2. Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products

  1. W. Steven Otwell,
  2. Hordur G. Kristinsson and
  3. Murat O. Balaban
  1. Blane E. Olson

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch2

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

How to Cite

Olson, B. E. (2006) Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products, in Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (eds W. S. Otwell, H. G. Kristinsson and M. O. Balaban), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277584.ch2

Editor Information

  1. Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 21 JUL 2006

ISBN Information

Print ISBN: 9780813807683

Online ISBN: 9780470277584

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Keywords:

  • wood smoke;
  • carbon monoxide;
  • seafood products;
  • smoke processing;
  • seafood industry

Summary

This chapter contains section titled:

  • Introduction

  • Traditional wood smoke processing

  • Filtered wood smoking processes

  • Similar commercial preservation methods

  • How fresh is fresh fish?

  • Benefits and actions of filtered wood smoke processing

  • Summary of the benefits as they relate to commercial aspects

  • Filtered wood smoking the processes

  • Clearsmoke filtered wood smoking process

  • Tasteless smoke

  • Carbon monoxide processing

  • Labeling

  • Summary