Fish Drying and Smoking: Production and Quality

ISBN-13: 9781566766685 / Angielski / Twarda / 1998 / 270 str.

Peter E. Doe; Doe E. Doe; Peter E. Doe

Opis

Explains the traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. This book emphasizes the critical factors which affect the quality of products produced in less technological cultures - products which have been largely neglected in technically advanced countries.

Spis treści

Production, Consumption and DemandIntroduction * Production Consumption and Demand Trends Basic PrinciplesIntroduction * Physical Principles of Drying * Microbial Spoilage * Chemical Spoilage * Physical Spoilage * Salting and Drying * Fermentation * Smoking * Conclusion Dried and Smoked Fish ProductsIntroduction * Smoking * Storage * Hurdle Technology * Advanced Techniques * Neglected Technology * Dried Products * Conclusion QualityIntroduction * Functional Properties * Sensory Quality * Quality Grading Indices * Nutritional Value * Safety * Color and Appearance * Flavor * Texture * Storage Life * Conclusion Methodology for Quality MeasurementsIntroduction * Sampling * Spoilage Measurements * Controversial Methods and Data Interpretations * Conclusions GuidelinesIndonesian Guidelines * Indian Guidelines References

O autorze

Peter E. Doe