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Author: John Nathan Cobb
Publisher:
ISBN:
Category : Canned fish
Languages : en
Pages : 256
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Book Description
Author: Norman D. Jarvis
Publisher:
ISBN:
Category : Canned crab meat
Languages : en
Pages : 378
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Book Description
Canning is the most important factor in the fishery industry today, but information concerning the principles of canning fishery products has not been assembled, nor has a description of modern canning methods been previously available. This report is a reference handbook on problems in the commercial canning of fishery products. In addition to discussing the scientific principles on which canning is based, it outlines the various engineering problems faced by the canner, and gives a detailed description of the methods used today in the commercial canning of 48 varieties of fish and shellfish packed commercially in hermetically sealed containers. Information on spoilage and methods used in the examination of fishery products is of use to the laboratory worker. The discussion on fishery products as food is of benefit to producers, brokers, dealers, food technologists, home economists, consumers, and all others interested in foods and their use.
Author: John Nathan Cobb
Publisher:
ISBN:
Category : Canned fish
Languages : en
Pages : 256
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Book Description
Author: Darian Warne
Publisher: Food & Agriculture Org.
ISBN: 9789251027264
Category : Technology & Engineering
Languages : en
Pages : 84
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Book Description
The manual provides a background to the principles of canning and to the specification and construction of containers for the sterilization of fishery products. After describing the unit operations in fish canning the specific processes for the following types of canned fish products are detailed: sardine, tuna, salmon, crustaceans, molluscs and fish pastes. There is a section on equipment for fish canning and a final chapter on process control in fish canning operations.
Author: Norman Donald Jarvis
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 20
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Book Description
Author: R. J. Footitt
Publisher: Springer Science & Business Media
ISBN: 1461521130
Category : Technology & Engineering
Languages : en
Pages : 324
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Book Description
Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has much to offer with its use of readily recyclable container materials and product stability at ambient conditions, as well as long life. For some foods, such as fish and meat, the character of the canned product has become an accepted and sought after quality by the consumer but for other foods, other methods of preservation have delivered a 'fresher' character. However, there is a growing realisation that these other methods of preservation of foods carry critical control requirements through the whole distribution chain, which, considered together with environmental implica tions of energy usage and packaging recycling potential, has led to a resurgence of interest in canning. Increasingly, in the major markets, legislative control of fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.
Author: Les Bratt
Publisher: John Wiley & Sons
ISBN: 1444390384
Category : Technology & Engineering
Languages : en
Pages : 330
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Book Description
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
Author: John Nathan Cobb
Publisher:
ISBN:
Category : Canned fish industry
Languages : en
Pages : 217
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Book Description
![Principles and Methods in Canning of Fishery Products [with List of Literature Cited] PDF](https://books.google.com/books/content/images/frontcover/BOxRAQAACAAJ?fife=w80-h100)
Author:
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 366
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Book Description
Author: United States. Bureau of Fisheries
Publisher:
ISBN:
Category :
Languages : en
Pages : 36
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Book Description
Author: John N. Cobb
Publisher:
ISBN: 9781332109074
Category : Sports & Recreation
Languages : en
Pages : 250
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Book Description
Excerpt from The Canning of Fishery Products: Showing the History of the Art of Canning When I began my active fishery career there were but few persons who knew much about the art of canning fishery products, and these were chary about imparting what they knew to others, who might, in time, develop into competitors. On many occasions I was approached by seekers after information along these lines, and in endeavoring to help them I soon discovered that there was not then, and the same holds true today, available any work which treated at length and fully upon the canning of fishery products, and that what little had been published was in very fragmentary shape and inaccurate in many ways. Appreciating the great need of such a work, I began some years ago to collect data for same, and an intimate connection with the fishing industry of the United States for twenty-four years - part of that time as editor of the Pacific Fisherman of Seattle, Wash., the organ of the great fisheries of the Pacific, and as a practical canner, but mainly as Field Agent of the United States Bureau of Fisheries, in the course of which I have visited, some of them many times, practically every fishing camp and packing plant in the United States proper, Alaska and Hawaii, also various plants in Canada and Mexico - greatly aided the work. Most of the processes described have been developed in the canneries, where they have stood the test of many years' actual work. The book is written for the cannery operator, and not for chemists or bacteriologists, and as a result has been made as non-technical as possible so as to be easily understood by those for whom it is written, but few of whom are versed in the sciences of chemistry and bacteriology. I am indebted to so many sources, both official and private, for information used in this work, that it is impossible to name them all, but the following were especially helpful: Dr. Hugh M. Smith, U.S. Commissioner of Fisheries; Dr. E. D. Clark, A. W. Hansen and H. D. Davi, of the U.S. Bureau of Chemistry; Frank L. Gorrell, Secretary of the National Canners' Association; Capt. E. E. Hahn, of the U.S. Bureau of Fisheries: John G. Ruge, of Apalachicola, Florida; N. B. Scofield and his assistants of the California Fish and Game Commission; and the various Superintendents of the Alaska Packers Association. I am especially indebted to my wife and daughter for the practical testing and working out of certain processes given in the work, more especially those relating to secondary products, and also for much valuable assistance in other lines. Many of the illustrations are from the exceedingly valuable collection of the Pacific Fisherman of Seattle, Wash., while others were made from photographs taken by the author. The U.S. Bureau of Fisheries kindly permitted the reproduction of drawings of certain fishes from its large and valuable collection. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
