FISH AND KRILL PROTEIN: Processing Technology
Springer (Verlag)
978-94-011-6745-1 (ISBN)
I Characteristics of Fish Meat and Fish Protein.- Fish Muscle Structure.- Fish Meat Compositions.- Protein Compositions of Fish Meat.- Myofibrillar Protein.- Changes in Fish Protein During Storage and Processing.- References.- II Kamaboko (Fish Cake).- Kamaboko Varieties.- Method of Processing.- Production Process of Various Kinds of Kamaboko.- Quality Test.- Ingredients and Additives.- New Fish Material for Kamaboko.- Mechanism of Kamaboko Gel Forming.- References.- III Frozen Minced Meat (Surimi).- What is Frozen Minced Meat (Surimi)?.- Processing Method of Frozen Surimi.- Usage of Frozen Surimi.- Quality of Frozen Surimi.- Manufacturing Surimi from Small Fatty Fish like Sardine.- Frozen Fish Block.- References.- IV Meat Textured Fish Protein Concentrate (Marinbeef).- Method and Principle of Production.- Components and Properties of Marinbeef.- Nutritional Value and Safety.- Microscopic View of Marinbeef.- Marinbeef as Food Material.- Fish Material for Marinbeef.- Marinbeef Production Plant.- Conclusion.- References.- V Utilization of Krill for Human Consumption.- Chemical Composition and Nutritive Value of Antarctic Krill.- Characteristics and Components of Antarctic Krill Protein.- Protease.- Processing of Antarctic Krill.- References.
Zusatzinfo | XIV, 260 p. |
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Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 152 x 229 mm |
Themenwelt | Schulbuch / Wörterbuch |
Geisteswissenschaften | |
Naturwissenschaften | |
Sozialwissenschaften | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 94-011-6745-1 / 9401167451 |
ISBN-13 | 978-94-011-6745-1 / 9789401167451 |
Zustand | Neuware |
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