1st Edition

Fish Drying and Smoking Production and Quality

Edited By Peter E. Doe Copyright 1998

    This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap.

    The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized.

    The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

    Production, Consumption and Demand
    Introduction * Production Consumption and Demand Trends
    Basic Principles
    Introduction * Physical Principles of Drying * Microbial Spoilage * Chemical Spoilage * Physical Spoilage * Salting and Drying * Fermentation * Smoking * Conclusion
    Dried and Smoked Fish Products
    Introduction * Smoking * Storage * Hurdle Technology * Advanced Techniques * Neglected Technology * Dried Products * Conclusion
    Introduction * Functional Properties * Sensory Quality * Quality Grading Indices * Nutritional Value * Safety * Color and Appearance * Flavor * Texture * Storage Life * Conclusion
    Methodology for Quality Measurements
    Introduction * Sampling * Spoilage Measurements * Controversial Methods and Data Interpretations * Conclusions
    Indonesian Guidelines * Indian Guidelines


    Peter E. Doe