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Fish and Krill Protein-processing Technology
Kluwer Academic Publishers (Verlag)
978-0-85334-954-9 (ISBN)
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It continued until Japanese fleets were in action all over the world, trying to satisfy the demands of a booming economy for high quality fishery products. All the time technology was being developed to make use of unusual species as raw material for traditional products.
I Characteristics of Fish Meat and Fish Protein.- Fish Muscle Structure.- Fish Meat Compositions.- Protein Compositions of Fish Meat.- Myofibrillar Protein.- Myofibril.- Myosin.- 1. Preparation of fish myosin.- 2. Characteristics of fish myosin.- Myosin subunit.- Actin.- Tropomyosin and troponin.- Actomyosin.- Changes in Fish Protein During Storage and Processing.- Post-mortem change of fish myofibrillar protein.- 1. Solubility of myofibrillar protein.- 2. Viscosity and flow birefringence of myofibrillar protein.- Freeze denaturation.- 1. Relation between quality deterioration and protein denaturation of frozen fish.- 2. Measuring methods of freeze denaturation.- 3. Factors related to freeze denaturation.- 4. Mechanism of freeze denaturation.- 5. Control of freeze denaturation.- Denaturation by drying.- References.- II Kamaboko (Fish Cake).- Kamaboko Varieties.- Method of Processing.- General techniques of processing.- Selection of fish as material.- Treatment of raw fish material.- Washing.- Grinding.- Shaping.- Heating.- Production Process of Various Kinds of Kamaboko.- Itatsuki kamaboko.- Fried kamaboko.- Chikuwa.- Hampen.- Quality Test.- Okada gelometer.- Tension measurement.- Expressible water measurement.- Sensory evaluation and folding test.- Ingredients and Additives.- Starch.- Vegetable protein.- New Fish Material for Kamaboko.- Fish material for kamaboko in Japan.- Fish species of New Zealand, Chile, Argentina and Peru for kamaboko material.- Milkfish and tilapia.- Small pelagic fish.- 1. Sardine.- 2. Mackerel.- 3. Horse mackerel.- Mechanism of Kamaboko Gel Forming.- How kamaboko gel is formed.- Forming ability of fish meat paste.- Setting (suwari).- Modori.- Kamaboko gel.- Effect of water washing.- Determining kamaboko gel forming ability.- References.- III Frozen Minced Meat (Surimi).- What is Frozen Minced Meat (Surimi)?.- Processing Method of Frozen Surimi.- Selection of material fish.- Storing and handling of material.- Collecting meat.- Water-washing and removing excess water.- Straining and mincing.- Addition of anti-denaturants.- Molding and pan packing.- Freezing and storing.- Usage of Frozen Surimi.- Quality of Frozen Surimi.- Grade of frozen surimi.- Quality check of frozen surimi.- 1. Moisture.- 2. pH.- 3. Detecting impurities.- 4. Testing the kamaboko forming ability.- Quality of frozen surimi and protein denaturation.- Manufacturing Surimi from Small Fatty Fish like Sardine.- Characteristics of small fatty fish.- Methods for separating dark meat and ordinary meat of small pelagic fish.- Frozen Fish Block.- Processing of frozen minced fish block.- Raw material of frozen minced fish block.- Frozen minced fish block from sardine and mackerel.- References.- IV Meat Textured Fish Protein Concentrate (Marinbeef).- Method and Principle of Production.- Production process.- Principle of production.- Pilot plant.- Components and Properties of Marinbeef.- Nutritional Value and Safety.- Microscopic View of Marinbeef.- Marinbeef as Food Material.- Fish Material for Marinbeef.- Marinbeef Production Plant.- Dressing process.- Washing and dehydration process.- Kneading process.- Alcohol treatment process.- Drying.- Equipment for the recovery of ethanol.- Development of technology for safety and automation.- Yield of product and raw material.- Amount of ethanol, water and additives.- Electricity, packing material and personnel.- Conclusion.- References.- V Utilization of Krill for Human Consumption.- Chemical Composition and Nutritive Value of Antarctic Krill.- Proximate composition.- Lipid, vitamin, chitin and inorganic substances.- Nutritional value.- Characteristics and Components of Antarctic Krill Protein.- Protease.- Processing of Antarctic Krill.- Characteristic of krill as processing material.- Handling of krill on board.- Frozen products.- Boiled products.- Dried products.- Protein paste.- Frozen surimi.- Minced meat block.- Protein concentrate.- 1. Protein powder.- 2. Porous krill protein concentrate (P-KPC).- 3. Meat textured krill protein concentrate.- Other food products.- Questions related to krill products.- References.
Zusatzinfo | biography |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 150 x 230 mm |
Gewicht | 590 g |
Themenwelt | Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei |
ISBN-10 | 0-85334-954-1 / 0853349541 |
ISBN-13 | 978-0-85334-954-9 / 9780853349549 |
Zustand | Neuware |
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