Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

by Editor: W. Steven Otwell (University of Florida, Aquatic Food Products Program); Editor: Hordur G. Kristinsson (University of Florida, Aquatic Food Products Program); Editor: Murat O. Balaban (University of Florida, Aquatic Food Products Program)

• ISBN13: 9780470276358
• ISBN10: 0470276355
• Format: eBook
• Copyright: 2008-02-01
• Publisher: Wiley-Blackwell

Summary

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed. Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.

Table of Contents

Contributors

Preface

Acknowledgments

Use of Carbon Monoxide and Filtered Smokes in Fish Processing

Use of Filtered Smokes and carbon Monoxide in Fish Processing

Commercial Aspects of Filtered Wood Smoke Technology Compared to carbon Monoxide Gassing of Seafood Products

The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color

Human Absorption of carbon Monoxide with Consumption of CO-Exposed Tuna

Color Plates

Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke

Use of CO for Red meats: Current Research and recent Regulatory Approvals

Prospects for Utilization of carbon Monoxide in the Muscle Food Industry

Tasteless Smoke Sources, Specifications, and Controls

Color Enhancement and Potential Fraud in Suing CO

Use of Modified and Controlled Atmospheric Packaging

Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective

Hazards Associated with Clostridium Botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products

Botulism from Fishery Products: History and Control

Verification for Use of TTI Controls for Seafood

Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging

Index

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