As with the first edition this book includes chapters on
established fish processes and new processes and allied issues. The
first five chapters cover fish biochemistry affecting processing,
curing, surimi and fish mince, chilling and freezing and canning.
These established processes can still show innovations and improved
theory although their mature status precludes major leaps in
knowledge and technology. The four chapters concerned with new
areas relevant to fish processing are directed at the increasing
globalisation of the fish processing industry and the demands, from
legislation and the consumer, for better quality, safer products.
One chapter reviews the methods available to identify fish species
in raw and processed products. The increased demand for fish
products and the reduced catch of commercially-important species
has lead to adulteration or substitu tion of these species with
cheaper species. The ability to detect these practices has been
based on some elegant analytical techniques in electrophoresis."
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