Fish Processing Technology

  • G. M. Hall

Table of contents

  1. Front Matter
    Pages i-xi
  2. G. M. Hall, N. H. Ahmad
    Pages 74-92
  3. G. A. Garthwaite
    Pages 93-118
  4. W. F. A. Horner
    Pages 119-159
  5. M. Dillon, V. McEachern
    Pages 224-248
  6. C. Alasalvar, P. C. Quantick
    Pages 249-288
  7. Back Matter
    Pages 289-292

About this book


As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu­ tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.


HACCP Seafood food science processing quality assurance transport

Editors and affiliations

  • G. M. Hall
    • 1
  1. 1.Food Engineering and Biotechnology GroupLoughborough UniversityLoughborough, LeicestershireUK

Bibliographic information