Return to home page
Searching: Otterbein library catalog
Some OPAL libraries remain closed or are operating at reduced service levels. Materials from those libraries may not be requestable; requested items may take longer to arrive. Note that pickup procedures may differ between libraries. Please contact your library for new procedures, specific requests, or other assistance.
  Previous Record Previous Item Next Item Next Record
  Reviews, Summaries, etc...
EBOOK
Author Gökoğlu, Nalan,
Title Seafood chilling, refrigeration and freezing : science and technology / Nalan Gokoglu and Pinar Yerlikaya.
Imprint Chichester, UK ; Hoboken, NJ : John Wiley & Sons, 2015.

LOCATION CALL # STATUS MESSAGE
 OHIOLINK WILEY EBOOKS    ONLINE  
View online
LOCATION CALL # STATUS MESSAGE
 OHIOLINK WILEY EBOOKS    ONLINE  
View online
Author Gökoğlu, Nalan,
Subject Frozen seafood.
Frozen fish.
Refrigeration and refrigerating machinery.
Alt Name Yerlikaya, Pnar,
Description 1 online resource
Bibliography Note Includes bibliographical references and index.
Contents Chemical composition of fish -- Quality changes and spoilage of fish -- Chilling -- Quality changes of fish during chilling -- Refrigerating -- Freezing technology -- Freezing and frozen storage of fish -- Thawing of frozen fish.
Note Print version record and CIP data provided by publisher.
Summary Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers' minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.
ISBN 9781118512234 (ePub)
1118512235 (ePub)
9781118512241 (Adobe PDF)
1118512243 (Adobe PDF)
9781118512210
1118512219
1118512189 (cloth)
9781118512180 (cloth)
9781118512180 (cloth)
Publisher # EB00612173 Recorded Books
OCLC # 906447733
Additional Format Print version: Gokoglu, Nalan. Seafood chilling, refrigeration and freezing. Chichester, UK : John Wiley & Sons, 2015 9781118512180 (DLC) 2015007742


If you experience difficulty accessing or navigating this content, please contact the OPAL Support Team