Marine and Freshwater Products HandbookRoy E. Martin, Emily Paine Carter, George J. Flick, Jr., Lynn M. Davis 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. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o 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 o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the 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, and processing technologies. 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 | 1 |
Aquatic Life Chemistry and Biology | 29 |
Processing and Presentation | 289 |
Introduction to the Hazard Analysis Critical Control Point HACCP | 467 |
Other Useful Products from the | 513 |
Bioactive Compounds from the Sea Chris M Ireland Brent R Copp | 641 |
Seafood Safety | 663 |
Consumer Acceptance | 783 |
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Common terms and phrases
abalone algae alginate American animals aquaculture areas Atlantic bacteria batter Biology bivalves brine calcium California Canada carrageenan channel catfish chemical chitin chitosan ciguatera clams Coast color commercial concentrations contain cooked crab crawfish culture eastern oyster eels eggs enzymes estuaries fatty acids feed Figure fillets fish meal fish oil Fisheries flavor fresh freshwater frogs frozen gelatin gills gonad growth Gulf HACCP hard clam harvested inches increase industry infections kosher Lake larvae lobster Marine meat ment mercenaria muscle mussels NMFS North nutritional occur ocean oysters Pacific packaging packed pathogens percent pounds protein refrigerated removed reported Research salinity salmon salt sea scallop sea urchins seafood sharks shell shellfish shrimp skin smoked sodium spawning species spiny lobster storage sturgeon surimi temperature tion tissue toxic toxin ture United Vibrio walleye washed yellow perch