Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Editor(s): W. Steven Otwell, Hordur G. Kristinsson, Murat O. Balaban

Published Online: 30 NOV 2007

Print ISBN: 9780813807683

Online ISBN: 9780470277584

DOI: 10.1002/9780470277584

About this Book

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed.

Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.

Table of contents

    1. You have free access to this content
    2. Chapter 4

      Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna (pages 53–64)

      Matthew P. Davenport, Paul W. Davenport, Hordur G. Kristinsson and W. Steven Otwell

    3. You have free access to this content
    4. You have free access to this content

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