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Salt and fishery [[electronic resource] ] : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experiments in preserving butter, flesh, fish, fowl, fruit, roots, fresh and sweet for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures / / by John Collins .
| Salt and fishery [[electronic resource] ] : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experiments in preserving butter, flesh, fish, fowl, fruit, roots, fresh and sweet for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures / / by John Collins . |
| Autore | Collins John <1625-1683.> |
| Pubbl/distr/stampa | London, : Printed by A. Godbid and J. Playford, 1682 |
| Descrizione fisica | [8], 164, [4] p |
| Soggetto topico |
Salted fish
Fishery products - Preservation Salt industry and trade Salting of food |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996386824903316 |
Collins John <1625-1683.>
|
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| London, : Printed by A. Godbid and J. Playford, 1682 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Salt and fishery [[electronic resource] ] : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experments in preserving butter, flesh, fish, fowl, fruit, and roots, fresh and sweet, for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures / / by John Collins .
| Salt and fishery [[electronic resource] ] : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experments in preserving butter, flesh, fish, fowl, fruit, and roots, fresh and sweet, for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures / / by John Collins . |
| Autore | Collins John <1625-1683.> |
| Pubbl/distr/stampa | London, : Printed by A. Godbid and J. Playford, 1682 |
| Descrizione fisica | [8], 164, [4] p |
| Soggetto topico |
Salted fish
Fishery products - Preservation Salt industry and trade Salting of food Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996388236803316 |
|
Collins John <1625-1683.>
|
||
| London, : Printed by A. Godbid and J. Playford, 1682 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Seafood processing : technology, quality and safety / / Ioannis S. Boziaris
| Seafood processing : technology, quality and safety / / Ioannis S. Boziaris |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken : , : John Wiley & Sons Inc., , [2014] |
| Descrizione fisica | 1 online resource (510 p.) |
| Disciplina | 664/.94 |
| Altri autori (Persone) | BoziarisIoannis S |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Fishery processing
Fishery products - Preservation |
| ISBN |
1-118-34617-3
1-118-34619-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; About the IFST Advances in Food Science Book Series; List of Contributors; Preface; Chapter 1 Introduction to Seafood Processing-Assuring Quality and Safety of Seafood; 1.1 Introduction; 1.2 Seafood spoilage; 1.3 Seafood hazards; 1.4 Getting the optimum quality of the raw material; 1.4.1 Pre-mortem handling; 1.4.2 Post-mortem handling; 1.5 Seafood processing; 1.6 Quality, safety and authenticity assurance; 1.7 Future trends; References; Part I Processing Technologies; Chapter 2 Shellfish Handling and Primary Processing; 2.1 Introduction
2.1.1 Health hazards associated with molluscan shellfish2.2 Shellfish harvesting; 2.2.1 Growing area; 2.2.2 Water quality; 2.3 Bivalve shellfish handling; 2.3.1 Temperature control; 2.3.2 Transportation and storage; 2.3.3 Retail handling; 2.4 Shellfish primary processing; 2.4.1 Shucking; 2.4.2 Packing; 2.4.3 Post-harvest processes; 2.5 Bivalve shellfish depuration; 2.5.1 Factors affecting depuration; 2.5.2 Facilities; 2.5.3 Water disinfection; 2.6 Shellfish labelling; 2.7 Conclusion; Acknowledgements; References; Chapter 3 Chilling and Freezing of Fish; 3.1 Introduction 3.2 Post-mortem changes at chilled storage temperatures3.2.1 Rigor mortis; 3.2.2 Protein changes; 3.2.3 Lipid changes; 3.2.4 Microbial changes; 3.3 Effect of freezing temperatures on quality-related processes; 3.3.1 The freezing process; 3.3.2 Frozen storage temperatures; 3.4 Fresh fish chain; 3.4.1 Handling and processing on board fish vessels; 3.4.2 Landing, sorting and first sale; 3.4.3 Transport and wholesaler/central storage; 3.4.4 Super-chilling; 3.5 Frozen fish chain; 3.5.1 Freezing systems; 3.5.2 Frozen storage; 3.5.3 Thawing; 3.5.4 Storage life; 3.6 Legislation; 3.7 Recommendations ReferencesChapter 4 Heat Processing of Fish; 4.1 Introduction; 4.2 Basic principles; 4.3 Best available technology for thermal processing of fish; 4.4 Quality changes during heat treatment of fish; 4.4.1 Process design effects on product quality; 4.4.2 Biochemical changes during heating; 4.4.3 Cook loss; 4.4.4 Water holding capacity; 4.4.5 Texture and colour changes; Acknowledgement; References; Chapter 5 Irradiation of Fish and Seafood; 5.1 Introduction; 5.2 Quality of irradiated fish and fishery products and shelf life extension; 5.2.1 Fish; 5.2.2 Shellfish, crustaceans and molluscs 5.3 Microflora of irradiated fish and fishery products5.3.1 Fish; 5.3.2 Shellfish, crustaceans and molluscs; 5.4 Conclusions; References; Chapter 6 Preservation of Fish by Curing; 6.1 Introduction; 6.2 Salting; 6.2.1 Salting methods; 6.2.2 Processes for salted fish products; 6.2.3 Changes in fish muscle during salting; 6.2.4 Heavily salted fish products; 6.3 Marinating; 6.3.1 Introduction; 6.3.2 Marinating methods; 6.3.3 Ingredients used in marinating; 6.3.4 Factors affecting the quality of marinated products; 6.3.5 Changes in fish muscle during marinating 6.3.6 Storage of marinated fish products |
| Record Nr. | UNINA-9910139017903321 |
| Hoboken : , : John Wiley & Sons Inc., , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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