Seafood: Resources, Nutritional Composition, and Preservation
Zdzisław E. Sikorski
Abstract
Introduction. Resources and Their Availability. The Nutritive Composition of the Major Groups of Marine Food Organisms. Postharvest Biochemical and Microbial Changes. The Preparation of the Catch for Preservation and Marketing. Chilling of Fresh Fish. Freezing of Marine Foods. Drying and Dried Fish Products. Salting and Marinating of Fish. Smoking. Canning of Marine Foods. Minced Fish Technology. Sanitation in Marine Food Industry. Index.
Topics & Concepts
Fish <Actinopterygii>Food scienceSaltingMarine fishPostharvestComposition (language)Food preservationFish productsBusinessBiologyFisheryBotanyPhilosophyLinguisticsMeat and Animal Product QualityIdentification and Quantification in Food