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

The recent introduction of carbon monoxide and filtered smokes in processing of fish and the continuing controversy for utilization of reduced oxygen packaging are arguably the highest profiled concerns influencing today’s commerce and regulation of fresh and frozen fish about the world. The growing dependence on more distant and time–consuming exchange of fishery products requires processing and packaging options that help preserve product quality and product shelf life. Continuing reliance on modified atmospheric processing and package is inevitable, but this technology involves concerns for operational issues, regulatory guidelines, and market expectations.
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.

Spis treści:
Contributors.
Preface.
Acknowledgments.
PART I. USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING.
1. Use of Filtered Smokes and carbon Monoxide in Fish Processing (W. Steven Otwell).
2. Commercial Aspects of Filtered Wood Smoke Technology Compared to carbon Monoxid e Gassing of Seafood Products (Blane E. Olson).
3. The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color (Hordur G. Kristinsson, Murate O. Balaban and W. Steven Otwell).
4. Human Absorption of carbon Monoxide with Consumption of CO–Exposed Tuna (Mathew P. Davenport, Paul W. Davenport, Hordur G. Kristinsson and Steven Otwell).
Color Plates.
5. Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke (Hordur G. Kristinsson, Murat O. Balaban and W. Steven Otwell).
6. Use of CO for Red meats: Current Research and recent Regulatory Approvals (Joseph G. Sebranek and Terry A. Houser).
7. Prospects for Utilization of carbon Monoxide in the Muscle Food Industry (Oddvin Sørbeim).
8. Tasteless Smoke Sources, Specifications, and Controls (Bill Kowalski).
9. Color Enhancement and Potential Fraud in Suing CO (Murat O. Balaban, Hordur G. Kristinsson and bruce Welt).
PART II. USE OF MODIFIED AND CONTROLLED ATMOSPHERIC PACKAGING.
10. Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective (Joe M. Regenstein).
11. Hazards Associated with Clostridium Botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products (Guy E. Skinner and N. Rukma Reddy).
12. Botulism from Fishery Products: History and Control (John W. Austin and James P. Smith).
13. Verification for Use of TTI Controls for Seafood (W. Steven Otwell).
14. Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging (Peter Rönnow).
Index.

Nota biograficzna:
W. Steven Otwell, Ph.D., is professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. He is the founder and National Coordinator for the Seafood HACCP Alliance for education and training based in the United States and serve s as the USA Board Delegate for the International Association of Fish Inspectors. Hordur G. Kristinsson, Ph.D., is assistant professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. Murat O. Balaban, Ph.D., is professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL.

Okładka tylna:
The recent introduction of carbon monoxide and filtered smokes in processing of fish and the continuing controversy for utilization of reduced oxygen packaging are arguably the highest profiled concerns influencing today’s commerce and regulation of fresh and frozen fish about the world. The growing dependence on more distant and time–consuming exchange of fishery products requires processing and packaging options that help preserve product quality and product shelf life. Continuing reliance on modified atmospheric processing and package is inevitable, but this technology involves concerns for operational issues, regulatory guidelines, and market expectations.
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.