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.
Features:
- Biochemical and food technology behind current and traditional methods of fish smoking and drying.
- International scope—authors and information
Contents
- Production, Consumption and Demand
Introduction. Production Consumption and Demand Trends
- Basic Principles
Introduction. Physical Principles of Drying. Microbial Spoilage. Chemical Spoilage.
Physical Spoilage. Salting and Drying. Fermentation. Smoking. Conclusion
- Dried and Smoked Fish Products
Introduction. Smoking. Storage. Hurdle Technology. Advanced Techniques.
Neglected Technology. Dried Products. Conclusion
- Quality
Introduction. Functional Properties. Sensory Quality. Quality Grading Indices.
Nutritional Value . Safety. Color and Appearance. Flavor. Texture. Storage Life. Conclusion
- Methodology for Quality Measurements
Introduction. Sampling. Spoilage Measurements. Controversial Methods and Data Interpretations.
Conclusions
- Quality Assurance
Introduction. Production Guidelines. Quality Assurance.
Conclusions
- Guidelines
Indonesian Guidelines: Recommended Indonesian Code of practice for Fresh and Cured Fish.
Indian Guidelines: Code of Practice for Processing and Storage of Dried Fish and Fishery Products
- Appendices
Flow Diagram for Fish Curing Operation. Specifications for Curing Salt. Indian
Standards for Dried Fish and Shell Fish. Quality Requirements for Dried Fish Products.
Preservative Treatment of Cured Fish
Index
to see books of related interest