Modified Atmospheric Processing and Packaging of Fish - Filtered Smokes, Carbon Monoxide & Reduced Oxygen Packaging

Edited by W. Steven Otwell, Hordur G Kristinsson and Murat O Balaban 
Blackwell  July 2006  

Hardback  264 pp., 86 illus.  ISBN 9780813807683      £125.00
In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed.

This book is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.


Section 1: Use of Carbon Monoxide and Filtered Smokes in Fish Processing

    1. Use of Filtered Smokes and Carbon Monoxide in Fish Processing 2. Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products
    3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color
    4. Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna
    5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke
    6. Use of CO with Red Meats: Current Research and Recent Regulatory Approvals
    7. Prospects of Utilization of Carbon Monoxide in the Muscle Food Industry
    8. Tasteless Smoke Sources, Specifications & Controls
    9. Color Enhancement and Potential Fraud in Using CO

Section 2: Use of Modified and Controlled Atmospheric Packaging

    10. Assessing the Use of Modified Atmosphere Packaging to Extend the Shelf-Life of Fresh Fish
    11. Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products
    12. Botulism from Fishery Products: History and Control
    13. Verification for Use of TTI Controls for Seafood
    14. TTI Use in Monitoring Temperature Exposure during Food Transport, Catering and Packaging


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Blackwell : fish : food safety : food science : modified atmosphere packaging : packaging

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