Fish Canning Handbook
eBook - ePub

Fish Canning Handbook

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Fish Canning Handbook

About this book

Fish Canning Handbook

Fish Canning Handbook

Edited by Les Bratt

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation.

This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics is covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.

Also available from Wiley-Blackwell

Fishery Products: Quality, safety and authenticity
Edited by H. Rehbein and J. Oehlenschläger
ISBN 978-1-4051-4162-8

Handbook of Seafood Quality, Safety and Health Applications
Edited by C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara
ISBN 978-1-4051-8070-2

Fish Processing: Sustainability and new opportunities
Edited by G. Hall
ISBN 978-1-4051-9047-3

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Yes, you can access Fish Canning Handbook by Les Bratt in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half Title Page
  3. Title Page
  4. Copyright
  5. List of Contributors
  6. Preface
  7. 1: Legal Requirements for Producers Selling Canned Fish into Europe
  8. 2: Legal Requirements for Producers Selling Canned Fish into North America
  9. 3: HACCP Systems for Ensuring the Food Safety of Canned Fish Products
  10. 4: National and International Food Safety Certification Schemes
  11. 5: Fish Quality
  12. 6: Design and Operation of Frozen Cold Stores
  13. 7: Packaging Formats for Heat-Sterilised Canned Fish Products
  14. 8: Retorting Machinery for the Manufacture of Heat-Sterilised Fish Products
  15. 9: Management of Thermal Process
  16. 10: Principal Causes of Spoilage in Canned Fish Products
  17. 11: Commercial Sterility and the Validation of Thermal Processes
  18. 12: The Quality Department in a Fish Cannery
  19. 13: The Laboratory in a Fish Canning Factory
  20. 14: Cleaning and Disinfection in the Fish Canning Industry
  21. 15: The Canning Factory
  22. Index