Fish As Food V4

Contributors to Volume IV

Preface

Contents of Volumes I, II, and III


1. Handling of Fresh Fish

I. Introduction

II. Keeping Quality of Fish

III. Handling Fish at Sea

IV. Fish Hold Outfitting

V. Methods and Rates of Cooling

VI. Handling Fish on Shore

VII. Fish Fillets

References


2. Freshness Tests

I. Introduction

II. Organoleptic or Sensory Tests

III. Physical Methods

IV. Physicochemical Methods

V. Chemical Methods

VI. Biological Methods

VII. Concluding Remarks

References


3. Fish Canning

I. Introduction

II. General Issues in Canning

III. Historical Notes

IV. Fish Canning Procedures

V. The Canned Product

VI. Examination of Canned Fish

References


4. Tuna Canning and the Preservation of the Raw Material through Brine Refrigeration

I. Identification and Resources

II. Fishing Methods

III. The Development of the Tuna Fishing Industry

IV. The Preservation of Raw Tuna by Brine Refrigeration

V. The Butchering

VI. Precooking and Cooling

VII. Cleaning, Cutting, and Canning

VIII. Retorting

IX. Standards and Quality Specifications

X. Quality Control of Canned Tuna

XI. Concluding Remarks

References


5. The Canning of the Sardine, Clupea pilchardus Walbaum

I. Gastronomic Characteristics of the Sardine C. pilchardus

II. Handling of Raw Fish

III. Preparation for Canning

IV. Cooking

V. Filling

VI. Adding Oil, or Sauce

VII. Seaming of the Cans; Types and Sizes of Cans

VIII. Washing of the Cans

IX. Processing

X. Cooling of the Cans

XI. Casing; Types of Cases; Warehousing

XII. Regulations

References


6. Scandinavian Sardines

I. Introduction

II. Technology

References


7. Canning of Maine Sardines

I. Raw Material

II. Catch and Potential

III. Nutritional Value

IV. Fishing Methods

V. Canning Operation

VI. Sterilizing Process

References


8A. Heat Processing of Shellfish

I. Introduction

II. Crustacean Shellfish

III. Molluscan Shellfish

References


8B. Squid Meat and Its Processing

I. Introduction

II. Rasic Differences between Squid and Fish Meat

III. General Composition of Squid Meat

IV. Components of the Meat Extract

V. Proteins

VI. Nutritive Value of the Meat

VII. Spoilage

VIII. Dried Meat

IX. Heat Processed Meat

X. Stripping the Skin

References


9. Fish and Shellfish Freezing

I. Historical Data

II. Fundamental Aspects

III. Technological Developments

IV. Freezing Fish Fillets

V. Freezing Fish Blocks and Fish Sticks

VI. Storage, Transportation, and Distribution

VII. Thawing

VIII. Freezing at Sea

IX. Reprocessing

X. Freezing Shellfish

References


10. The Radiation Preservation of Fish

I. Introduction

II. Ionizing Radiations

III. Potential Uses of Radiation in Food Processing

IV. Applications to Fishery Products

V. Public Health Considerations

VI. Economics of Radiation Processing

VII. Present Prospects

References


11. Processing at Sea and Factory Ships

I. Introduction

II. Preserving and Processing the Catch on Board

III. Technical Considerations

IV. Some Economic and Social Considerations

V. Experience in Preservation and Processing at Sea

VI. Summary

References

List of Common Food Fishes

Subject Index