دانلود کتاب Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

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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.

Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.

Content:
Chapter 1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing (pages 3–14): W. Steven Otwell
Chapter 2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products (pages 15–28): Blane E. Olson
Chapter 3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color (pages 29–52): Hordur G. Kristinsson, Murat O. Balaban and W. Steven Otwell
Chapter 4 Human Absorption of Carbon Monoxide with Consumption of CO?Exposed Tuna (pages 53–64): Matthew P. Davenport, Paul W. Davenport, Hordur G. Kristinsson and W. Steven Otwell
Chapter 5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide Or Filtered Wood Smoke (pages 65–86): Hordur G. Kristinsson, Murat O. Balaban and W. Steven Otwell
Chapter 6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals (pages 87–102): Joseph G. Sebranek and Terry A. Houser
Chapter 7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry (pages 103–116): Oddvin Sorheim
Chapter 8 Tasteless Smoke Sources, Specifications, and Controls (pages 117–126): Bill Kowalski
Chapter 9 Color Enhancement and Potential Fraud in Using CO (pages 127–140): Murat O. Balaban, Hordur G. Kristinsson and Bruce Welt
Chapter 10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look From A Historical Perspective (pages 143–162): Joe M. Regenstein
Chapter 11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products (pages 133–187): Guy E. Skinner and N. Rukma Reddy
Chapter 12 Botulism From Fishery Products: History and Control (pages 193–216): John W. Austin and James P. Smith
Chapter 13 Verification for Use of Time?Temperature Integrator Controls for Seafood (pages 217–224): W. Steven Otwell
Chapter 14 Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging (pages 225–236): Peter Ronnow