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This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. It emphasizes the critical factors which affect the quality of products produced in less technological cultures - products which have been largely neglected in technically advanced countries. 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.
Peter E. Doe
Production, Consumption and DemandIntroduction * Production Consumption and Demand Trends Basic PrinciplesIntroduction * Physical Principles of Drying * Microbial Spoilage * Chemical Spoilage * Physical Spoilage * Salting and Drying * Fermentation * Smoking * Conclusion Dried and Smoked Fish ProductsIntroduction * Smoking * Storage * Hurdle Technology * Advanced Techniques * Neglected Technology * Dried Products * Conclusion QualityIntroduction * Functional Properties * Sensory Quality * Quality Grading Indices * Nutritional Value * Safety * Color and Appearance * Flavor * Texture * Storage Life * Conclusion Methodology for Quality MeasurementsIntroduction * Sampling * Spoilage Measurements * Controversial Methods and Data Interpretations * Conclusions GuidelinesIndonesian Guidelines * Indian Guidelines References
