Broadest coverage ever in one reference!
- Biology
- Acquisition
- Handling
- Preservation
- Processing
- Safety
- Transportation
- Import-export
- Marketing
- Bioactive compounds
- Specialty products
- Drugs
- Medicinal
- Chemical products
Comprehensive handbook of seafood information!
This definitive reference is the most comprehensive handbook of information
ever assembled on foods and other products from fresh and marine waters.
Marine and Freshwater Products Handbook covers the acquisition, handling,
biology, and the science and technology of the preservation and processing of
fishery and marine products.
Extensive coverage of topics!
The array of topics covered includes:
- aquaculture fisheries management, and harvesting
- fish meal and fish oil
- fish protein concentrates
- seaweed products
- products from shell
- other industrial products
- bioactive compounds
- cookery
- specialty products
- surimi and mince
- HACCP
- modern processing methods
- religious and cultural aspects of water products
- marine toxins and seafood intolerances
- contamination in shellfish growing areas
- pathogens in fish and shellfish.
Marketing, transportation and distribution,
retailing, import and export, and a look to the future of the seafood industry
are also addressed.
Extensive coverage of species:
All major marine and freshwater finfish species are covered, as well as processing
technologies: fresh fish, preserved fish, finfish processing, and other
processed products. Crustaceans and other useful marine and freshwater
species and their processing are also covered. These include: mollusk • clams •
oysters • scallops • abalone • squid • shrimp • lobster • crawfish • crabs • eels •
turtles • sea urchin • octopus • snails • alligator.
Covers the latest advances in the field!
Marine and Freshwater Products Handbook incorporates the results of recent
advances in biotechnology and molecular biology, including potential
drugs and medicinal products; the manufacture of chemicals from the sea;
seafood safety, including toxin detection techniques and HACCP, a
nd latest processing technologies.
The definitive seafood industry sourcebook!
With contributions from more than 50 experts, helpful, data-filled tables
and charts, numerous references and photos, this is the sourcebook
for everyone involved in products from our waters. It will serve as the
standard reference for the seafood industry for years to come.
Contents
General Introduction and Background
Marine Fisheries and Management
Harvesting
Aquatic Life - Chemistry and Biology
Composition of Marine and Freshwater Finfish and Shellfish Species and Their Products
Osmoregulation in Freshwater and Marine Fishes
Biology of Certain Commercial Mollusk Species
Biology of Certain Commercial Crustaceans
Major Marine Finfish Species
Commercial Harvest and Biology of Major Freshwater Finfish Species
Other Aquatic Life of Economic Significance
Processing and Presentation
Processing and Preservation of North Atlantic Groundfish
Processing of Blue Crab, Shrimp, and King Crab
Handling and Processing Crawfish
The Molluscan Shellfish Industry
Preservation of Squid Quality
Optional Processing Methods
Further Processed Seafood
Specialty Seafood Products
Processing of Surimi and Surimi Seafoods
Transportation, Distribution, and Warehousing
Regulation
Introductin to the Hazard Analysis Critical Control Point (HACCP)
Religious Food Laws and the Seafood Industry
Design of Quality and Safety Management Systems for Full-Service Retail Seafood
Departments
Other Useful Products from the Sea
Seaweed Products
Fish Meal and Oil
Fish Protein Concentrates
Cultured Pearls
Industrial Products
Bioactive Compounds from the Sea
Seafood Safety
Contamination in Shellfish-Growing Areas
Illnesses Associated with Consumption of Seafood
Consumer Acceptance
Marketing Fish and Shellfish
Cookery
Factors Relating to Finfish Flavor, Odor, and Quality
Changes
Future Outlook
Aquaculture
Fish and Seafood Import and Export
Future of the Industry
Index
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