Shellfish Processing and Preservation
Springer International Publishing (Verlag)
978-3-030-60305-2 (ISBN)
To date there have been a number of books on seafood processing and preservation, but all of them have been mostly focused on fish. Shellfish Processing and Preservation is the first reference work to focus specifically on shellfish, providing comprehensive coverage of the production methods, biological makeups and preservation methods of all major shellfish species. Individual sections focus on crustaceans such as shrimps and prawns, crabs and lobsters plus molluscans including mussels, scallops and oysters. Cephalopods such as squid and octopus are also covered in depth. For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type.
Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.
Nalan Gokoglu is a Professor in the Fisheries Faculty at Akdeniz University in Antalya, Turkey
lt;p>1- INTRODUCTION
2- CRUSTACEAN SHELLFISH
2.1.SHRIMPS OR PRAWNS
Shrimp or prawn production, biology of shrimp, shrimp species
2.2. CRABS
Crab production, biology of crabs, crab species
2.3. LOBSTERS
Lobster production, biology of lobster, lobster species
2.4. CRUSTACEAN SHELLFISH QUALITY
2.1.4. Quality Changes in shrimps / Prawns, crabs and lobsters
2. 5. CRUSTACEAN SHELLFISH PROCESSING AND PRESERVATION METHODS
2.5.1. Alive transportation
2.5.2. Primary processing
2.5.3. Chilling
2.5.4. Freezing
2.5.6. Canning
2.5.7. Curing (salting, marinating, smoking)
2.5.8. Drying
3- MOLLUSCAN SHELLFISH
3.1. BIVALVES
3.1.1. MUSSELS
Mussel production, Biology of mussels, mussel Species
3.1.2. SCALLOPS
Scallop production, biology of scallop, scallop Species
Erscheinungsdatum | 07.01.2022 |
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Zusatzinfo | XIX, 315 p. 26 illus., 22 illus. in color. |
Verlagsort | Cham |
Sprache | englisch |
Maße | 155 x 235 mm |
Gewicht | 516 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
Schlagworte | Seafood preservation • seafood processing • Seafood Quality • Shellfish Processing • Shellfish Production |
ISBN-10 | 3-030-60305-9 / 3030603059 |
ISBN-13 | 978-3-030-60305-2 / 9783030603052 |
Zustand | Neuware |
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