The Canning of Fish and Meat [Hardcover]

'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia1 Raw material sourcing.- 1.1 Introduction.- 1.2 Supply of fish.- 1.3 Finding fish.- 1.4 Catching fish.- 1.4.1 Surrounding nets.- 1.4.2 Towed nets.- 1.4.3 Static nets.- 1.4.4 Line and hook.- 1.5 By-catch.- 1.6 On-board handling of fish.- 1.6.1 Size offish.- 1.6.2 Metabolic rate.- 1.6.3 Catching practice.- 1.6.4 Handling fish.- 1.7 Quality retention.- 1.7.1 Cooling with ice.- 1.7.2 Boxing in ice.- 1.7.3 Ice-chilled sea water (CSW).- 1.7.4 Refrigerated sea water (RSW).- 1.7.5 Freezing.- 1.8 Fish farming.- 1.9 Conclusions.- References.- 2 Fish raw material.- 2.1 Introduction.- 2.2 Transportation.- 2.2.1 Spoilage factors.- 2.2.2 Protection in transportation.- 2.3 Reception and testing.- 2.4 Storage.- 2.5 Defrosting frozen fish.- 2.5.1 Air thawing.- 2.5.2 Air blast thawing.- 2.5.3 Water thawing.- 2.5.4 Vacuum thawing.- 2.5.5 Other methods of thawing.- 2.6 Fish preparation.- 2.6.1 Heading.- 2.6.2 Filleting.- 2.6.3 Skinning.- 2.6.4 Smoking.- 2.6.5 Pre-cooking.- 2.7 Storing prepared fish.- 2.8 Chemical indicators of quality.- References and Bibliography.- Appendix: Sources of machinery.- 3 Meat raw materials.- 3.1 Introduction.- 3.2 Specifications and quality assurance.- 3.3 Sampling procedures.- 3.4 Identity of meat.- 3.4.1 Species.- 3.4.2 Age and sex.- 3.4.3 Other factors.- 3.4.4 Chemical composition.- 3.5 Manufacturing quality factors.- 3.5.1 Functionality of meat proteins.- 3.5.2 Curing of meat products with nitrite.- 3.5.3 The importance of meat pH.- 3.5.4 pH changes in meat after slaughter.- 3.5.5 Cl“0