The Seafood Industry - Softcover

J.Flick, George

Softcover

ISBN 10: 1461358469 ISBN 13: 9781461358466

Publisher: Springer, 2012

Synopsis

Although there are excellent books on specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. The Seafood Industry is designed to cover the spectrum of seafood topics, taking the products from the water to the dinner plate and every stop in between. Information and insights into commercially important species of finfish and shell­ and their handling and processing are furnished. Chapters are included on fish such wide-ranging topics as retail merchandising of seafood, plant cleaning and sanitation, transportation, and product packaging. Emerging issues and interests, such as aquaculture, waste treatment, and government regulations, also are covered. The information is written so that the processor, wholesale buyer, retailer, or consumer can understand it and put it to practical application. Yet the student and the scientist can find much valuable information within the various chapters. The material included here has proven its practicality, as it is adapted from a self-study course that has been used by hundreds of people in roughly forty states and fifteen foreign countries. The editors and authors have made every effort to furnish the most up-to-date information and technologies available. However, as with any dynamic industry, change is constant. Fishery stocks ebb and flow; consumption patterns shift; new technologies are devised and implemented; and government rules and regulations are rewritten and enacted.

About this title

From the Back Cover:

Although other books address specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of The Seafood Industry provide here. In this comprehensively rewritten and updated second edition, the book covers the full spectrum of seafood topics, following the products from the water to the dinner plate and at every stop in between.

Information and insights into the handling and processing of every commercially important species of finfish and shellfish are presented across 29 chapters. New material in the second edition includes chapters on HACCP regulation, surimi, waste (by-product) utilization, species identification, biological safety of shellfish, as well as toxins, allergens, and sensitivities. The authors focus primarily on the industry in the US although, where innovations or activities in other countries have impacted the US industry, they are covered too.

The book has been designed for seafood processors, wholesale buyers, and retailers to understand and put to practical application whilst also being of interest to regulators, students and scientists with an interest in food, fisheries, and aquaculture.

About the Author:

Linda Ankenman Granata is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.

George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.

Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.

About this edition

• Publisher: Springer
• Publication date: 2012
• ISBN 10: 1461358469
• ISBN 13: 9781461358466
• Binding: Paperback
• Number of pages: 460