Overview

This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting; fish meal and fish oil; fish protein concentrates; seaweed products; products from shell; other industrial products; bioactive compounds; cookery; specialty products; surimi and mince; HACCP; modern processing methods; religious and cultural aspects of water products; marine toxins and seafood intolerances; contamination in shellfish growing areas; pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed.

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9786610648221

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Reviews

handsomely produced book With its five-page resource list of web sites and comprehensive index, it should prove an ideal library reference book, particularly for newcomers to the industry. - Keith Richardson, Food Industry Liaison Officer, Food Science Australia, July 2002 The editors present a comprehensive overview of the biochemistry, biology, and handling of North American seafood resources, including not only well-known species of finfish, shellfish, crustaceans, and cephalopods, but also such rare species as turtles, alligators, and frogs. All conceivable aspects of harvesting, processing, preservation, and handling are covered, as well as biological and chemical hazards sometimes associated with seafood products. a valuable reference addition to the library of anyone specializing in seafood scientific research, teaching, processing, or marketing. The figures and tables are clearly presented, and the text is well written. - Tom Gill, Director and Head of the Canadian Institute of Fisheries Technology, Dalhousie University, in Food Technology, Vol. 56, No. 3

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