During the 1980s and 1990s the efficiency of large-scale farming of many species has already been perfected, but the quality - especially the flesh quality - of aquacultural products still needs to be addressed. This book presents contributions from experts in many fields. Topics discussed include physiological and microbiological factors affecting quality, nutrition, welfare, environmental and welfare considerations, genetics, husbandry, nutrition, contaminants, slaughtering and handling methods and post-harvest.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 244 mm
Breite: 172 mm
Gewicht
ISBN-13
978-0-85238-260-8 (9780852382608)
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Schweitzer Klassifikation
The basis of fish quality: Yield and composition; Proximate composition; Body and muscle structure; Technological and processing properties; Colour and appearance and pigments; Eating quality and sensory attributes; Microbiology; Nutritional value of fish; Ethical quality considerations; Drug and vaccine residues; Husbandry: Genetics; Husbandry; Diets and nutrition; Micronutrients; Taints and contamination; Handling, harvesting and killing: Potential effects of preslaughter handling; Killing and exsanguination; Chilling and conditioning; Post-harvest effects on quality: Rigour and primary processing; Refrigeration and freezing and effects of holding at different temperatures; Hygiene and decontamination; Storage effects; Non-destructive assessment of quality: On-line electronic meters; Near infra-red fat analysis; Modern methods of proximate analysis; Rigour measurements; Colour assessment; Sensory assessment techniques: Profiling techniques; Preference tests; Processed fish products: Cold smoked and marinated products; Hot smoked products; Surimi and restructured products; Innovative fish products; Quality concerns in novel fish species; Problems and solutions: Causes of downgrading in the salmon industry; Codes of practice: an overview; Strategies for improving quality.
