The Seafood Industry: Species, Products, Processing, and Safety, Second Edition

• Publisher: Wiley-Blackwell
• Year: 2012
• Tongue: English
• Leaves: 484
• Category: Library

✦ Synopsis

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry: Species, Products, Processing, and Safety, comprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

Content:
Chapter 1 A History of the Seafood Industry (pages 1–13): Roy E. Martin
Chapter 2 Harvesting Techniques (pages 14–26): George J. Flick
Chapter 3 Groundfish (pages 27–47): George J. Flick and Laura S. Douglas
Chapter 4 Pelagic Fish (pages 48–62): Laura S. Douglas
Chapter 5 Major Cultured Species (pages 63–70): Lori S. Marsh
Chapter 6 Shellfish—Mollusks (pages 71–82): Robin Downey, Lori Marsh and George J. Flick
Chapter 7 Shellfish—Crustaceans (pages 83–94): Michael J. Oesterling
Chapter 8 Underutilized (Latent) Fishery Species (pages 95–104): Michael Jahncke and Daniel Kauffman
Chapter 9 Processing Finfish (pages 105–117): Lori Marsh and George J. Flick
Chapter 10 Surimi and Fish Protein Isolate (pages 118–127): Jae W. Park
Chapter 11 Waste (By?Product) Utilization (pages 128–135): Lori Marsh and Peter J. Bechtel
Chapter 12 Processing Mollusks (pages 136–150): George J. Flick
Chapter 13 Processing Crustaceans (pages 151–160): Lori S. Marsh
Chapter 14 Freshwater Fish (pages 161–171): Denise Skonberg and Thomas E. Rippen
Chapter 15 Nutrition and Preparation (pages 172–192): Doris T. Hicks
Chapter 16 Species Identification of Seafood (pages 193–219): LeeAnn Applewhite, Rosalee Rasmussen and Michael Morrissey
Chapter 17 Packaging (pages 220–229): Joseph E. Marcy
Chapter 18 Freezing (pages 230–248): Donald E. Kramer, Lyn D. Peters and Edward Kolbe
Chapter 19 Handling of Fresh Fish (pages 249–260): Thomas E. Rippen and Denise Skonberg
Chapter 20 Shellfish—Biological Safety (pages 261–277): George J. Flick and Linda Ankenman Granata
Chapter 21 Allergens, Decomposition, and Toxins (pages 278–296): Sherwood Hall
Chapter 22 Cleaning and Sanitation (pages 297–307): Nina Gritzai Parkinson
Chapter 23 Implementing the Seafood HACCP Regulation (pages 308–317): Pamela D. Tom
Chapter 24 Aquaculture (pages 318–326): Brian G. Bosworth
Chapter 25 Waste Treatment (pages 327–347): Gregory D. Boardman
Chapter 26 Fish Meal and Oil (pages 348–373): Anthony P. Bimbo
Chapter 27 Regulations (pages 374–403): Roy E. Martin
Chapter 28 Smoked, Cured, and Dried Fish (pages 404–426): George J. Flick and David D. Kuhn
Chapter 29 Transportation, Distribution, Warehousing, and Food Security (pages 427–453): Roy E. Martin