The Seafood Industry

Linda Ankenman Granata 지음

Wiley-Blackwell 2012년 02월 08일 출간

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The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin's classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries n- from harvest through consumption n- the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry:Species, Products, Processing, and Safety,comprehensive in scope and current with today's issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.

목차

Preface and Acknowledgments xiiiContributors xv1 A History of the Seafood Industry 1Roy E. MartinThe fish curing industry 1Fish canning 2Canning salmon 3The shrimp fishery 3Canning oysters, clams, and crabs 5The fish canning industry 6The haddock fishery 8Early Pacific fisheries 9The menhaden fishery 10The whaling industry 11An overview of our heritage 12Further reading 122 Harvesting Techniques 14George J. Flick, Jr.Classification of harvesting techniques 14Nets 15Trap and gear pot 20Hook-and-line fishing 22Shellfish dredging and scooping gear 24Hand picking 25Fishing optimization 25Miscellaneous and experimental gear 25Acknowledgment 26Further reading 263 Groundfish 27George J. Flick, Jr., and Laura S. DouglasIntroduction 27Historical perspective 28East Coast fishing industry: a historical perspective 28West Coast fishing industry: a historical perspective 30Species 32East Coast 32West Coast 41Acknowledgments 44References 45Webliography 454 Pelagic Fish 48Laura S. DouglasIntroduction 48Species 49Herrings, sardines, and anchovies 49Tunas, bonitos, and billfishes 50Miscellaneous pelagic fishes 52Physical adaptation 53Musculature 54Preservation 54Maine sardines 55Brisling and sild (formerly Norway sardines) 55Portuguese sardines 56Tuna 56Mackerel 56Anchovies, Mediterranean style 57Menhaden 57Nutritional value 57Labeling 58Sardines and sardine-like products 58Anchovies 59Tunas 59Quality factors 59Brisling and sild (Norway sardines) 59Portuguese sardines 59Tunas 60Mackerels 60Anchovies, Mediterranean style 60Acknowledgments 61References 61Webliography 615 Major Cultured Species 63Lori S. MarshImportance of aquaculture 63Production environments and systems 63Pond systems 64

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저자(글) Linda Ankenman Granata

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Linda Ankenman Granata is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.

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