Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging /
| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Blackwell Pub.,
2006.
|
| Edition: | First edition. |
| Subjects: |
Table of Contents:
- Use of filtered smokes and carbon monoxide in fish processing
- Commercial aspects of filtered wood smoke technology compared to carbon monoxide gassing of seafood products
- The influence of carbon monoxide and filtered wood smoke on fish muscle color
- Human absorption of carbon monoxide with consumption of CO-exposed tuna
- Microbial and quality consequences of aquatic foods treated with carbon monoxide or filtered wood smoke
- Use of CO with red meats : current research and recent regulatory approvals
- Prospects of utilization of carbon monoxide in the muscle food industry
- Tasteless smoke sources, specifications, and controls
- Color enhancement and potential fraud in using CO
- Use of modified atmosphere packaging to extend the shelf-life of fresh fish : a critical look from a historical perspective
- Hazards associated with clostridium botulinum in modified atmosphere packaged fresh fish and fishery products
- Botulism from fishery products : history and control
- Verification for use of TTI controls for seafood
- Use of TTI in monitoring temperature exposure during food transport, catering, and packaging