüksel Genç, Eduardo Esteves, and Abdullah Diler (Suleyman Demirel University Fisheries Faculty, Fishing and Processing Technology Department, Çünür, Isparta, Turkey, and others), editors |
| Pubbl/distr/stampa | Hauppauge, New York : , : Nova Science Publishers, Incorporated, , [2016] |
| Descrizione fisica | 1 online resource (360 pages) : color illustrations |
| Disciplina | 664/.94 |
| Collana | Food science and technology |
| Soggetto topico |
Seafood - Quality control
Fishery processing - Quality control |
| ISBN | 1-63485-852-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910148704203321 |
| Hauppauge, New York : , : Nova Science Publishers, Incorporated, , [2016] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging / / edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
| Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging / / edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2006 |
| Descrizione fisica | 1 online resource (268 p.) |
| Disciplina |
664.94
664/.94 |
| Soggetto topico |
Fishery products - Packaging
Protective atmospheres Carbon monoxide - Health aspects Packaging - Research |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-36551-7
9786612365515 0-470-27758-0 0-470-27635-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MODIFIED 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
2.4 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 4 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 6.3 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 7.11 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 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products |
| Record Nr. | UNINA-9910144391103321 |
| Ames, Iowa : , : Blackwell Publishing, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging / / edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
| Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging / / edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2006 |
| Descrizione fisica | 1 online resource (268 p.) |
| Disciplina |
664.94
664/.94 |
| Soggetto topico |
Fishery products - Packaging
Protective atmospheres Carbon monoxide - Health aspects Packaging - Research |
| ISBN |
1-282-36551-7
9786612365515 0-470-27758-0 0-470-27635-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MODIFIED 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
2.4 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 4 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 6.3 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 7.11 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 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products |
| Record Nr. | UNISA-996199250703316 |
| Ames, Iowa : , : Blackwell Publishing, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging / / edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban
| Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging / / edited by W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban |
| Pubbl/distr/stampa | Ames, Iowa : , : Blackwell Publishing, , 2006 |
| Descrizione fisica | 1 online resource (268 p.) |
| Disciplina |
664.94
664/.94 |
| Soggetto topico |
Fishery products - Packaging
Protective atmospheres Carbon monoxide - Health aspects Packaging - Research |
| ISBN |
1-282-36551-7
9786612365515 0-470-27758-0 0-470-27635-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
MODIFIED 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
2.4 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 4 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 6.3 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 7.11 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 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products |
| Record Nr. | UNINA-9910830254103321 |
| Ames, Iowa : , : Blackwell Publishing, , 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
